meat
Andouille
Andouille is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Smoked sausage · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 309 kcal |
| Protein | 12 g |
| Carbohydrate | 0.9 g |
| of which sugars | 0.9 g |
| Fibre | 0 g |
| Fat | 28.2 g |
| of which saturates | 9.3 g |
| Monounsaturated fat | 11.2 g |
| Polyunsaturated fat | 3.6 g |
| Cholesterol | 61 mg |
| Sodium | 827 mg |
| Potassium | 483 mg |
| Calcium | 11 mg |
| Iron | 0.6 mg |
| Magnesium | 11 mg |
| Phosphorus | 157 mg |
| Zinc | 1.3 mg |
| Copper | 0.2 mg |
| Manganese | 0 mg |
| Selenium | 18.3 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 1.1 µg |
| Vitamin E | 0.3 mg |
USDA FDC SR Legacy record 174584. USDA has no record for Louisiana andouille specifically. This is its record for generic smoked pork link sausage, the closest published match to a coarse-ground, heavily smoked pork sausage.