Pork sausage, pan-fried
Checked by us One serving: 55 g (about 2 patties) · 179 kcal
Lots of niacin, vitamin B12 and selenium.
A lot per serving: saturated and trans fat. Worth knowing: n-nitrosamines and dioxins and dioxin-like PCBs.
Also worth knowing: red meat (IARC Group 2A). Worth knowing for some people: Listeria; tyramine.
Good for
How we counted this
What one serving (55 g) gives you.
Your body needs enough of each of these. Past enough, more doesn’t help. Amounts are what the food databases list, not what your body absorbs, unless a row says it was measured.
The words: “A lot” means one serving gives 20% or more of Health Canada’s daily amount, “Some” 10% to 19%, “A little” 2% to 9%, “Almost none” under 2%. Strongest word first; within a word, protein and fibre lead, then the biggest share. ?
A milligram (mg) is a thousandth of a gram, and a microgram (µg) a thousandth of a milligram: 1,000 µg make 1 mg.
- A lot
Niacin (B3, niacin equivalents)
More than 400 of your enzymes need it to work.
Learn more
3.75 mg in one serving: 23% of the 16 mg a day men need, 27% of the 14 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, niacin fact sheet for health professionals
- A lot
Vitamin B12
Your body needs it to make red blood cells and keep nerves working.
Learn more
0.54 µg in one serving: 23% of the 2.4 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B12 fact sheet for health professionals
- A lot
Selenium
Your thyroid uses it to make its hormones.
Learn more
11.4 µg in one serving: 21% of the 55 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, selenium fact sheet for health professionals
19 more nutrients below “a lot”
- Some
Protein
Your muscles, and every other tissue, are built and repaired from it.
Learn more
10.2 g in one serving: 18% of the 56 g a day men need, 22% of the 46 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- Some
Zinc
Your immune system and healing wounds depend on it.
Learn more
1.35 mg in one serving: 12% of the 11 mg a day men need, 17% of the 8 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Listed amount only. 1 absorption study of this nutrient is on file for this food, but none is quoted yet. Each one is in The numbers, with the reason. See the studies
Source: NIH Office of Dietary Supplements, zinc fact sheet for health professionals
- Some
Thiamin (B1)
Your cells use it to get energy from food, and so to grow and work.
Learn more
0.14 mg in one serving: 12% of the 1.2 mg a day men need, 13% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, thiamin fact sheet for health professionals
- A little
Vitamin B6
Helps you use protein, and your brain needs it to make its chemical messengers.
Learn more
0.11 mg in one serving: 8% of the 1.3 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B6 fact sheet for health professionals
- A little
Riboflavin (B2)
Your cells use it to make energy and handle fats. It also helps turn tryptophan into niacin and activate vitamin B6.
Learn more
0.1 mg in one serving: 8% of the 1.3 mg a day men need, 9% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, riboflavin fact sheet for health professionals
- A little
Choline
Your cells need it for their membranes, and to make acetylcholine, a messenger for memory, mood and muscle control.
Learn more
34.3 mg in one serving: 6% of the 550 mg a day men need, 8% of the 425 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, choline fact sheet for health professionals
- A little
Potassium
Your nerves, muscles and kidneys need it to work.
Learn more
188 mg in one serving: 6% of the 3,400 mg a day men need, 7% of the 2,600 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, potassium fact sheet for health professionals
- A little
Vitamin D
Your body needs it to absorb calcium and keep your bones hard.
Learn more
Your skin also makes it in sunlight, so food is only one of its sources.
0.77 µg in one serving: 5% of the 15 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin D fact sheet for health professionals
- A little
Omega-3: ALA
The one omega-3 your body can’t make: it must come from food. Your cells build it into their membranes and burn it for energy.
Learn more
80.3 mg in one serving: 5% of the 1,600 mg a day men need, 7% of the 1,100 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- A little
Iron
Carries oxygen in your blood.
Learn more
0.66 mg in one serving: 8% of the 8 mg a day men need, 4% of the 18 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, iron fact sheet for health professionals
- A little
Vitamin E
Shields the fats in your cells from damage; your immune system uses it too.
Learn more
0.5 mg in one serving: 3% of the 15 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin E fact sheet for health professionals
- A little
Magnesium
Your muscles and nerves need it to work.
Learn more
8.8 mg in one serving: 2% of the 400 mg a day men need, 3% of the 310 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, magnesium fact sheet for health professionals
- A little
Vitamin A
Your eyes need it to see in dim light.
Learn more
Getting enough matters; more than enough doesn’t sharpen your sight.
15.4 µg in one serving: 2% of the 900 µg a day men need, 2% of the 700 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin A fact sheet for health professionals
- Almost none
Omega-3: EPA + DHA
Long-chain omega-3s, built into your cell membranes. DHA is concentrated in your brain and retinas.
Learn more
2.75 mg in one serving: 1% of the 250 mg a day.
Health Canada sets no daily amount for these fats, so the daily figure here is the European Food Safety Authority’s.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- Almost none
Calcium
Builds your bones and teeth.
Learn more
4.95 mg in one serving: under 1% of the 1,000 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, calcium fact sheet for health professionals
- Almost none
Folate
Your body needs it to make DNA and to divide new cells.
Learn more
0.55 µg in one serving: under 1% of the 400 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, folate fact sheet for health professionals
- Almost none
Fibre
Keeps your gut moving.
Learn more
0 g in one serving: under 1% of the 38 g a day men need, under 1% of the 25 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- Almost none
Vitamin C
Your body makes collagen with it, which wounds need to heal. It also helps you absorb iron from plants.
Learn more
0 mg in one serving: under 1% of the 90 mg a day men need, under 1% of the 75 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin C fact sheet for health professionals
- Almost none
Vitamin K1
Your blood needs it to clot.
Learn more
0 µg in one serving: under 1% of the 120 µg a day men need, under 1% of the 90 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin K fact sheet for health professionals
Watch out
How we counted this
N-nitrosamines
Worth knowingFlagged: N-nitrosamines have no safe threshold, so EFSA uses margin of exposure (NDEA liver tumours, benchmark dose lower limit 10 µg/kg body weight/day). At the 95th percentile of intake the margin for total carcinogenic N-nitrosamines is highly likely (98-100% certain) below 10,000 for all age groups, which raises a health concern; EFSA's 2017 nitrite opinion puts it below 10,000 for meat products at high exposure. Cooking, frying and baking sausages can raise N-nitrosopiperidine (NPIP) and the non-volatile NMTCA. No value was read for fresh pork sausage.
Learn more
How we got this
EFSA CONTAM Panel (2023). Risk assessment of N-nitrosamines in food. EFSA Journal 21(3):e07884. PMC10043641 · doi.org · grade B
Dioxins and dioxin-like PCBs
Worth knowingAn average adult is already at or past the limit from other food.
Flagged on pork sausage, raw; not recorded on this one, so shown here. See that page
Learn more
Raw meat as bought: CFIA sampled raw meat, so these are grams of raw meat, not cooked weight (cooking drives off water and keeps the fat-soluble congeners). Most congener results were below detection (76-85%), so both the lower and the upper bound are shown. Flagged for women who are or may become pregnant or are breastfeeding, not a cap for the default adult. These are raw pork cuts sold at retail, not sausage, so the evidence is for a related food. At the upper bound (non-detects counted at their detection limit), about 591 g a week would reach the tolerable weekly intake of 0.6 pg WHO 2022 toxic equivalents/kg body weight/week, eaten alone. One 55 g cooked serving, using the raw-meat level, carries 3.91 pg, 9.3% of the weekly limit; a serving every day is 65% of it and adds 6.9% to 20.7% to the average adult's intake (0.27-0.81 pg/kg body weight/day, EFSA 2026). Neither bound is the figure (85.4% of congener results are below detection). Applying the same samples' level per gram of fat to the 27.25 g of fat in 100 g of cooked sausage would give about 202 g a week, an estimate, not a measurement; detection limits on low-fat samples inflate the per-fat upper bound.
How we got this
As rated on pork sausage, raw: Raw meat as bought: CFIA sampled raw meat, so these are grams of raw meat, not cooked weight (cooking drives off water and keeps the fat-soluble congeners). Most congener results were below detection (76-85%), so both the lower and the upper bound are shown. Flagged for women who are or may become pregnant or are breastfeeding, not a cap for the default adult. These are raw pork cuts sold at retail, not sausage, so the evidence is for a related food. At the upper bound (non-detects counted at their detection limit), about 591 g a week would reach the tolerable weekly intake of 0.6 pg WHO 2022 toxic equivalents/kg body weight/week, eaten alone. One 55 g cooked serving, using the raw-meat level, carries 3.91 pg, 9.3% of the weekly limit; a serving every day is 65% of it and adds 6.9% to 20.7% to the average adult's intake (0.27-0.81 pg/kg body weight/day, EFSA 2026). Neither bound is the figure (85.4% of congener results are below detection). Applying the same samples' level per gram of fat to the 27.25 g of fat in 100 g of cooked sausage would give about 202 g a week, an estimate, not a measurement; detection limits on low-fat samples inflate the per-fat upper bound.
cfia-dioxins-2014-2019· grade B
Checked for nickel, histamine, cadmium and lead: fine at normal amounts.
Nickel
Nothing to watchYou’d need more than 100 servings in a day of this food alone to use up what the highest average adult intake we found leaves under the limit.
Learn more
One serving carries 5.7 µg
How we got this
A serving a day adds 2.4–2.8% to what an average adult already takes in: a share of that intake, not of the limit. With that serving every day, an average adult would be at about 27% of the limit.
The highest average adult intake we found already takes up about 26% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 8,800 g a day would reach the limit.
Why this rating: Eating it daily comes to 55 g a day, which stays within the 6,500 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
No cap: nickel is rated against EFSA's tolerable daily intake of 13 µg/kg body weight/day (2020). The average adult already takes in 22-26% of it, under half, so a food would have to reach the limit on its own to matter. About 8,786 g a day would reach it, eaten alone. One 55 g cooked serving carries 5.70 µg, 0.63% of the limit, and adds 2.4-2.8% to the average adult's intake.
EFSA CONTAM Panel (2020). Update of the risk assessment of nickel in food and drinking water. EFSA Journal 18(11):6268 (PMC7643711) · doi.org · grade A
Histamine
Nothing to watchYou’d need more than 100 servings in one meal of this food alone to reach the limit.
Learn more
One serving carries 0.24 mg (histamine per 55 g, 4.4 mg/kg × 0.055 kg)
How we got this
11,000 g in one meal reaches the limit
The dataset’s rating: Nothing to watch: under the limit
No cap: this uses EFSA's 'Other meat products' category (cooked ham, mortadella-type sausages) as a stand-in, not fresh pork sausage. It is rated on a single meal against 50 mg of histamine per person, the top of the 25 to 50 mg range at which EFSA saw no adverse effects in healthy volunteers. At the category mean of 4.4 mg/kg a 55 g serving carries 0.24 mg, 0.5% of that level; about 11,364 g eaten alone in one meal would reach it (12,821 g at the lower-bound mean of 3.9). The category's highest sample, 212 mg/kg, would reach it in 236 g, so one sample in the 75 could do so in four 55 g servings. People with histamine intolerance are a person-specific matter, not rated: EFSA says only levels below detectable limits can be considered safe for them.
Cadmium
Nothing to watchYou’d need about 44 servings a day, every day, of this food alone to use up what an average adult’s intake leaves under the limit.
Learn more
One serving carries 0.17 µg
How we got this
A serving a day adds 1% to what an average adult already takes in: a share of that intake, not of the limit. With that serving every day, an average adult would be at about 71% of the limit.
An average adult already takes in about 71% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 57,000 g a week would reach the limit.
Why this rating: Eating it daily comes to 385 g a week, which stays within the 17,000 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
A daily serving adds 0.96% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap.
Lead
Nothing to watchYou’d need more than 100 servings a day, every day, of this food alone to double the lead an average adult already gets. No dose is known to be safe, so doubling is where we flag.
Learn more
A serving a day adds 0.8% to what an average adult already takes in. There is no limit to take a share of.
One serving carries 0.29 µg
How we got this
The dataset’s rating: Nothing to watch: doesn’t double average intake
No cap: one 55 g cooked serving adds 0.83% to the average adult's lead intake of 35 µg/day (EFSA), far from doubling it. No safe threshold is set for lead (EFSA 2010: benchmark dose lower limit (BMDL01) 0.50 µg/kg body weight/day, based on developmental neurotoxicity). The serving carries 0.290 µg.
For some people
Flagged for pregnancy: Health Canada's pregnancy guidance says to cook hot dogs to a safe temperature of 74°C (165°F), not to eat them straight from the package, and to cook non-dried deli meats until steaming hot; refrigerated non-dried deli meats are to be avoided as sold. A fresh pork sausage cooked to 71°C (160°F) is inside the cooking rule. No Canadian Listeria prevalence figure for sausage is used here.
Flagged for people on monoamine oxidase inhibitor (MAOI) drugs. EFSA's no-effect level per meal is 600 mg tyramine for people not on MAOIs, 50 mg on third-generation MAOIs, 6 mg on classical MAOIs. Grams use EFSA's 'Other meat products' category (cooked ham, mortadella-type sausages), not fresh sausage: at the mean of 16.15 mg/kg, 371 g reach 6 mg; 90 g at the 95th percentile (67 mg/kg); 21 g at the maximum (292 mg/kg). A 55 g serving at the mean is 0.89 mg, 15% of that; fermented sausage at its mean (136 mg/kg) is 7.5 mg, above it.
Worth knowing
No limit applies, so none is rated.
Sodium and saturated fat
One 55 g serving, as a share of the label’s daily value: sodium 448 mg (19%) · saturated and trans fat 4.9 g (25%)
Learn more
We name one of these whenever a serving gives 20% or more of its daily value on Health Canada’s Table of Daily Values (sodium 2,300 mg, saturated and trans fat together 20 g), the same 20% that reads “a lot” under Good for. The same rule applies to every food. Daily values are what labels count against, not limits.
Source: Health Canada, Table of Daily Values (nutrition labelling)
Sugar
0.6 g of sugar in a 55 g serving, natural and added together.
Learn more
Shown, not rated. The food tables we read give total sugar, and few give added sugar, so the site can’t yet tell sugar added in making a food from the sugar in fruit or milk.
The group says how strong the evidence is, not how big the risk is at a given amount.
Learn more
For red meat, the Heart and Stroke Foundation says cholesterol in food has less effect on blood cholesterol than saturated and trans fat, and advises limiting fatty meats; Canada’s Dietary Guidelines favour lean red meat.
Source: Heart and Stroke Foundation, Managing cholesterol · Health Canada, Canada’s Dietary Guidelines, Section 1
How we got this
Context, not rated. IARC Group 1, carcinogenic to humans, for processed meat: "there is convincing evidence that the agent causes cancer"; IARC: "every 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%", a relative figure from 10 studies, not a dose limit, and "does NOT" mean it is as dangerous as tobacco. IARC defines processed meat as "meat that has been transformed through salting, curing, fermentation, smoking, or other processes" and lists "hot dogs (frankfurters), ham, sausages" among the examples.
IARC, Q&A on the carcinogenicity of the consumption of red meat and processed meat (2015) · grade A
Also checked (nothing to act on) · 4
Noted for context, or not measured in this food yet.
Shown as context, not rated: the dataset has no reference value for total arsenic. EFSA rates inorganic arsenic (benchmark dose lower limit (BMDL05) 0.06 µg/kg body weight/day), which this record did not measure, so it is not estimated.
Shown as context, not rated: no agency sets a reference point for heterocyclic amines, and none gives a figure for pan-fried sausage. IARC says pan-frying produces more of certain carcinogens, including polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, but there were not enough data to conclude that the cooking method changes cancer risk.
Not measured in this food yet. Not rated: EFSA's acceptable daily intake for nitrite is 0.07 mg nitrite ion/kg body weight/day (2017), 4.9 mg a day for 70 kg. No nitrite level for this fresh sausage, which is not labelled cured, was found, so there is no grams figure. From the additive alone EFSA found no exceedance for the general population, except slightly in children at the highest percentile; from all dietary sources together the limit would be exceeded in infants, toddlers and children at the mean.
Not measured in this food yet. Not rated: PAH4 concerns smoked and charred sausage, and this pan-fried fresh sausage is not smoked; no occurrence figure for it was found. EFSA's 2023 N-nitrosamine opinion cites a Chinese study that found the highest volatile N-nitrosamines in 'grilled and smoked sausage', which is a nitrosamine finding, not a PAH4 one.
Purines, which matter for gout, aren’t measured for this food yet.
Better options
How we counted this
“Better” here always means better at something the row names: more of one nutrient, more nutrients per serving, or the goal you pick. It never means better in every way.
Every amount below is for the same weight, 55 g, the size of one serving of this food, so a swap compares like with like. A serving of another food can be bigger or smaller.
A food is listed only if it gives clearly more: at least a fifth more than this food, and at least 10% of the daily amount more.
More of what it’s good for
More niacin
Chicken breast, roasted10.9 mg in 55 g (this food: 3.75 mg) · but less vitamin B12
Pork chop, pan-fried8.07 mg in 55 g (this food: 3.75 mg)Worth knowing: dioxins and dioxin-like PCBs · this food has it tooNeeds care in handling: see its page
More vitamin B12
Mackerel, cooked10.5 µg in 55 g (this food: 0.54 µg)Worth knowing: dioxins and dioxin-like PCBs · this food has it too
Sardines, canned in water5.94 µg in 55 g (this food: 0.54 µg)Worth knowing: dioxins and dioxin-like PCBs · this food has it too
More selenium
Light tuna, canned in water37.3 µg in 55 g (this food: 11.4 µg)Worth knowing: dioxins and dioxin-like PCBs · this food has it too
Tilapia, cooked29.9 µg in 55 g (this food: 11.4 µg)
Amounts as listed, not adjusted for how much gets in.
More nutrients per serving, counted together
The other main-dish proteins or breakfast foods we’ve checked with more nutrients per serving than this one, counting at most 100 kcal. One score ranks them all, so the same few often lead.
Shrimp, cooked- More omega-3: EPA + DHA (152 mg vs 2.75 mg)
- More selenium (27.2 µg vs 11.4 µg)
- More vitamin B12 (0.91 µg vs 0.54 µg)
- Less thiamin (0.02 mg vs 0.14 mg)
Sardines, canned in oil- More omega-3: EPA + DHA (540 mg vs 2.75 mg)
- More vitamin B12 (4.92 µg vs 0.54 µg)
- More selenium (29 µg vs 11.4 µg)
- Mackerel, cooked
- More vitamin B12 (10.5 µg vs 0.54 µg)
- More omega-3: EPA + DHA (662 mg vs 2.75 mg)
- More selenium (28.4 µg vs 11.4 µg)
Where the calcium card measured that less calcium gets in than from milk, calcium counts for less; everything else is as listed.
Your goal
Your goal changes only this list, not what the food gives you or what to watch.
Losing weight: fewer calories, and more nutrients, protein and fibre for each calorie.
- Light tuna, canned in water
- 50 kcal in 55 g (this food: 179)
- More omega-3: EPA + DHA (122 mg vs 2.75 mg)
- More selenium (37.3 µg vs 11.4 µg)
- More vitamin B12 (1.41 µg vs 0.54 µg)
- Less thiamin (0.02 mg vs 0.14 mg)
- Shrimp, cooked
- 65 kcal in 55 g (this food: 179)
- More omega-3: EPA + DHA (152 mg vs 2.75 mg)
- More selenium (27.2 µg vs 11.4 µg)
- More vitamin B12 (0.91 µg vs 0.54 µg)
- Less thiamin (0.02 mg vs 0.14 mg)
Cod, baked- 58 kcal in 55 g (this food: 179)
- More omega-3: EPA + DHA (86.9 mg vs 2.75 mg)
- More selenium (20.7 µg vs 11.4 µg)
Building muscle: more protein and more calories, per 100 g.
Bacon, pan-fried33.9 g protein · 468 kcal per 100 gWorth knowing: dioxins and dioxin-like PCBs · this food has it too
1 food out of the 27 other main-dish proteins or breakfast foods we’ve checked and could compare gives clearly more protein, and more calories, per 100 g.
Why some foods aren’t suggested
Left out: Beef liver, pan-fried (Copper: limit it).
Left out: Clams, cooked (Cadmium: limit it).
Left out: Mussels, cooked (Cadmium: limit it).
Left out: Chicken liver, simmered (Preformed vitamin A (retinol): limit it).
Bring a tracker export or describe your usual week. The same rules check all of it.
The numbers
Open every value
Name in the database: Pork sausage, breakfast link or patty, pan-fried
How the serving was set: 55 g cooked (Health Canada TRA L.5: "Sausage products, such as linked sausage, Vienna sausage, wieners, breakfast sausage, frankfurters, pork sausage ..."; reference amount "75 g uncooked 55 g cooked"; label size "# piece(s) or unit(s) (# g)")
Listed nutrients, per 100 g
For each nutrient, the value this page uses is marked “used”. A row marked “second database” is another database’s figure for a matching food, kept so you can see how far databases disagree (they can differ in the samples analysed, lab methods and rounding). Its own cells are worked out from it, but none of the page’s words or scores are.
| Nutrient | Per serving | Per 100 calories | How | Source | Grade | |
|---|---|---|---|---|---|---|
| Omega-3: ALA | 0.146 g | 0.08 g | 0.04 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Calcium | 9 mg | 4.95 mg | 2.77 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| 8 mg | 4.4 mg | 2.46 mg | second database · not used | Canadian Nutrient File 2026 #1199 | C | |
| Carbohydrate | 1.42 g | 0.78 g | 0.44 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Choline | 62.3 mg | 34.27 mg | 19.17 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Energy | 325 kcal | 178.75 kcal | – | FDC Energy (kcal) used | US food database (USDA SR Legacy) | – |
| Omega-3: EPA + DHA | 0.005 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fat | 27.25 g | 14.99 g | 8.38 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Cholesterol | 86 mg | 47.3 mg | 26.46 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fatty acids, total saturated | 8.826 g | 4.85 g | 2.72 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fibre | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Folate | 1 µg | 0.55 µg | 0.31 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Iron | 1.2 mg | 0.66 mg | 0.37 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Magnesium | 16 mg | 8.8 mg | 4.92 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Niacin (B3, niacin equivalents) | 6.817 mg | 3.75 mg | 2.1 mg | listed used | Canadian Nutrient File 2026 #1199 | C |
| Phosphorus | 149 mg | 81.95 mg | 45.85 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Potassium | 342 mg | 188.1 mg | 105.23 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Protein | 18.53 g | 10.19 g | 5.7 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Riboflavin (B2) | 0.176 mg | 0.1 mg | 0.05 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Selenium | 20.7 µg | 11.39 µg | 6.37 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Sodium | 814 mg | 447.7 mg | 250.46 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Sugars | 1.09 g | 0.6 g | 0.34 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Thiamin (B1) | 0.256 mg | 0.14 mg | 0.08 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin A | 28 µg | 15.4 µg | 8.62 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin B12 | 0.98 µg | 0.54 µg | 0.3 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin B6 | 0.195 mg | 0.11 mg | 0.06 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin C | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin D | 1.4 µg | 0.77 µg | 0.43 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin E | 0.9 mg | 0.5 mg | 0.28 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin K1 | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Water | 49.89 g | 27.44 g | 15.35 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Zinc | 2.45 mg | 1.35 mg | 0.75 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Nutrient | Per 100 g | Per serving | Per 100 calories | How | Source | Grade |
|---|---|---|---|---|---|---|
| Beta-carotene | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Copper | 0.071 mg | 0.04 mg | 0.02 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Ash | 2.9 g | 1.6 g | 0.89 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Sucrose | 0.13 g | 0.07 g | 0.04 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Glucose | 0.64 g | 0.35 g | 0.2 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fructose | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Maltose | 0.33 g | 0.18 g | 0.1 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Alcohol, ethyl | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Caffeine | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Theobromine | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Energy | 1,360 kj | 748 kj | 418.46 kj | listed used | US food database (USDA SR Legacy) #174578 | C |
| Galactose | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin A, IU | 93 iu | 51.15 iu | 28.62 iu | listed used | US food database (USDA SR Legacy) #174578 | C |
| Carotene, alpha | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin D (D2 + D3), International Units | 58 iu | 31.9 iu | 17.85 iu | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin D2 (ergocalciferol) | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin D3 (cholecalciferol) | 1.4 µg | 0.77 µg | 0.43 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Cryptoxanthin, beta | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Lycopene | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocopherol, beta | 0.02 mg | 0.01 mg | 0.01 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocopherol, gamma | 0.05 mg | 0.03 mg | 0.02 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocopherol, delta | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocotrienol, alpha | 0.03 mg | 0.02 mg | 0.01 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocotrienol, beta | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocotrienol, gamma | 0.06 mg | 0.03 mg | 0.02 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tocotrienol, delta | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Folic acid | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Folate, food | 1 µg | 0.55 µg | 0.31 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Folate, DFE | 1 µg | 0.55 µg | 0.31 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tryptophan | 0.185 g | 0.1 g | 0.06 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Threonine | 0.615 g | 0.34 g | 0.19 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Isoleucine | 0.738 g | 0.41 g | 0.23 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Leucine | 1.361 g | 0.75 g | 0.42 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Lysine | 1.239 g | 0.68 g | 0.38 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Methionine | 0.426 g | 0.23 g | 0.13 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Cystine | 0.237 g | 0.13 g | 0.07 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Phenylalanine | 0.662 g | 0.36 g | 0.2 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Tyrosine | 0.52 g | 0.29 g | 0.16 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Valine | 0.876 g | 0.48 g | 0.27 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Arginine | 1.151 g | 0.63 g | 0.35 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Histidine | 0.536 g | 0.29 g | 0.16 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Alanine | 1.147 g | 0.63 g | 0.35 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Aspartic acid | 1.574 g | 0.87 g | 0.48 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Glutamic acid | 2.821 g | 1.55 g | 0.87 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Glycine | 1.264 g | 0.7 g | 0.39 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Proline | 1.245 g | 0.68 g | 0.38 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Serine | 0.765 g | 0.42 g | 0.24 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Hydroxyproline | 0.427 g | 0.23 g | 0.13 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin E, added | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Vitamin B-12, added | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fatty acids, total trans | 0.12 g | 0.07 g | 0.04 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 4:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 6:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 8:0 | 0.001 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 10:0 | 0.024 g | 0.01 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 12:0 | 0.02 g | 0.01 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 14:0 | 0.322 g | 0.18 g | 0.1 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 16:0 | 5.545 g | 3.05 g | 1.71 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 18:0 | 2.749 g | 1.51 g | 0.85 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 20:0 | 0.067 g | 0.04 g | 0.02 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 18:1 | 10.578 g | 5.82 g | 3.25 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:2 | 4.446 g | 2.45 g | 1.37 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:3 | 0.146 g | 0.08 g | 0.04 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 20:4 | 0.123 g | 0.07 g | 0.04 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 22:6 n-3 (DHA) | 0.003 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 22:0 | 0.009 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 14:1 | 0.006 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 16:1 | 0.557 g | 0.31 g | 0.17 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:4 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 20:1 | 0.334 g | 0.18 g | 0.1 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 20:5 n-3 (EPA) | 0.002 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 22:1 | 0.006 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 22:5 n-3 (DPA) | 0.025 g | 0.01 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fatty acids, total monounsaturated | 11.541 g | 6.35 g | 3.55 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fatty acids, total polyunsaturated | 5.115 g | 2.81 g | 1.57 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 15:0 | 0.015 g | 0.01 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 17:0 | 0.072 g | 0.04 g | 0.02 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| SFA 24:0 | 0.002 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| TFA 16:1 t | 0.008 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| TFA 18:1 t | 0.084 g | 0.05 g | 0.03 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| TFA 22:1 t | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| TFA 18:2 t not further defined | 0.027 g | 0.01 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:2 CLAs | 0.033 g | 0.02 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 24:1 c | 0.001 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 20:2 n-6 c,c | 0.247 g | 0.14 g | 0.08 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 16:1 c | 0.549 g | 0.3 g | 0.17 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 18:1 c | 10.494 g | 5.77 g | 3.23 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:2 n-6 c,c | 4.385 g | 2.41 g | 1.35 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 22:1 c | 0.006 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:3 n-6 c,c,c | 0.006 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 17:1 | 0.058 g | 0.03 g | 0.02 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 20:3 | 0.069 g | 0.04 g | 0.02 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fatty acids, total trans-monoenoic | 0.092 g | 0.05 g | 0.03 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Fatty acids, total trans-polyenoic | 0.027 g | 0.01 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| MUFA 15:1 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.139 g | 0.08 g | 0.04 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 20:3 n-3 | 0.03 g | 0.02 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 20:3 n-6 | 0.039 g | 0.02 g | 0.01 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 18:3i | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| PUFA 22:4 | 0.051 g | 0.03 g | 0.02 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Lactose | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #174578 | C |
| Lutein + zeaxanthin | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Manganese | 0.022 mg | 0.01 mg | 0.01 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Niacin (B3, preformed) | 6.119 mg | 3.37 mg | 1.88 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Pantothenic acid (B5) | 0.805 mg | 0.44 mg | 0.25 mg | listed used | US food database (USDA SR Legacy) #174578 | C |
| Retinol | 28 µg | 15.4 µg | 8.62 µg | listed used | US food database (USDA SR Legacy) #174578 | C |
Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.
Absorption studies
Studies of how much of a nutrient gets in; those done in animals are marked. This page quotes a figure only from a study that passes our screen: adults, graded A, of this food in this preparation, with a test dose on record and a source that has passed our evidence check. The exception is calcium on our calcium card: its figure comes from the card’s own study, checked with the card, and is marked “used” even where that study misses a step of this screen. The others are listed so nothing is hidden, each with the first check it fails.
No study of this food passes the screen yet, so no absorption figure is quoted.
| Study | Nutrient | Absorbed | Test dose | People | Grade | On this page |
|---|---|---|---|---|---|---|
| Zinc absorption from beef bologna (cured sausage), 70Zn extrinsic label, adult men beef bologna (soy bologna 30 ± 3% beside it) · beef bologna as one of two bologna sausages given for six consecutive meals; a cured beef sausage, not a pork breakfast sausage · load not reported; the label was added to six consecutive meals over two days abstract only | Zinc | 41 % | not reported | – | C | Not used: we haven’t confirmed how the food was prepared in this study. |
Hazard rows as the dataset rates them
- Arsenic, all forms · Context · Shown as context, not rated: the dataset has no reference value for total arsenic. EFSA rates inorganic arsenic (benchmark dose lower limit (BMDL05) 0.06 µg/kg body weight/day), which this record did not measure, so it is not estimated. · Health Canada Total Diet Study, trace elements · A
- Cadmium · Nothing to watch: under the limit · A daily serving adds 0.96% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap. · Health Canada Total Diet Study, trace elements · A
- Charring compounds · Context · Shown as context, not rated: no agency sets a reference point for heterocyclic amines, and none gives a figure for pan-fried sausage. IARC says pan-frying produces more of certain carcinogens, including polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, but there were not enough data to conclude that the cooking method changes cancer risk. · IARC 2015 · B
- Histamine · Nothing to watch: under the limit · No cap: this uses EFSA's 'Other meat products' category (cooked ham, mortadella-type sausages) as a stand-in, not fresh pork sausage. It is rated on a single meal against 50 mg of histamine per person, the top of the 25 to 50 mg range at which EFSA saw no adverse effects in healthy volunteers. At the category mean of 4.4 mg/kg a 55 g serving carries 0.24 mg, 0.5% of that level; about 11,364 g eaten alone in one meal would reach it (12,821 g at the lower-bound mean of 3.9). The category's highest sample, 212 mg/kg, would reach it in 236 g, so one sample in the 75 could do so in four 55 g servings. People with histamine intolerance are a person-specific matter, not rated: EFSA says only levels below detectable limits can be considered safe for them. · EFSA 2011 · B
- Lead · Nothing to watch: doesn’t double average intake · No cap: one 55 g cooked serving adds 0.83% to the average adult's lead intake of 35 µg/day (EFSA), far from doubling it. No safe threshold is set for lead (EFSA 2010: benchmark dose lower limit (BMDL01) 0.50 µg/kg body weight/day, based on developmental neurotoxicity). The serving carries 0.290 µg. · Health Canada Total Diet Study, trace elements · A
- Listeria · Worth knowing · Flagged for pregnancy: Health Canada's pregnancy guidance says to cook hot dogs to a safe temperature of 74°C (165°F), not to eat them straight from the package, and to cook non-dried deli meats until steaming hot; refrigerated non-dried deli meats are to be avoided as sold. A fresh pork sausage cooked to 71°C (160°F) is inside the cooking rule. No Canadian Listeria prevalence figure for sausage is used here. · Health Canada, Safer food choices for people at greater risk of food… · A
- N-nitrosamines · Worth knowing · Flagged: N-nitrosamines have no safe threshold, so EFSA uses margin of exposure (NDEA liver tumours, benchmark dose lower limit 10 µg/kg body weight/day). At the 95th percentile of intake the margin for total carcinogenic N-nitrosamines is highly likely (98-100% certain) below 10,000 for all age groups, which raises a health concern; EFSA's 2017 nitrite opinion puts it below 10,000 for meat products at high exposure. Cooking, frying and baking sausages can raise N-nitrosopiperidine (NPIP) and the non-volatile NMTCA. No value was read for fresh pork sausage. · EFSA 2023 · B
- Nickel · Nothing to watch: under the limit · No cap: nickel is rated against EFSA's tolerable daily intake of 13 µg/kg body weight/day (2020). The average adult already takes in 22-26% of it, under half, so a food would have to reach the limit on its own to matter. About 8,786 g a day would reach it, eaten alone. One 55 g cooked serving carries 5.70 µg, 0.63% of the limit, and adds 2.4-2.8% to the average adult's intake. · EFSA 2020 · A
- Nitrite · Not rated yet · Not rated: EFSA's acceptable daily intake for nitrite is 0.07 mg nitrite ion/kg body weight/day (2017), 4.9 mg a day for 70 kg. No nitrite level for this fresh sausage, which is not labelled cured, was found, so there is no grams figure. From the additive alone EFSA found no exceedance for the general population, except slightly in children at the highest percentile; from all dietary sources together the limit would be exceeded in infants, toddlers and children at the mean. · EFSA 2017 · B
- PAH4 (polycyclic aromatic hydrocarbons) · Not rated yet · Not rated: PAH4 concerns smoked and charred sausage, and this pan-fried fresh sausage is not smoked; no occurrence figure for it was found. EFSA's 2023 N-nitrosamine opinion cites a Chinese study that found the highest volatile N-nitrosamines in 'grilled and smoked sausage', which is a nitrosamine finding, not a PAH4 one. · IARC 2015 · B
- Red meat (IARC Group 2A) · Context · Context, not rated. IARC Group 1, carcinogenic to humans, for processed meat: "there is convincing evidence that the agent causes cancer"; IARC: "every 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%", a relative figure from 10 studies, not a dose limit, and "does NOT" mean it is as dangerous as tobacco. IARC defines processed meat as "meat that has been transformed through salting, curing, fermentation, smoking, or other processes" and lists "hot dogs (frankfurters), ham, sausages" among the examples. · IARC 2015 · A
- Safe cooking temperature · Worth knowing · Flagged: cooking temperature decides safety. Cook pork sausage to 71 °C (160 °F) in the thickest part (hot dogs 74 °C). Health Canada's chart lists sausages under ground pork. · Health Canada, safe cooking temperatures · A
- Sodium · Context · Shown as context, not rated: one 55 g serving carries 448 mg of sodium, 19.5% of Health Canada's chronic disease risk reduction intake (CDRR) of 2,300 mg/day for adults, the level above which cutting intake is expected to lower chronic disease risk in healthy people. Health Canada states no tolerable upper intake level for sodium, so the figure is shown beside the food, not rated as a hazard. · US food database (USDA SR Legacy) · C
- Tyramine · Worth knowing · Flagged for people on monoamine oxidase inhibitor (MAOI) drugs. EFSA's no-effect level per meal is 600 mg tyramine for people not on MAOIs, 50 mg on third-generation MAOIs, 6 mg on classical MAOIs. Grams use EFSA's 'Other meat products' category (cooked ham, mortadella-type sausages), not fresh sausage: at the mean of 16.15 mg/kg, 371 g reach 6 mg; 90 g at the 95th percentile (67 mg/kg); 21 g at the maximum (292 mg/kg). A 55 g serving at the mean is 0.89 mg, 15% of that; fermented sausage at its mean (136 mg/kg) is 7.5 mg, above it. · EFSA 2011 · B
Oxalate, phytate and gut-tolerance measurements
- histamine: mean 3.9 (lower bound) to 4.4 (upper bound) mg/kg; median <1; P95 4.8; max 212; n = 75, 80% non-detect; EFSA sub-category "Other meat products (including cooked ham, mortadella-type sausages)" mg/kg · as sold (finished cooked meat products), fresh weight · European cooked meat products incl. cooked ham and mortadella-type sausages; not fresh breakfast sausage; not fermented · grade B · EFSA 2011
- histamine: not detected on days 0, 3, 6 and 10; raw pork leg (5 muscles) mg/kg · fresh weight · raw retail pork leg (five muscles) held at 2 C for 10 days; the fresh pork before it becomes sausage; not sausage · grade B · Triki 2018
- tyramine: mean 16.1 (lower bound) to 16.2 (upper bound) mg/kg; median 4.9; P95 67; max 292; n = 75, 27% non-detect; EFSA sub-category "Other meat products" mg/kg · as sold, fresh weight · European cooked meat products incl. cooked ham and mortadella-type sausages; not fresh breakfast sausage · grade B · EFSA 2011
- tyramine: 0.67, 1.10, 11.20 and 16.58 mg/kg at days 0, 3, 6 and 10 of chilled storage at 2 C; raw pork leg (5 muscles) mg/kg · fresh weight · raw retail pork leg (five muscles) held at 2 C for 10 days · grade B · Triki 2018
- tyramine: tyramine "overcame 250 mg/kg" in Balkan-style fresh sausage during a 35-day refrigerated storage in 20% CO2 / 80% N2; the abstract gives no value at day 0 mg/kg · fresh weight (raw sausage, stored) · raw Balkan-style fresh sausage (control and antimicrobial-treated batches), refrigerated for 35 days in modified atmosphere; not cooked; meat species not stated · grade B · PubMed 31731685
Sources
- Health Canada, Canadian Nutrient File 2026 (14th edition)
cnf-2026· dataset · Open Government Licence – Canada 2.0 - EFSA BIOHAZ Panel (2011) Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 9(10):2393 · doi:10.2903/j.efsa.2011.2393
efsa-2011-histamine· secondary source · EFSA Journal: CC BY (not re-checked) - EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, et al. (2017). Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA Journal 15(6):e04786 (article number 4786). doi:10.2903/j.efsa.2017.4786. PMC7009987. · PMID 32625504
efsa-2017-nitrite· full text read · CC BY-ND 4.0 - EFSA CONTAM Panel (2020). Update of the risk assessment of nickel in food and drinking water. EFSA Journal 18(11):6268 (PMC7643711) · doi:10.2903/j.efsa.2020.6268 · doi.org
efsa-2020-nickel· full text read · CC BY (EFSA Journal) - EFSA CONTAM Panel (2023). Risk assessment of N-nitrosamines in food. EFSA Journal 21(3):e07884. PMC10043641 · doi:10.2903/j.efsa.2023.7884 · PMID 36999063 · doi.org
efsa-2023-nitrosamines· full text read · CC BY (EFSA Journal) - USDA FoodData Central, SR Legacy, 2018-04
fdc-sr-legacy-2018-04· dataset · CC0 1.0 (public domain) - Health Canada, Safe cooking temperatures (published 2024-06-04; page details 2020-05-29)
hc-safe-cooking-temps· page · Government of Canada terms (Crown copyright; not OGL) - Health Canada, Safer food choices for people at greater risk of food poisoning (page details 2026-09-29)
hc-safer-food-choices· page · Government of Canada terms (Crown copyright; not OGL) - Health Canada. Total Diet Study trace elements, open.canada.ca dataset 83934503, English resource 9c988c19-07ae-4aa4-8496-84658b6b0c45; composites pooled as an equal-weight mean per TDS food code, non-detects stored as 0.
hc-tds-trace-elements-open-canada· secondary source · Open Government Licence - Canada - IARC, Q&A on the carcinogenicity of the consumption of red meat and processed meat (2015)
iarc-vol114-qa-2015· full text read · IARC 2015, all rights reserved - Carballo DE, Mateo J, Andres S, et al. (2019). Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2/N2 Atmosphere. Antibiotics (Basel) 8(4):227. · doi:10.3390/antibiotics8040227 · PMID 31731685
pmid:31731685· abstract only · CC BY (Europe PMC licence field, PMC6963869) - Solomons NW, Janghorbani M, Ting BT, Steinke FH, Christensen M, Bijlani R, Istfan N, Young VR (1982). Bioavailability of zinc from a diet based on isolated soy protein: application in young men of the stable isotope tracer, 70Zn. J Nutr 1982 Oct · PMID 6889635
pmid:6889635· abstract only · licence not recorded - Triki M, Herrero AM, Jimenez-Colmenero F, Ruiz-Capillas C. Quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage. Foods 2018;7(9):132. · doi:10.3390/foods7090132 · PMID 30149617
triki2018· full text read · CC BY 4.0
Body map 2026-10-25.1: each nutrient’s job comes from an agency fact sheet, linked beside it under Good for.
The plain words: “a lot” means one serving (100 g when the food has no serving size) gives at least 20% of the daily amount (the reference intake), “some” at least 10%, “a little” at least 2% (the cut-offs are ours, one set for every page: 20% and 10% are borrowed from the US labelling terms “high” and “good source” and applied to Health Canada’s daily amount, whereas Health Canada’s own shopper rule says 15%; provisional: they may change in a later method version). The daily amount is Health Canada’s Dietary Reference Intake for adults 19–30; where men and women need different amounts we use the higher one (protein: 56 g for men, 46 g for women). The percentage printed under each nutrient is the printed amount as a share of that daily amount, rounded to the nearest whole number, and the word is read from that percentage, so the amount, the percentage and the word always agree. Calcium with a measured absorption is scaled by how well it gets in compared with milk.
The scale: “Nothing to watch” means a serving a day stays under the limit at ordinary amounts; “Go easy” means a serving a day can push past the limit for adults who already take in the most, or fewer than 2 servings reach it; “Limit it” means once a week or less. The dataset’s own rating is under “How we got this”. Provisional: the scale may change in a later method version.
Measured absorption under Good for: grade-A studies in adults that tested this preparation of this food, as a share of the listed amount (the share digested, for protein), quoted once each source has passed our evidence check; animal studies and other variants stay in the table above. Provisional: this screen may change in a later method version.