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Low GI

Sausage, lightly fried Calories

Source of protein and fat, quick to prepare

CALORIES

280kcal

GI

0low

POTASSIUM

210mg

FIBER

0g

Sausage, lightly fried Nutrition Facts

Selected: 100 g

280

KCAL / 100G

Carbs

3g

· 4%

Protein

12g

· 17%

Fat

24g

· 79%

Fiber

0g

Sausage, lightly fried Vitamins & Minerals

Vitamins

B12

1.1µg · 46% DV

B1

0.5mg · 42% DV

B3

2.5mg · 16% DV

B2

0.2mg · 15% DV

Minerals

Sodium

850mg · 37% DV

Selenium

12µg · 22% DV

Zinc

2mg · 18% DV

Phosphorus

120mg · 17% DV

Sausage, lightly fried Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Sausage, lightly fried Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Sausage, lightly fried Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Sausage, lightly fried Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Sausage, lightly fried Fat Profile

SATURATED

8g

MONOUNSATURATED

10g

POLYUNSATURATED

2g

⚖️

Omega 6:3 ratio 24:1

Above the ideal 4:1 (24:1).

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Sausage, lightly fried — Frequently Asked Questions

How many calories are in lightly fried sausage?

Lightly fried sausage contains 280 calories per 100 g. A 100 g serving provides 12 g of protein, 24 g of fat, and 3 g of carbohydrates.

Is lightly fried sausage suitable for a keto diet?

Yes, lightly fried sausage is compatible with a keto diet. It has 3 g of carbohydrates per 100 g and a glycemic index of 0, but it contains gluten.

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Nutrition data compiled from USDA FoodData Central and scientific sources.