Amount of 18:2 conjugated linoleic acid (CLAs) in Sausage, Italian, pork, mild, raw
Sausages and Luncheon Meats
In 100 g (Grams) of Sausage, Italian, pork, mild, raw there is 0.028 g of 18:2 conjugated linoleic acid (CLAs). Change amount
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18:2 conjugated linoleic acid (CLAs)
18:2 conjugated linoleic acid (CLAs) is a nutrient present in many other foods. The below table lists foods high in 18:2 conjugated linoleic acid (CLAs) other than Sausage, Italian, pork, mild, raw.
Lamb, New Zealand, imported, subcutaneous fat, raw
|
1.065 g
|
1.06%
|
Lamb, New Zealand, imported, Intermuscular fat, raw
|
1.055 g
|
1.06%
|
Lamb, New Zealand, imported, subcutaneous fat, cooked
|
0.995 g
|
1.00%
|
Lamb, New Zealand, imported, Intermuscular fat, cooked
|
0.915 g
|
0.92%
|
Lamb, Australian, imported, fresh, seam fat, cooked
|
0.742 g
|
0.74%
|
Lamb, Australian, imported, fresh, external fat, cooked
|
0.725 g
|
0.72%
|
Beef, New Zealand, imported, subcutaneous fat, cooked
|
0.69 g
|
0.69%
|
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, braised
|
0.667 g
|
0.67%
|
Beef, New Zealand, imported, subcutaneous fat, raw
|
0.664 g
|
0.66%
|
Lamb, Australian, imported, fresh, external fat, raw
|
0.656 g
|
0.66%
|
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
|
0.653 g
|
0.65%
|
Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, braised
|
0.628 g
|
0.63%
|
Lamb, Australian, imported, fresh, seam fat, raw
|
0.61 g
|
0.61%
|
Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
|
0.489 g
|
0.49%
|
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised
|
0.448 g
|
0.45%
|
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered
|
0.435 g
|
0.44%
|
Lamb, New Zealand, imported, flap, boneless, separable lean and fat, raw
|
0.415 g
|
0.42%
|
Butter, whipped, with salt
|
0.413 g
|
0.41%
|
Beef, New Zealand, imported, intermuscular fat, cooked
|
0.4 g
|
0.4%
|
Beef, New Zealand, imported, intermuscular fat, raw
|
0.398 g
|
0.40%
|
Sausage, Italian, pork, mild, raw
Sausage, Italian, pork, mild, raw is a type of Sausages and Luncheon Meats. The most significant nutrients in Sausage, Italian, pork, mild, raw are listed below.
Water
|
56.44 g
|
56.44%
|
Energy (calorie)
|
290 kcal
|
|
Energy (joule)
|
1212 kJ
|
|
Protein
|
13.9 g
|
13.9%
|
Total lipid (fat)
|
24.26 g
|
24.26%
|
Ash
|
2.42 g
|
2.42%
|
Carbohydrate, by difference
|
2.97 g
|
2.97%
|
Fiber, total dietary
|
0 g
|
|
Sugars, total
|
1.19 g
|
1.19%
|
Glucose (dextrose)
|
1.19 g
|
1.19%
|
Calcium, Ca
|
12 mg
|
0.01%
|
Iron, Fe
|
1.77 mg
|
|
Magnesium, Mg
|
16 mg
|
0.02%
|
Phosphorus, P
|
126 mg
|
0.13%
|
Potassium, K
|
211 mg
|
0.21%
|
Sodium, Na
|
563 mg
|
0.56%
|
Zinc, Zn
|
1.91 mg
|
|
Copper, Cu
|
0.064 mg
|
|
Manganese, Mn
|
0.032 mg
|
|
Selenium, Se
|
11.3 µg
|
|
Nutrients in Sausage, Italian, pork, mild, raw