Cratox team note
Beef sausage contains 14.1g of protein and 26.9g of fat per 100g, making it a calorie-dense option at 312 kcal. It pairs well with high-fiber foods like vegetables or whole grains to balance the meal.
A fast summary built from the current nutrition profile per 100g.
Sausage, beef, cured is a flavorful meat product made from finely minced beef that is seasoned, cured, and typically stuffed into casings. This type of sausage has roots in various culinary traditions, particularly in Europe, where preservation methods like curing have been utilized for centuries to enhance flavor and prevent spoilage. Different regions have developed their own variations, incorporating local spices and techniques, making cured beef sausage a staple in many dishes worldwide. Nutritionally, cured beef sausage is a rich source of protein, providing approximately 14.1 grams per 100 grams, making it beneficial for muscle building and repair. It contains a significant amount of fats, specifically saturated fats, which can be a concern if consumed excessively. However, it also supplies essential nutrients like iron and vitamin B12, contributing to oxygen transport and nerve function, respectively. Cured sausage can be enjoyed in various culinary applications, from breakfast dishes to gourmet sandwiches or pizzas, making it a versatile ingredient in the kitchen.
Sausage, beef, cured contains approximately 312 calories per 100 grams. This calorie content primarily comes from its fat and protein content, making it a dense source of energy.
In moderation, Sausage, beef, cured can be part of a healthy diet, providing essential nutrients like protein, iron, and vitamin B12. However, due to its higher fat and sodium content, it is best consumed in balanced portions.
Sausage, beef, cured should be stored in the refrigerator at a temperature between 35-40°F (1-4°C) in an airtight container. For longer storage, it can be frozen for up to 3 months.
Eating Sausage, beef, cured offers several benefits, including high protein content for muscle repair, iron for oxygen transport, and vitamin B12 for nerve health. It can also enhance the flavor of various dishes.
It is recommended to limit intake of Sausage, beef, cured to 100 grams per serving, 1-2 times per week, to maintain a balanced diet without excessive sodium or fat.
