Nutritional Data for 1 LINK PORK; FRESH, ITALIAN SAUSAGE, COOKED

Mean value per 67.00 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:  216.410     7.5%     9.8%
Protein                 Gms :   13.413    21.3%    26.8%
Total lipid (fat)       Gms :   17.219    17.8%    23.5%
Carbohydrate, by diff.  Gms :    1.012     0.2%     0.3%
Total saturated fat     Gms :    6.050    18.8%    24.8%
Ttl monounsaturated fat Gms :    8.006
Ttl polyunsaturated fat Gms :    2.198
Cholesterol             Mg  :   52.260    17.4%    17.4%
Sodium                  Mg  :  617.740   123.5%   123.5%
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  :    1.340     2.2%     2.2%
Thiamin                 Mg  :    0.417    27.8%    37.9%
Riboflavin              Mg  :    0.156     9.2%    12.0%
Niacin                  Mg  :    2.791    14.7%    18.6%
Vitamin B6              Mg  :    0.221    11.1%    13.8%
Folacin                 Mcg :    3.350     1.7%     1.9%
Vitamin B12             Mcg :    0.871    43.5%    43.5%
Potassium               Mg  :  203.680    10.2%    10.2%
Calcium                 Mg  :   16.080     2.0%     2.0%
Phosphorus              Mg  :  113.900    14.2%    14.2%
Magnesium               Mg  :   12.060     3.4%     4.3%
Iron                    Mg  :    1.005    10.0%     6.7%
Zinc                    Mg  :    1.595    10.6%    13.3%
Pantothenic acid        Mg  :    0.301     6.0%     6.0%
Copper                  Mg  :    0.054     2.7%     2.7%
Manganese               Mg  :    0.055     1.6%     1.6%
Ash                     Gms :    1.889
Water                   Gms :   33.467
Food energy             KJ  :  905.840
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 :    0.047
Lauric acid   (12:0)    Gms :    0.034
Myristic acid (14:0)    Gms :    0.301
Palmitic acid (16:0)    Gms :    3.611
Stearic acid  (18:0)    Gms :    2.057
Palmitoleic acid(16:1)  Gms :    0.791
Oleic acid      (18:1)  Gms :    7.216
Gadoleic acid   (20:1)  Gms :    0.000
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.903    29.7%    38.8%
Linolenic acid(18:3/n3) Gms :    0.295    18.4%    24.6%
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 :    0.387    40.7%    50.9%
Isoleucine              Gms :    0.490    62.0%    77.7%
Leucine                 Gms :    0.900    81.1%   102.3%
Lysine                  Gms :    1.020   107.3%   134.2%
Methionine              Gms :    0.326
Cystine                 Gms :    0.135
Methionine+Cystine      Gms :    0.461    44.8%    56.2%
Phenylalanine           Gms :    0.449
Tyrosine                Gms :    0.387
Phenylalanine+Tyrosine  Gms :    0.835    75.3%    94.9%
Threonine               Gms :    0.531    96.5%    60.3%
Tryptophan              Gms :    0.108    38.5%    49.0%
Valine                  Gms :    0.539    68.3%    85.6%
Arginine                Gms :    0.793
Alanine                 Gms :    0.751
Aspartic acid           Gms :    1.117
Glutamic acid           Gms :    1.855
Glycine                 Gms :    0.813
Proline                 Gms :    0.624
Serine                  Gms :    0.519
Protein Score: 100, 55% ideal. EAA score: 1.81. 
Limiting Amino Acid: Tryptophan