Sausages
Blood sausage
Parameters
- Sodium
- 680 mg
- Salt, derived
- 1.73 %
- Water
- 47.3 g
- Brine concentration
- 3.53 %
- Moisture-protein ratio
- 3.24 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2706173. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 680 / 1000 x 2.5420 = 1.729 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.729 / (1.729 + 47.3) = 3.526 %
MPR = water % / protein % = 47.3 / 14.6 = 3.240 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 14.6 | g |
| Total fat | 34.5 | g |
| Carbohydrate | 1.29 | g |
| Energy | 379.0 | kcal |
| Water | 47.3 | g |
| Calcium | 6.00 | mg |
| Iron | 6.40 | mg |
| Potassium | 38.0 | mg |
| Sodium | 680.0 | mg |
| Cholesterol | 120.0 | mg |
| Saturated fat | 13.4 | g |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.