1 serving (75 grams) contains 225 calories, 11.2 grams of protein, 18.8 grams of fat, and 1.5 grams of carbohydrates.
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Nutrition Information
Calories |
714.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 166.7 mg | 55% | |
| Sodium | 2142.9 mg | 93% | |
| Total Carbohydrates | 4.8 g | 1% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 2.4 g | ||
| protein | 35.7 g | 71% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 47.6 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 595.2 mg | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Hungarian suasage
Hungarian sausage, or "kolbász," is a flavorful staple of Hungarian cuisine, known for its rich, smoky, and slightly spicy taste. Made from pork, beef, or a combination of both, the meat is seasoned with paprika—a cornerstone of Hungarian cooking—along with garlic, black pepper, salt, and occasionally other spices like caraway seeds. Some varieties are smoked, while others are fresh or dried for long-term storage. While high in protein, Hungarian sausage is also rich in saturated fats and sodium, making it a flavorful but indulgent option. Its high iron content from red meat can support red blood cell production, but moderation is key due to its calorie density and potential impact on heart health. It is often enjoyed in stews, soups, or sliced as part of a charcuterie platter, offering a distinctive taste of Hungary's culinary heritage.
