Nutritional Data for 100 grams of PORK; FRESH, ITALIAN SAUSAGE, COOKED

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1 LINK = 67.00 gm, 1 LINK = 83.00 gm
72.6% Cals from fat, 25.7% Cals from protein, 1.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  323.000    11.1%    14.7%
Protein                 Gms :   20.020    31.8%    40.0%
Total lipid (fat)       Gms :   25.700    26.6%    35.1%
Carbohydrate, by diff.  Gms :    1.510     0.3%     0.5%
Total saturated fat     Gms :    9.030    28.0%    37.0%
Ttl monounsaturated fat Gms :   11.950
Ttl polyunsaturated fat Gms :    3.280
Cholesterol             Mg  :   78.000    26.0%    26.0%
Sodium                  Mg  :  922.000   184.4%   184.4%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :    0.000     0.0%     0.0%
Vitamin A               IU  :    0.000
Ascorbic acid           Mg  :    2.000     3.3%     3.3%
Thiamin                 Mg  :    0.623    41.5%    56.6%
Riboflavin              Mg  :    0.233    13.7%    17.9%
Niacin                  Mg  :    4.165    21.9%    27.8%
Vitamin B6              Mg  :    0.330    16.5%    20.6%
Folacin                 Mcg :    5.000     2.5%     2.8%
Vitamin B12             Mcg :    1.300    65.0%    65.0%
Potassium               Mg  :  304.000    15.2%    15.2%
Calcium                 Mg  :   24.000     3.0%     3.0%
Phosphorus              Mg  :  170.000    21.2%    21.2%
Magnesium               Mg  :   18.000     5.1%     6.4%
Iron                    Mg  :    1.500    15.0%    10.0%
Zinc                    Mg  :    2.380    15.9%    19.8%
Pantothenic acid        Mg  :    0.450     9.0%     9.0%
Copper                  Mg  :    0.080     4.0%     4.0%
Manganese               Mg  :    0.082     2.3%     2.3%
Ash                     Gms :    2.820
Water                   Gms :   49.950
Food energy             KJ  : 1352.000
Butyric acid   (4:0)    Gms :    0.000
Capriic acid   (6:0)    Gms :    0.000
Caprylic acid  (8:0)    Gms :    0.000
Capric acid   (10:0)    Gms :    0.070
Lauric acid   (12:0)    Gms :    0.050
Myristic acid (14:0)    Gms :    0.450
Palmitic acid (16:0)    Gms :    5.390
Stearic acid  (18:0)    Gms :    3.070
Palmitoleic acid(16:1)  Gms :    1.180
Oleic acid      (18:1)  Gms :   10.770
Gadoleic acid   (20:1)  Gms :    0.000
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    2.840    44.4%    58.0%
Linolenic acid(18:3/n3) Gms :    0.440    27.5%    36.7%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.000
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.000
Phytosterols            Mg  :    0.000
Histidine               Gms :    0.577    60.7%    75.9%
Isoleucine              Gms :    0.731    92.5%   116.0%
Leucine                 Gms :    1.343   121.0%   152.6%
Lysine                  Gms :    1.522   160.2%   200.3%
Methionine              Gms :    0.487
Cystine                 Gms :    0.201
Methionine+Cystine      Gms :    0.688    66.8%    83.9%
Phenylalanine           Gms :    0.670
Tyrosine                Gms :    0.577
Phenylalanine+Tyrosine  Gms :    1.247   112.3%   141.7%
Threonine               Gms :    0.792   144.0%    90.0%
Tryptophan              Gms :    0.161    57.5%    73.2%
Valine                  Gms :    0.805   101.9%   127.8%
Arginine                Gms :    1.183
Alanine                 Gms :    1.121
Aspartic acid           Gms :    1.667
Glutamic acid           Gms :    2.769
Glycine                 Gms :    1.214
Proline                 Gms :    0.932
Serine                  Gms :    0.775
Protein Score: 100, 55% ideal. EAA score: 1.81. 
Limiting Amino Acid: Tryptophan