Sausages and Luncheon Meats
Sausage, Italian, pork, mild, raw
Parameters
- Sodium
- 563 mg
- Salt, derived
- 1.43 %
- Water
- 56.4 g
- Brine concentration
- 2.47 %
- Moisture-protein ratio
- 4.06 : 1
USDA FoodData Central, SR Legacy, FDC ID 171631. 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
= 563 / 1000 x 2.5420 = 1.431 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.431 / (1.431 + 56.4) = 2.475 %
MPR = water % / protein % = 56.4 / 13.9 = 4.058 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Sodium | 563.0 | mg |
| Iron | 1.77 | mg |
| Protein | 13.9 | g |
| Cholesterol | 69.0 | mg |
| Saturated fat | 8.62 | g |
| Calcium | 12.0 | mg |
| Potassium | 211.0 | mg |
| Water | 56.4 | g |
| Total fat | 24.3 | g |
| Carbohydrate | 2.97 | g |
| Energy | 290.0 | 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
- Sausage, Italian, pork, mild, cooked, pan-fried
- Sausage, Italian, pork, mild, cooked, pan-fried
- Sausage, Italian, sweet, links
- Sausage, Italian, turkey, smoked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.