| Nutrient | Content | Reference |
|---|---|---|
| Calories | 241kCal | 241kCal |
| Proteins | 31.5g | 32g |
| Fats | 12.7g | 13g |
| Carbohydrates | 0.1g | 0g |
| Water | 50.8g | 51g |
| Ash | 4.9g | 5g |
| Vitamin B1, thiamine | 0.11mg | 0mg |
| Vitamin B2, riboflavin | 0.17mg | 0mg |
| Vitamin C, ascorbic | 6mg | 6mg |
| Vitamin E, alpha tocopherol, TE | 1.5mg | 2mg |
| Vitamin PP, NE | 12.9mg | 13mg |
| Niacin | 6.4mg | 6mg |
| Potassium, K | 414mg | 414mg |
| Calcium, Ca | 40mg | 40mg |
| Magnesium, Mg | 29mg | 29mg |
| Sodium, Na | 1298mg | 1298mg |
| Phosphorus, P | 215mg | 215mg |
| Iron, Fe | 4.2mg | 4mg |
| Mono- and disaccharides (sugars) | 0.1g | 0g |
| Cholesterol | 31mg | 31mg |
| Saturated fatty acids | 5.4g | 5g |
Roasting pork sausages with onions, garlic, and tomatoes not only creates a delicious and flavorful dish but also offers several nutritional benefits.
Pork sausages are a good source of protein, which is essential for building and repairing tissues in the body. Pairing them with onions, garlic, and tomatoes adds more flavor and nutrients to the dish.
Onions, garlic, and tomatoes are all rich in vitamins and minerals that are important for overall health. Onions contain vitamin C and B vitamins, garlic is known for its immune-boosting properties, and tomatoes are packed with vitamin A and antioxidants.
While pork sausages contain some saturated fats, they also provide healthy fats that are necessary for proper brain function and hormone production. Cooking them with vegetables adds fiber and additional nutrients to the meal.
This dish is relatively low in carbohydrates, making it a suitable option for those following a low-carb or keto diet. The combination of protein, fats, and vegetables creates a balanced meal that can help maintain stable blood sugar levels.
Roasting pork sausages with onions, garlic, and tomatoes is a simple and versatile recipe that can be customized to suit your preferences. You can add herbs, spices, or other vegetables to enhance the flavor and nutritional profile of the dish.
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