Sausages and Luncheon Meats
Bratwurst, veal, cooked
Parameters
- Sodium
- 60 mg
- Salt, derived
- 0.15 %
- Water
- 53.5 g
- Brine concentration
- 0.28 %
- Moisture-protein ratio
- 3.82 : 1
USDA FoodData Central, SR Legacy, FDC ID 174595. 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
= 60 / 1000 x 2.5420 = 0.153 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 0.153 / (0.153 + 53.5) = 0.284 %
MPR = water % / protein % = 53.5 / 14.0 = 3.821 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Total fat | 31.7 | g |
| Carbohydrate | 0.00 | g |
| Water | 53.5 | g |
| Calcium | 11.0 | mg |
| Potassium | 231.0 | mg |
| Protein | 14.0 | g |
| Cholesterol | 79.0 | mg |
| Saturated fat | 14.9 | g |
| Iron | 0.74 | mg |
| Sodium | 60.0 | mg |
| Energy | 341.0 | 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, pork, beef, link
- Bratwurst, pork, cooked
- Bratwurst, with cheese
- Braunschweiger (a liver sausage), pork
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.