Die Zusammensetzung von Brühwürsten Schweizer Herkunft

Besides fresh meat, meat products are widespread and amongst them, cooked sausages are well known and very popular. The aim of the present study was to determine the content of macro- and micronutrients in various, commercially available Swiss cooked sausages. For each sausage type, five different samples (packed products) were bought in the retail business and analyzed. The results show, that the sausages contain on average 58 to 65 g water, 11 to 16 g protein, 16 to 23 g fat, and carbohydrates < 2 g per 100 g sausage. The cholesterol content ranges from 46 to 67 mg/100 g. Relating to the dietary reference intakes cooked sausages are a good source for the vitamins B 1 (0.1 ― 0.5 mg/100 g), B 12 (0.4 ― 0.9 μg/100 g), and Niacin (2.4 ― 4.7 mg/100 g) and some of them for vitamin C (2.2 ― 41.9 mg/100 g). They also contain the vitamins D, B 2 , B 6 and pantothenic acid but lack in vitamin A and E. They supply important amounts of phosphor, zinc, iron, and selenium, but they also feature a high sodium content.