Sausages and Luncheon Meats
Bratwurst, chicken, cooked
Parameters
- Sodium
- 72 mg
- Salt, derived
- 0.18 %
- Water
- 70.3 g
- Brine concentration
- 0.26 %
- Moisture-protein ratio
- 3.62 : 1
USDA FoodData Central, SR Legacy, FDC ID 172957. 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
= 72 / 1000 x 2.5420 = 0.183 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 0.183 / (0.183 + 70.3) = 0.260 %
MPR = water % / protein % = 70.3 / 19.4 = 3.624 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Iron | 0.87 | mg |
| Sodium | 72.0 | mg |
| Protein | 19.4 | g |
| Cholesterol | 71.0 | mg |
| Total fat | 10.4 | g |
| Carbohydrate | 0.00 | g |
| Water | 70.3 | g |
| Calcium | 11.0 | mg |
| Potassium | 211.0 | mg |
| Energy | 176.0 | kcal |
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
- Bratwurst
- Bratwurst, beef and pork, smoked
- Bratwurst, pork, beef and turkey, lite, smoked
- Bratwurst, pork, beef, link
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.