Sausage, enemy of diets
Whatever the type of sausage, it contains at least one third of fat, fat. It is one of the most fatty foods of the charcuterie, with foie gras, rillettes or pâtés. There are sausages leaner than others, including homemade sausages, but what gives them this inimitable taste is fat. Sausage is about 70% meat, it's the lean part, and 30% fat is the fat part. Sausage should be avoided when following a low calorie diet, since 100 g of sausage equivalent to 400 calories.
Sausage, good fat for the heart
If the sausage contains lipids in large quantities, they are not necessarily bad at all levels. Indeed, most of the sausage lipids are unsaturated fatty acids that are very well assimilated by the body. With only 12% saturated fatty acids, the intake of bad cholesterol is quite limited, especially when the sausage is an exceptional dish, reserved for a few occasions. Unsaturated fatty acids take care of cardiovascular health, avoiding the deposition of cholesterol plaques in the arteries, and for blood pressure.
Sausage, in minerals and vitamins
Sausage is an excellent source of iron, and particularly of heme iron, that is to say, perfectly assimilable during digestion. If the sausage is associated with a source of vitamin C, such as tomatoes, this iron is even better assimilated. Group B vitamins are also found in sausages, including vitamin B1, which releases energy from glucose.
Whatever the type of sausage, it contains at least one third of fat, fat. It is one of the most fatty foods of the charcuterie, with foie gras, rillettes or pâtés. There are sausages leaner than others, including homemade sausages, but what gives them this inimitable taste is fat. Sausage is about 70% meat, it's the lean part, and 30% fat is the fat part. Sausage should be avoided when following a low calorie diet, since 100 g of sausage equivalent to 400 calories.
Sausage, good fat for the heart
If the sausage contains lipids in large quantities, they are not necessarily bad at all levels. Indeed, most of the sausage lipids are unsaturated fatty acids that are very well assimilated by the body. With only 12% saturated fatty acids, the intake of bad cholesterol is quite limited, especially when the sausage is an exceptional dish, reserved for a few occasions. Unsaturated fatty acids take care of cardiovascular health, avoiding the deposition of cholesterol plaques in the arteries, and for blood pressure.
Sausage, in minerals and vitamins
Sausage is an excellent source of iron, and particularly of heme iron, that is to say, perfectly assimilable during digestion. If the sausage is associated with a source of vitamin C, such as tomatoes, this iron is even better assimilated. Group B vitamins are also found in sausages, including vitamin B1, which releases energy from glucose.
