Nutrition values of Knackwurst, knockwurst, pork, beef
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Nutrition Facts
Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
27.70
ggram
Fatty acids, total saturated
10.210
ggram
Fatty acids, total monounsaturated
12.810
ggram
Fatty acids, total polyunsaturated
2.920
ggram
Carbohydrates
3.20
ggram
Sugarstotal
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
11.10
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
307
kcalkilocalorie
Energytotal energy
1282
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
3.20
ggram
Sugarstotal
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
27.70
ggram
Fatty acids, total saturated
10.210
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.000
ggram
10:0
0.110
ggram
12:0
0.090
ggram
14:0
0.580
ggram
16:0
5.970
ggram
18:0
3.460
ggram
Fatty acids, total monounsaturated
12.810
ggram
16:1 undifferentiated
1.280
ggram
18:1 undifferentiated
11.530
ggram
20:1
0.000
ggram
22:1 undifferentiated
0.000
ggram
Fatty acids, total polyunsaturated
2.920
ggram
18:2 undifferentiated
2.480
ggram
18:3 undifferentiated
0.440
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.000
ggram
20:5 n-3 (EPA)
0.000
ggram
22:5 n-3 (DPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram
Protein
Amount per 100g (edible portion)
Daily Value %*
Protein
11.10
ggram
Alanine
0.848
ggram
Arginine
0.942
ggram
Aspartic acid
1.218
ggram
Cystine
0.225
ggram
Glutamic acid
1.618
ggram
Glycine
1.039
ggram
Histidine
0.314
ggram
Isoleucine
0.639
ggram
Leucine
0.874
ggram
Lysine
1.010
ggram
Phenylalanine
0.501
ggram
Proline
0.687
ggram
Serine
0.530
ggram
Threonine
0.432
ggram
Tryptophan
0.138
ggram
Tyrosine
0.490
ggram
Valine
0.639
ggram
Methionine
0.276
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
0
μgmicrogram
Beta Carotene
0
μgmicrogram
Cryptoxanthin, beta
0
μgmicrogram
Lutein + Zeaxanthin
0
μgmicrogram
Thiamin
RiboflavinVitamin B-2
NiacinVitamin B-3
2.734
mgmiligram
Pantothenic acidVitamin B-5
Vitamin B-6
FolateIncludes folate from food plus folic acid
2
μgmicrogram
FolateIncludes folate from food plus folic acid
Folate, food
2
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
Vitamin B-12, added
0.00
μgmicrogram
Vitamin Ctotal ascorbic acid
Vitamin DVitamin D2+D3
44
iuinternational units
Vitamin DVitamin D2+D3
1.1
μgmicrogram
Vitamin E
Alpha-Tocopherol
Vitamin E, added
0.00
mgmiligram
Vitamin KVitamin K1+K2
Vitamin K1 (phylloquinone)
1.6
μgmicrogram
Lycopene
0
μgmicrogram
Choline, total
Betaine
2.4
mgmiligram
Minerals
Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
MagnesiumMg
IronFe
SodiumNa
PhosphorusP
PotassiumK
ZincZn
SeleniumSe
CopperCu
ManganeseMn
Sterols
Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
60
mgmiligram
Phytosterols
0
mgmiligram
Other
Amount per 100g (edible portion)
Daily Value %*
Other
Water
55.30
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
2.70
ggram
Caffeine
0
mgmiligram
Theobromine
0
mgmiligram
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4 kcal/g, proteins 4 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.