Sausage - a type of food. It is a ground beef (from one or more types of meat) placed in
an elongated shell.
Depending on the technology and the raw materials used are divided into all blood sausage, liver, pashtetnye, smoked (smoked), smoked and cooked. Usually used for making sausages lean meat, fat, salt and spices. In recent years, many manufacturers instead of rich in saturated fatty acids of lard is added to the sausage meat vegetable fats. This increases the useful properties of the sausage.
In order to increase the protein content in minced added thereto eggs, milk proteins, whole milk or animal blood plasma. In order to improve the taste of sausage used garlic, onion, cumin, coriander, cardamom, nutmeg, pepper (sweet, black, red), and sometimes even brandy or Madeira.
Various types of sausages contain different nutrients and have differing caloric:
- Cooked sausages contain 20 - 30% fat and 10 - 15% protein. Their energy content of from 200 to 300 kcal per 100 g of product;
- Cooked smoked sausage - 100 calorie, 0 g of the product from 350 to 410 kcal. The boiled-smoked sausage contains about 17% protein and about 40% fat;
- Smoked sausage - is considered one of the most delicious and nutritious. They contain 15 to 30% protein and 57% fat. Caloric sausage is from 350 to 580 kcal per 100, 0 g of product.
Benefits sausages: Truth or Myth?
Speaking about the benefits of sausage in the diet of people could be only if these products are made from high-quality meat and natural spices. But in the modern sausage added a huge number of various amplifiers taste, smell, color. Many of them represent a great danger to health. As a result of the excessive consumption of sausages in food can provoke development of various diseases (gout, diabetes, hypertension, coronary heart disease) result in liver and kidney, and some preservatives even have the ability to induce the formation in the human cancer cells.
In addition, the sausage contains a lot of fat. This is also not the most useful feature of the sausage, because excessive fat intake leads to obesity, the development of hypertension, deposition on the walls of blood vessels cholesterol plaques, ie to the development of atherosclerosis.
How to choose a sausage?
It is considered to be the most useful sausage sausage made of turkey meat. This is due to the fact that it contains a minimum amount of fat and spices.
Choosing sausage, pay special attention to its color. Pinker than he is, the more the manufacturer has been added to the stuffing of sodium nitrite. Small amounts of this substance does not cause substantial harm to the human body, but to say the same of high doses of nitrates can not be!
Sausages are a perishable product. Therefore, buying them, always interested in shelf life of the product. If the label does not indicate the date of manufacture and expiry date, it is necessary to abandon the purchase of sausage.
You should also ask and calorie bought sausages, as well as its content of fat. It is advisable to choose a low-calorie varieties.
Useful properties of sausages are only products manufactured in full compliance with the guests. However, these products are very expensive, and sometimes even more expensive meat premium. And the rest of sausages benefits and harms are not comparable with each other! Therefore, their use in food, especially in large quantities, should be abandoned and replaced with natural sausage meat.