Caractérisation et suivi de la qualité de l’offre alimentaire
Sausages
Portrait of sausages available in Quebec (2019)
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289 sausages were listed for this study
- 840 mg of sodium by 100 g Frankfurter sausages
- 617 mg of sodium by 100 g european sausages
At a glance
The results of this study on sausages show a great variability in terms of nutritional composition according to the different types of sausages. In addition, the great variability in saturated fat and sodium content within each classification shows potential for improving nutritional value for several products. In this regard, it would be possible to reformulate hot dog and breakfast sausages to reduce their saturated fat and sodium content. European-type sausages and vegetarian sausages have a more interesting nutritional composition than others. In addition, the organic or the natural appearance are not indicators of a better nutritional composition.
Follow-up portrait – to come Winter 2025
See also
Initial overview of 15 food categories 2016-2022
Full report
Highlights
Sliced Processed Meats
Full report
Highlights
Gras saturés, sucres et sodium: portrait des aliments transformés achetés au Québec
Quelle est la valeur nutritive des aliments qu’on achète fréquemment ? C’est ce que l’Observatoire [...]