Sausages and Luncheon Meats
Bratwurst, pork, cooked
Parameters
- Sodium
- 846 mg
- Salt, derived
- 2.15 %
- Water
- 51.4 g
- Brine concentration
- 4.02 %
- Moisture-protein ratio
- 3.75 : 1
USDA FoodData Central, SR Legacy, FDC ID 171620. 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
= 846 / 1000 x 2.5420 = 2.151 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.151 / (2.151 + 51.4) = 4.016 %
MPR = water % / protein % = 51.4 / 13.7 = 3.752 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Cholesterol | 74.0 | mg |
| Protein | 13.7 | g |
| Iron | 0.53 | mg |
| Sodium | 846.0 | mg |
| Total fat | 29.2 | g |
| Water | 51.4 | g |
| Calcium | 28.0 | mg |
| Potassium | 348.0 | mg |
| Carbohydrate | 2.85 | g |
| Energy | 333.0 | kcal |
| Saturated fat | 10.0 | 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
- Bratwurst, pork, beef and turkey, lite, smoked
- Bratwurst, pork, beef, link
- Bratwurst, veal, cooked
- Bratwurst, with cheese
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.