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

Mean value per 83.00 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:  268.090     9.2%    12.2%
Protein                 Gms :   16.617    26.4%    33.2%
Total lipid (fat)       Gms :   21.331    22.1%    29.1%
Carbohydrate, by diff.  Gms :    1.253     0.3%     0.4%
Total saturated fat     Gms :    7.495    23.3%    30.7%
Ttl monounsaturated fat Gms :    9.918
Ttl polyunsaturated fat Gms :    2.722
Cholesterol             Mg  :   64.740    21.6%    21.6%
Sodium                  Mg  :  765.260   153.1%   153.1%
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  :    1.660     2.8%     2.8%
Thiamin                 Mg  :    0.517    34.5%    47.0%
Riboflavin              Mg  :    0.193    11.4%    14.9%
Niacin                  Mg  :    3.457    18.2%    23.0%
Vitamin B6              Mg  :    0.274    13.7%    17.1%
Folacin                 Mcg :    4.150     2.1%     2.3%
Vitamin B12             Mcg :    1.079    53.9%    53.9%
Potassium               Mg  :  252.320    12.6%    12.6%
Calcium                 Mg  :   19.920     2.5%     2.5%
Phosphorus              Mg  :  141.100    17.6%    17.6%
Magnesium               Mg  :   14.940     4.3%     5.3%
Iron                    Mg  :    1.245    12.5%     8.3%
Zinc                    Mg  :    1.975    13.2%    16.5%
Pantothenic acid        Mg  :    0.373     7.5%     7.5%
Copper                  Mg  :    0.066     3.3%     3.3%
Manganese               Mg  :    0.068     1.9%     1.9%
Ash                     Gms :    2.341
Water                   Gms :   41.459
Food energy             KJ  : 1122.160
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 :    0.058
Lauric acid   (12:0)    Gms :    0.042
Myristic acid (14:0)    Gms :    0.373
Palmitic acid (16:0)    Gms :    4.474
Stearic acid  (18:0)    Gms :    2.548
Palmitoleic acid(16:1)  Gms :    0.979
Oleic acid      (18:1)  Gms :    8.939
Gadoleic acid   (20:1)  Gms :    0.000
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    2.357    36.8%    48.1%
Linolenic acid(18:3/n3) Gms :    0.365    22.8%    30.4%
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 :    0.479    50.4%    63.0%
Isoleucine              Gms :    0.607    76.8%    96.3%
Leucine                 Gms :    1.115   100.4%   126.7%
Lysine                  Gms :    1.263   133.0%   166.2%
Methionine              Gms :    0.404
Cystine                 Gms :    0.167
Methionine+Cystine      Gms :    0.571    55.4%    69.6%
Phenylalanine           Gms :    0.556
Tyrosine                Gms :    0.479
Phenylalanine+Tyrosine  Gms :    1.035    93.2%   117.6%
Threonine               Gms :    0.657   119.5%    74.7%
Tryptophan              Gms :    0.134    47.7%    60.7%
Valine                  Gms :    0.668    84.6%   106.1%
Arginine                Gms :    0.982
Alanine                 Gms :    0.930
Aspartic acid           Gms :    1.384
Glutamic acid           Gms :    2.298
Glycine                 Gms :    1.008
Proline                 Gms :    0.774
Serine                  Gms :    0.643
Protein Score: 100, 55% ideal. EAA score: 1.81. 
Limiting Amino Acid: Tryptophan