For many, the lightly browned crust and deliciously sizzling butter are a great temptation. Even the most responsible athlete, who watches his figure and eats according to a regimen, can give in. It is clear that such food cannot be called healthy and certainly will not save you from extra centimeters in your waist. Quite the contrary. But we still decided to figure out how many calories are in fried sausage, and in what combinations it will be less harmful.
We all know that frying increases the energy value of foods. Moreover, the indicator will not always be the same. The amount of calories is affected, for example, by the oil we use. The sausage itself also occupies not the last place in this matter. After all, today manufacturers provide us with a large selection: from dietary to very heavy products.
Sausage fried in oil in other servings:
296
2.96
| Qty | A portion | Calories | In the counter |
| 100 g | 296 | ||
| 1 g | 2.96 | ||
| 1015 | 1 package = 343g | 1015 | |
| 142 | 1 serving = 48g | 142 | |
| 252 | 3 oz = 85g | 252 |
What does caloric content depend on?
As we have already understood, it is a mistake to trust the original calorie content of a product. Frying absolutely always makes the product less healthy and maximizes the energy value. Associated factors can also increase the negative impact.
For example, our favorite sunflower oil is harmful. Therefore, we suggest you consider several alternative options. For frying in a pan, it is better to use the following oils:
- Ghee. This product contains health-promoting linoleic acid. It enhances metabolism.
- Coconut oil obtained by cold pressing. It consists of almost 100% saturated fat.
- Extra virgin olive oil. This is perhaps the best and most affordable option. Even during prolonged heating, olive oil retains all its beneficial properties.
We recommend taking a look: The concept and meaning of calories.
Related Products
Pork Sausage (318 cal) Turkey Sausage (220 cal) Frankfurters (312 cal) Breakfast Sausage (220 cal) Bratwurst (236 cal) Sausage Cheese (346 cal) Chicken Sausage (222 cal) Sausage in dough (350 kcal.) Beef sausage (283 kcal.) Grilled sausages (248 kcal.) Smoked sausage (248 kcal.) Raw sausage (244 kcal.) Cooked sausage (318 kcal.) Blood sausage (379 kcal.) Fried no butter sausage (296 kcal) BBQ sausages (248 kcal) Spicy sausage (208 kcal) Meat cutlet (301 kcal) Cooked sausage (240 kcal)
Recipe with egg
For breakfast, many of us cook scrambled eggs and sausage. Agree, this is a quick, filling snack, and you definitely won’t feel hungry until lunch. In addition, the answer to the question of how many calories are in a fried egg with sausage is pleasantly surprising - 265.9 Kcal. This, of course, is far from a dietary indicator, but still not the highest.
You can prepare the ingredients in an unusual way:
- fry a rectangular slice of doctor's sausage on one side;
- after the edges have bent, break one egg inside so that it does not leak out;
- cover with a lid and wait for the protein to cook;
- Place the finished egg and sausage on top of the bread and garnish with a sprig of parsley and vegetables.
We talked about how many calories are in tea here.
So, we looked at how many calories are in different types of fried sausage. If you are watching your figure, such food is, of course, not the best option. But by following a few simple rules, you can minimize the harm.
We suggest you read: How to correctly calculate calories for weight loss.
Composition of nutrients, BJU
Sausage fried in oil
| For quantity: 100 grams | ||
| Calories — 296 | Calories from fat - 214 | |
| BJU | ||
| Total fat content | 23.78g | |
| Saturated | 7.43g | |
| Polyunsaturated | 4.65g | |
| Monounsaturated | 9.78g | |
| Cholesterol | 84mg | |
| Total carbohydrate content | 0.78g | |
| Dietary fiber | 0g | |
| Sugar | 0.55g | |
| Squirrels | 19.74g | |
| Vitamins and microelements | ||
| A - 28 µg | C - 0mg | |
| B-6 – 0.24 mg | B-12 - 1.07mcg | |
| D - 1.4 µg | E - 1.06 mg | |
| Calcium 14 µg | Iron 1.56mg | |
| Magnesium 19 mg | Zinc 2.8 mg | |
| Potassium 335 mg | Sodium 756 mg | |
Distribution of calories for BJU:Carbohydrates (2%) Fats (72%) Proteins (26%) | ||
Fried sausage recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Fried sausage”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 257 kcal | 1684 kcal | 15.3% | 6% | 655 g |
| Squirrels | 12.8 g | 76 g | 16.8% | 6.5% | 594 g |
| Fats | 22.2 g | 56 g | 39.6% | 15.4% | 252 g |
| Carbohydrates | 1.5 g | 219 g | 0.7% | 0.3% | 14600 g |
| Water | 60.8 g | 2273 g | 2.7% | 1.1% | 3738 g |
| Ash | 2.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 mcg | 900 mcg | 1.1% | 0.4% | 9000 g |
| Retinol | 0.01 mg | ~ | |||
| Vitamin B1, thiamine | 0.22 mg | 1.5 mg | 14.7% | 5.7% | 682 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 3.2% | 1200 g |
| Vitamin B6, pyridoxine | 0.22 mg | 2 mg | 11% | 4.3% | 909 g |
| Vitamin B9, folates | 3.2 mcg | 400 mcg | 0.8% | 0.3% | 12500 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 0.8% | 5000 g |
| Vitamin RR, NE | 4.9 mg | 20 mg | 24.5% | 9.5% | 408 g |
| Niacin | 2.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 243 mg | 2500 mg | 9.7% | 3.8% | 1029 g |
| Calcium, Ca | 29 mg | 1000 mg | 2.9% | 1.1% | 3448 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 2.1% | 1818 |
| Sodium, Na | 828 mg | 1300 mg | 63.7% | 24.8% | 157 g |
| Sera, S | 128 mg | 1000 mg | 12.8% | 5% | 781 g |
| Phosphorus, P | 178 mg | 800 mg | 22.3% | 8.7% | 449 g |
| Microelements | |||||
| Iron, Fe | 1.7 mg | 18 mg | 9.4% | 3.7% | 1059 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.71 g | ~ | |||
| Valin | 0.67 g | ~ | |||
| Histidine* | 0.32 g | ~ | |||
| Isoleucine | 0.55 g | ~ | |||
| Leucine | 0.91 g | ~ | |||
| Lysine | 0.95 g | ~ | |||
| Methionine | 0.35 g | ~ | |||
| Methionine + Cysteine | 0.54 g | ~ | |||
| Threonine | 0.53 g | ~ | |||
| Tryptophan | 0.15 g | ~ | |||
| Phenylalanine | 0.51 g | ~ | |||
| Phenylalanine+Tyrosine | 0.88 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.81 g | ~ | |||
| Aspartic acid | 1 g | ~ | |||
| Hydroxyproline | 0.17 g | ~ | |||
| Glycine | 0.77 g | ~ | |||
| Glutamic acid | 2.07 g | ~ | |||
| Proline | 0.6 g | ~ | |||
| Serin | 0.47 g | ~ | |||
| Tyrosine | 0.37 g | ~ | |||
| Cysteine | 0.19 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 50 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 8.2 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.5 g | ~ | |||
| 15:0 Pentadecane | 0.03 g | ~ | |||
| 16:0 Palmitinaya | 5.22 g | ~ | |||
| 17:0 Margarine | 0.08 g | ~ | |||
| 18:0 Stearic | 2.37 g | ~ | |||
| Monounsaturated fatty acids | 10.96 g | min 16.8 g | 65.2% | 25.4% | |
| 14:1 Myristoleic | 0.07 g | ~ | |||
| 16:1 Palmitoleic | 0.83 g | ~ | |||
| 18:1 Oleic (omega-9) | 10.06 g | ~ | |||
| Polyunsaturated fatty acids | 2.01 g | from 11.2 to 20.6 g | 17.9% | 7% | |
| 18:2 Linolevaya | 1.57 g | ~ | |||
| 18:3 Linolenic | 0.38 g | ~ | |||
| 20:4 Arachidonic | 0.06 g | ~ | |||
| Omega-3 fatty acids | 0.4 g | from 0.9 to 3.7 g | 44.4% | 17.3% | |
| Omega-6 fatty acids | 1.6 g | from 4.7 to 16.8 g | 34% | 13.2% |
The energy value of fried sausage is 257 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Application
Amateur sausage is rightfully considered one of the most beloved and popular sausages. Most often it is used as part of cold and hot sandwiches for a quick snack. It is added to various salads and snacks.
Scrambled eggs with amateur sausage are often prepared for breakfast. First courses prepared with the addition of this sausage product have an excellent taste: soups, okroshka and solyanka.
Fans of pies and buns use this sausage as a filling for their products. Pizza with sausage became very popular.
Market Analytics
- Black Lives Matter movement: reaction and consequences for the beauty industry
- COVID-19 is changing the rules of the game in the cosmetics market
- Beauty of the future: cosmetic innovations 2021
Convenient search for beauty salons on our website
Beauty salons in Moscow Beauty salons in St. Petersburg Beauty salons in Ekaterinburg Beauty salons in Novosibirsk
Latest blog posts on our website
- Naturecream / Tremella Extract - Snow Mushroom Detox for Skin
- Prostye-sovety / How to visually enlarge your lips with makeup
- Naturecream / Apricot kernel oil for face
- Naturecream / MATRIXYL3000 - the best skin elasticity stimulator
- Naturecream / SPF in Natural Oils
- Naturecream / Geranium (Pelargonium) oil for skin health and beauty
- Prostye-sovety / Save on a beauty salon: procedures that can be done at home
- Naturecream / Growth Factor - brings back youth?
- Oksana-Lezina / 3 effective abdominal exercises from a fitness instructor for beginners
- Prostye-sovety / Making perfect curls at home
Latest forum topics on our website
- Natalya / How to properly make a gelatin mask?
- Mrs._Smith / Badly sunburned! What to do?((
- Ice / Is it necessary to combine fitness classes with a diet?
- Antonova / What can be used for hair loss?
- Radio operatorKat / Who was on a protein diet?
Other articles in this section
| Boiled-smoked Moscow sausage The history of sausages stretches back to the times of Babylon. In particular, in Russia, mention of the first sausage production workshops appeared in the 17th century. During this long existence, the food product has truly acquired the status of a delicacy. The cooking recipe was replenished and expanded with various tasty additives and heat treatment methods. |
| Cooked-smoked amateur sausage Cooked-smoked amateur sausage is a product with high taste value, which has been in great demand among consumers for many years. This sausage is prepared as follows: minced beef is mixed with spices, pork lard, cut into small pieces, is added to it. Then black hot and allspice peppers and garlic are added to the mixture. After this, a special sausage casing is stuffed with a mixture of minced meat. The casing is tied at the ends with twine, pierced to remove excess air, and the sausage is smoked using hot smoke. After the sausage becomes firmer, the cooking process begins. Boil it in water at a temperature of about 75 degrees for an hour. After cooling, the sausage goes through a secondary smoking stage. The finished product is stored in the refrigerator, shelf life is no more than 2 weeks. |
| Boiled Stolichnaya sausage For the production of boiled Stolichnaya sausage, beef is used, which is of the highest grade, lean parts of pork, as well as back fat. Based on the method of preparation and the ingredients used, this sausage is classified as category “A”. According to the current state standard, evenly mixed minced meat can include small pieces of bacon up to 8 mm in size, as well as lean pork 8-12 mm in size. |
| Homemade liver sausage Homemade liver sausage is a homemade dish, the main component of which is liver. Chicken, turkey, pork or beef liver can be used. The sausage also includes onions, eggs, milk, flour, and spices. |
| Boiled-smoked sausage servelat boyarsky Boiled-smoked sausage servelat Boyarsky is prepared according to the classic recipe from chilled chicken meat. Cervelat Boyarsky has high taste qualities. The product must be stored in the refrigerator at a temperature of 0 to 6 degrees; the shelf life should not exceed 15 days. |
| Milk sausages Back in the 19th century, Austria and Germany were the first to come up with a new meat dish - milk sausages. When making this type of food, any meat (beef, pork, poultry) is taken, crushed and boiled, adding milk powder. Some manufacturers replace natural raw materials - meat with products containing vegetable protein or meat substitute. Natural sausages are smooth and elastic, pale pink in color. |
| Pork sausages Pork sausages are one of the most popular types of sausages among Russian consumers. Sausages can be prepared in just a couple of minutes and are a quick dinner option. |
| Semi-smoked snack bar sausage Semi-smoked snack bar sausage is a heat-processed food product in the form of minced meat, packaged in an elongated casing. |
| Chicken sausages Sausages are the most commonly consumed product that is prepared in a hurry. We can’t talk, of course, about their exceptional usefulness, but they have been part of our lives for a long time. Sausages are small sausages made from minced meat. |
| Hunting sausages Hunting sausages are a natural semi-smoked meat product with a characteristic salty, spicy, piquant taste and spicy aroma. The recipe for making these miniature, extremely tasty and appetizing sausages was first developed in Poland back in 1928. Today, hunting sausages are one of the favorite and sought-after types of smoked sausages, due to their compact size and extraordinary taste. |
