Calorie Check: Meat & Sausage
Meatballs - faithful and honest
What is inside: Minced meat of pork and beef, rolls, spices, herbs, cooking fat
The good thing about it: They are delicious! A classic are meatballs "half and half", so in equal parts beef and pork. This gives taste and ensures a good mix of minerals and vitamins. A dollop of mustard makes it more digestible.
And? A nice alternative to the normal meatball are patties made of vegetables or cereals, they are finished in the fridge. Who prepares the meat variant itself: mix a few lentils from the tin under the hack, which provides for flavor and saves calories.
Nutritional value per 100 g: 280 kcal, 15 g E, 11 g KH, 16 g F (1 meatball has about 100 g))
Mini salami - ready to go
That's in it: Pork, possibly beef, salt, spices, preservatives
The good thing about it: Salamis are virtually unlimited in their ability to be dried and sometimes smoked, making them ideal for trips and outings. The white mold margin is harmless and can be eaten, only pregnant women should delete salami, like all raw sausages, from the diet.
And? Salami is made from fat pieces of meat, so they contain a lot of saturated fat, and salt is also abundant. In general, the stronger a salami, the less water is in it and the higher the content of fat and calories.
Nutritional value per 100 g: 530 kcal, 29 g E, 2 g KH, 45 g F (1 salami weighs about 10 g)
Tofu sausages - just pretend
That's in it: Tofu, oil, cereals, spices, salt
The good thing about it: Two-thirds of the fat in tofu is polyunsaturated fatty acids. There are also secondary plant substances such as isoflavones and sterols. Tofu can lower cholesterol and prevent cardiovascular disease.
And? Since tofu itself is almost tasteless, the flavor of the tofu sausage is very dependent on the spices used in it. If it does not taste, try another variety. Disadvantage: Tofu sausages burn quickly when roasting, rather avoid eating too dark places.
Nutritional value per 100 g: 25 kcal, 13.5 g E, 6.5 g KH, 16 g F (1 sausage has approx. 60 g)
Leberkäse - Rather classic
That's in it: Beef, pork, bacon, onions, salt, marjoram
The good thing about it: The Leberkäse brings its digestive aid with itself: marjoram and onions contain essential oils, which not only provide the typical taste, but also guttun gut.
And? The best way to make light variants is: Poultry meatloaf usually has less calories and fat, and there is also a light version of regular liver cheeses with only 3 g of fat. Otherwise simply let the slices cut thinner.
Nutritional value per 100 g: 300 kcal, 12 g E, 28 g F, 1 g KH (1 normal disc weighs approx. 150 g)
Wiener - pretty crunchy
That's in it: Pork and beef, bacon, pickling salt, spices
The good thing about it: Tasting like in childhood! Since they are very popular in all variants, as Viennese, Frankfurter, Bockwurst or Knacker, there are now even sausages with added omega-3 fatty acids, probiotics and vitamins and minerals.
And? The sausages contain quite a bit of fat, about 27 g, with many saturated fatty acids, about 11 g. In reduced-fat varieties, the proportion of saturated fatty acids also decreases. Many baby sausages are reduced in fat and also contain less salt.
Nutritional value per 100 g: 315 kcal, 14 g E, 0 g KH, 27 g F (1 sausage weighs approx. 90 g)
Blind flesh - From far away
That's in it: Pork, salt
The good thing about it: The ham is salted and air-dried, thereby losing a lot of water, which makes it stable for several years, but also quite high in calories. The fat margin can be removed, however, then the ham contains only about 8 g fat per 100 g.
And? Without the fat margin a great source of protein and minerals. The relatives of Parma ham are Serrano from Spain, from Italy San Daniele or Aoste ham from France. Most German ham are cured and smoked and thus much saltier.
Nutritional value per 100 g: 380 kcal, 17 g E, 35 g F, 0 g KH (1 slice has approx. 15 g)
Good to know
Meat is not as bad as its reputation! It has a lot of vitamin A, lots of vitamin B1 and B12. The minerals also look good, especially with iron and iodine. And the protein quality of meat is just as great, because the biological value is very high, the body can use these proteins well. Then there are the essential amino acids that the body can not make itself.
However, because meat also provides less good such as cholesterol, purines and, depending on the variety, many saturated fatty acids, you should only enjoy about 150 grams of meat or meat products two to three times a week.
