Nadenitsa is a fresh BG pork sausage — 15 g protein, 28 g fat per 100 g. Cooking loss is 20–30% as fat renders (Sobral et al., Compr Rev Food Sci Food Saf 2021). A single link weighs 80–120 g raw. High sodium — 980 mg per 100 g (He et al., BMJ 2013).
How should I track Nadenitsa (cured)?
Nadenitsa (cured) is high in zinc. The simplest way to track Nadenitsa (cured) accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
