Pork sausage rice links, brown and serve, cooked
Pork sausage rice links, brown and serve, cooked is a food, containing 407 calories per 100g. It is an excellent source of Vitamin B12, providing 1.3 µg (54% of the Daily Value) per 100g serving. This food is a moderate protein source, high in fat. Our database tracks 64 nutrients for this food, plus polyphenol profile, environmental footprint data.
Top Nutrients
Data for 64 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 44.1 | g | — | 1% |
| Calories SR | 407 | kcal | — | — |
| Energy (kJ) SR | 1,703 | kj | — | — |
| Protein SR | 13.7 | g | — | 24% |
| Total Fat SR | 37.6 | g | — | — |
| Carbohydrate SR | 2.4 | g | — | 2% |
| Fiber SR | 0 | g | — | — |
| Total Sugars SR | 0 | g | — | — |
| Ash SR | 2.2 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 15.0 | mg | — | 2% |
| Iron SR | 1.1 | mg | — | 14% |
| Magnesium SR | 14.0 | mg | — | 4% |
| Phosphorus SR | 116 | mg | — | 17% |
| Potassium SR | 212 | mg | — | 6% |
| Sodium SR | 689 | mg | — | 46% |
| Zinc SR | 1.4 | mg | — | 13% |
| Copper SR | 0.07 | mg | — | 7% |
| Manganese SR | 0.08 | mg | — | 3% |
| Selenium SR | 16.6 | µg | — | 30% |
Vitamins 25
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 0 | µg | — | — |
| Vitamin A (IU) SR | 0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin D SR | 0.90 | µg | — | 6% |
| Vitamin D (IU) SR | 36.0 | IU | — | — |
| Vitamin D3 SR | 0.90 | µg | — | — |
| Vitamin E SR | 0.22 | mg | — | 2% |
| Vitamin K1 SR | 3.4 | µg | — | 3% |
| Thiamin (B1) SR | 0.48 | mg | — | 40% |
| Riboflavin (B2) SR | 0.12 | mg | — | 9% |
| Niacin (B3) SR | 3.4 | mg | — | 21% |
| Vitamin B6 SR | 0.20 | mg | — | 15% |
| Folate SR | 6.0 | µg | — | 2% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 6.0 | µg | — | — |
| Folate (DFE) SR | 6.0 | µg | — | — |
| Vitamin B12 SR | 1.3 | µg | — | 54% |
| Choline SR | 55.9 | mg | — | 10% |
| Betaine SR | 3.0 | mg | — | — |
Fatty Acids 7
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 12.8 | g | — | — |
| Monounsaturated Fat SR | 18.1 | g | — | — |
| Polyunsaturated Fat SR | 4.1 | g | — | — |
| Cholesterol SR | 66.0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0.07 | g | — | — |
| Lauric Acid (12:0) SR | 0.06 | g | — | — |
| Myristic Acid (14:0) SR | 0.27 | g | — | — |
| Palmitic Acid (16:0) SR | 4.0 | g | — | — |
| Stearic Acid (18:0) SR | 2.2 | g | — | — |
| Linoleic Acid (18:2) SR | 2.0 | g | — | 12% |
| Linolenic Acid (18:3) SR | 0.33 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin D is fat-soluble. Co-consumption with dietary fat increases absorption by up to 50% compared to taking it on an empty stomach.
Dawson-Hughes et al., J Acad Nutr Diet, 2015
Vitamin D enhances intestinal phosphorus absorption and regulates phosphorus homeostasis via parathyroid hormone signalling.
Bergwitz & Jüppner, Annu Rev Med, 2010
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
High potassium intake promotes renal sodium excretion and attenuates the blood pressure–raising effect of sodium. A higher K:Na ratio is associated with lower cardiovascular risk.
Aburto et al., BMJ, 2013
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Sausage” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in grains & cereals. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Brown rice” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Pig Meat” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Meat
Top 10 countries by per capita supply of the “Meat” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+56%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Sausages and Luncheon Meats
Frequently Asked Questions
How many calories are in Pork sausage rice links, brown and serve, cooked?
Pork sausage rice links, brown and serve, cooked contains 407 kcal per 100 grams, making it a calorie-dense food. The energy comes from 13.7g of protein (13% of calories), 37.6g of fat (83%), and 2.4g of carbohydrates (2%). Fat is the primary energy source.
What is Pork sausage rice links, brown and serve, cooked most nutritious for?
The standout nutrient in Pork sausage rice links, brown and serve, cooked is Vitamin B12, providing 1.3 µg per 100g (54% of the Daily Value). It is also a notable source of Sodium (46% DV). Our database tracks 64 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Pork sausage rice links, brown and serve, cooked high in protein?
Pork sausage rice links, brown and serve, cooked provides 13.7g of protein per 100 grams — a moderate amount. Protein contributes 13% of its calories.
How much fiber is in Pork sausage rice links, brown and serve, cooked?
Pork sausage rice links, brown and serve, cooked contains no dietary fiber. This is typical for this type of food. Pair with plant-based foods to ensure adequate fiber intake.
Does Pork sausage rice links, brown and serve, cooked contain polyphenols?
Yes, Pork sausage rice links, brown and serve, cooked contains approximately 16.0 mg of polyphenols per 100g, primarily from the low class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.