| Nutrient | Content | Reference |
|---|---|---|
| Calories | 234kCal | 234kCal |
| Proteins | 12.2g | 12g |
| Fats | 20.3g | 20g |
| Carbohydrates | 0.5g | 1g |
| Water | 64.2g | 64g |
| Ash | 2.8g | 3g |
| Vitamin B1, thiamine | 0.23mg | 0mg |
| Vitamin B2, riboflavin | 0.14mg | 0mg |
| Vitamin B6, pyridoxine | 0.2mg | 0mg |
| Vitamin B9, folate | 2.98mcg | 3mcg |
| Vitamin E, alpha tocopherol, TE | 0.3mg | 0mg |
| Vitamin PP, NE | 4.7mg | 5mg |
| Niacin | 2.2mg | 2mg |
| Potassium, K | 209mg | 209mg |
| Calcium, Ca | 21mg | 21mg |
| Magnesium, Mg | 23mg | 23mg |
| Sodium, Na | 858mg | 858mg |
| Sera, S | 122mg | 122mg |
| Phosphorus, P | 143mg | 143mg |
| Iron, Fe | 1.5mg | 2mg |
| Mono- and disaccharides (sugars) | 0.5g | 1g |
| Arginine | 0.73g | 1g |
| Valin | 0.58g | 1g |
| Histidine | 0.42g | 0g |
| Isoleucine | 0.55g | 1g |
| Leucine | 1.01g | 1g |
| Lysine | 0.77g | 1g |
| Methionine | 0.22g | 0g |
| Methionine + Cysteine | 0.39g | 0g |
| Threonine | 0.56g | 1g |
| Tryptophan | 0.14g | 0g |
| Phenylalanine | 0.48g | 0g |
| Phenylalanine + Tyrosine | 0.93g | 1g |
| Alanine | 0.6g | 1g |
| Aspartic acid | 1.13g | 1g |
| Hydroxyproline | 0.21g | 0g |
| Glycine | 0.55g | 1g |
| Glutamic acid | 1.73g | 2g |
| Proline | 0.41g | 0g |
| Serine | 0.5g | 1g |
| Tyrosine | 0.45g | 0g |
| Cysteine | 0.17g | 0g |
| Cholesterol | 40mg | 40mg |
| Saturated fatty acids | 6.5g | 7g |
| 14: 0 Myristinova | 0.3g | 0g |
| 15: 0 Pentadecane | 0.04g | 0g |
| 16: 0 Palmitic | 3.78g | 4g |
| 17: 0 Margarine | 0.06g | 0g |
| 18: 0 Stearin | 2.16g | 2g |
| Monounsaturated fatty acids | 10.09g | 10g |
| 14: 1 Myristolein | 0.07g | 0g |
| 16: 1 Palmitoleic | 1.06g | 1g |
| 18: 1 Olein (omega-9) | 8.96g | 9g |
| Polyunsaturated fatty acids | 2.18g | 2g |
| 18: 2 Linoleum | 1.92g | 2g |
| 18: 3 Linolenic | 0.16g | 0g |
| 20: 4 Arachidon | 0.1g | 0g |
| Omega-3 fatty acids | 0.16g | 0g |
| Omega-6 fatty acids | 2.02g | 2g |
When it comes to the production of sausages, E621, also known as monosodium glutamate (MSG), is a common additive used to enhance flavor. However, the amount of E621 that goes into 1kg of meat for sausages can vary depending on the recipe and desired taste profile.
E621 is a flavor enhancer that is often used in processed foods to add umami, a savory taste, to dishes. It is a sodium salt of glutamic acid, an amino acid found naturally in many foods.
While E621 can enhance the flavor of sausages, it is important to use it in moderation. The recommended amount of E621 to use in 1kg of meat for sausages is typically around 1-2 grams, depending on personal preference.
Some people may be sensitive to MSG and experience symptoms like headaches or nausea. It is essential to be mindful of the amount of E621 used in sausage recipes to avoid potential adverse reactions.
If you prefer to avoid using E621 in your sausage recipes, there are natural alternatives such as using ingredients like mushrooms, tomatoes, or soy sauce to enhance the umami flavor without the need for additives.
read more...When it comes to the amount of E621, also known as monosodium glutamate (MSG), that goes into 1kg of meat for sausages, it's essential to consider the impact on nutrition and overall health.
E621 is a flavor enhancer commonly used in processed foods to add umami taste. While it's generally recognized as safe by regulatory bodies, excessive consumption may have negative health effects.
Consuming high amounts of E621 may lead to symptoms like headaches, nausea, and weakness in some individuals. It's important to be mindful of your intake and opt for natural flavorings when possible.
Adding E621 to meat for sausages can increase the sodium content, which may be a concern for individuals with high blood pressure or other health conditions. Balancing flavor with nutritional value is key.
Consider using natural herbs and spices to enhance the flavor of sausages, such as garlic, onion, paprika, or herbs like thyme and rosemary. These options can provide taste without the need for added MSG.
Experiment with different seasoning blends and cooking methods to create delicious sausages without relying on E621. Incorporating lean meats, fresh ingredients, and mindful seasoning can result in a healthier end product.
read more...When it comes to the amount of E621, also known as monosodium glutamate (MSG), that goes into 1kg of meat for sausages, it's important to consider the impact on nutrition and overall health.
E621 is a flavor enhancer commonly used in processed foods to add umami taste. While it's generally recognized as safe by regulatory bodies, excessive consumption may have negative health effects.
Consuming high amounts of E621 may lead to symptoms like headaches, nausea, and palpitations in sensitive individuals. It's essential to moderate intake and opt for natural flavorings whenever possible.
Sausages are often high in saturated fats and sodium, which can contribute to heart disease and other health issues. Adding excessive E621 can further impact the nutritional profile of sausages.
While there is no specific guideline on the amount of E621 in sausages, it's advisable to limit its use and focus on whole, unprocessed ingredients. Opt for homemade sausages or those with minimal additives.
Consider using natural herbs, spices, and seasonings to enhance the flavor of sausages without relying on E621. Experiment with different ingredients to create delicious and nutritious sausage recipes.
read more...