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Home » Nutritional Information

SAUSAGE, VEGETARIAN STYLE, BOILED OR CASSEROLED... NUTRITIONAL INFORMATION

Here is the specific information requested. Use this information to assist you in selecting your daily intake of fat, carbohydrates, protein, vitamins and minerals in order to obtain a balanced diet to promote health, vitality and strength.

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Sausage made from chopped, minced, or blended vegetables that are either boiled, cooked and added with spices, usually stuffed in casings (skin), must be fully cooked before serving. Sanitarium vegetarian hot dogs, Vege delight soy sausages etc. Cooked by boiling or casseroling.

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OVERVIEW

Energy (kJ):

749.0 kJ

Energy (cal):

179.0 cal

Protein:

15.8 g

Fat:

3.2 g

-Saturated Fat:

0.3 g

-Mono-Unsaturated Fat:

1.9 g

-Poly-Unsaturated Fat:

0.7 g

-Omega 3 Fat:

3.0 mg

Carbohydrate:

20.0 g

-Complex Carbs:

16.0 g

-Sugar:

4.0 g

Fibre:

3.3 g

Water Content:

56.8 mL

Alcohol:

0.0 g

Cholesterol:

0.0 mg

Caffeine:

0.0 mg

OTHER INFORMATION

Ingredients:
-

Directions:
-

GLYCEMIC

Glycemic Index:

Glycemic Load:

VITAMINS & MINERALS

Sodium:

638.0 mg

Potassium:

160.0 mg

Calcium:

36.0 mg

Phosphorus:

86.0 mg

Magnesium:

24.0 mg

Iron:

2.7 mg

Zinc:

0.7 mg

Aluminium:

- ug

Antimony:

- ug

Arsenic:

- ug

Cadnium:

- ug

Chromium:

- ug

Cobalt:

- ug

Copper:

- mg

Fluoride:

- ug

Iodine:

30.3 ug

Lead:

- ug

Manganese:

- mg

Mercury:

- ug

Molybdenum:

- ug

Nickel:

- ug

Selenium:

- ug

Sulphur:

- mg

Tin:

- ug

Retinol Eq.:

79.0 ug

Retinol:

0.0 ug

Beta-Carotene Eq.:

473.0 ug

Thiamin (B1):

0.6 mg

Riboflavin (B2):

0.2 mg

Niacin (B3) Eq.:

5.2 mg

Niacin (B3):

23.0 mg

Folate:

23.0 mg

Vitamin C:

0.0 mg

Vitamin B5:

- mg

Vitamin B6:

- mg

Vitamin B7:

- ug

Vitamin B12:

- ug

Vitamin D:

0.1 ug

Vitamin E:

0.9 mg

IN-DEPTH ANALYSIS

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The in-depth analysis includes:

Amino acids
Fatty acids
Carbohydrate breakdown
Organic acids

Copyright of the Commonwealth of Australia, Food Standards Australia New Zealand and Adjunct Professor H. Greenfield and others at the University of New South Wales. Certain material used in this product has been reproduced with the permission of the Commonwealth of Australia, Food Standards Australia New Zealand, Associate Professor H. Greenfield and others at the University of New South Wales and other researchers.

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