PORK, WATER, SEASONING, VINEGAR, SALT

HormelBlue Ribbon Pork Sausage, Mild SpiceNo image

Blue Ribbon Pork Sausage, Mild Spice

Name: Frifor food product database
Creator: Frifor

454 g

SEED OILSUltra-processed

Description

Blue Ribbon Pork Sausage, Mild Spice is a product in the category Pork Sausages - Prepared/Processed produced by Hormel.

Ingredients

E330CITRIC ACID
E321BHT
E319TBHQ

Nutrition

Macros

Density

Thermic

Energy

295 kcal330.4 kcal1339.3 kcal

Per 100 gPer 112 gPer 454 g

Fat

25.9 g29.01 g117.59 g

Per 100 gPer 112 gPer 454 g

Saturated fat

9.82 g11 g44.58 g

Per 100 gPer 112 gPer 454 g

Carbohydrates

0 g0 g0 g

Per 100 gPer 112 gPer 454 g

Sugars

0 g0 g0 g

Per 100 gPer 112 gPer 454 g

Protein

14.3 g16.02 g64.92 g

Per 100 gPer 112 gPer 454 g

Fibre

0 g0 g0 g

Per 100 gPer 112 gPer 454 g

Salt

1.675 g1.88 g7.6 g

Per 100 gPer 112 gPer 454 g

	Per 100 g	Per 112 g	Per 454 g
Energy	295 kcal	330.4 kcal	1339.3 kcal
Fat	25.9 g	29.01 g	117.59 g
Saturated fat	9.82 g	11 g	44.58 g
Carbohydrates	0 g	0 g	0 g
Sugars	0 g	0 g	0 g
Protein	14.3 g	16.02 g	64.92 g
Fibre	0 g	0 g	0 g
Salt	1.675 g	1.88 g	7.6 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains flavouring: natural flavors
2.
Contains cosmetic additive: monosodium glutamate
3.
Contains non-culinary ingredients: dextrose, maltodextrin

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

79% fat

1.68% salt

79% fat

0.00% sugar

CSOD

0.00% carb

1.68% salt

This product is hyperpalatable.

This product is 79% calories from fat and more than 1.68% of total weight from salt.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Rapeseed oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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