High sodium raises blood pressure dose-dependently (He et al., BMJ 2013). Per 100 g: 494 kcal, 22.5 g protein, 1761 mg sodium. A single bratwurst link is 80–120 g — log the whole thing if you eat it all.
How should I track Pepperoni (cured)?
Pepperoni (cured) is high in zinc. The simplest way to track Pepperoni (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.
