Norwegian scientists conducted the research, from which it results, that the sausage contains large amounts of vitamin C., although this ingredient rarely appears among the nutritional values on the product packaging. Most producers use a meat color preservative called E300 to make their sausages, that is simply ascorbic acid, which is a source of vitamin C.. Tests of various products showed, that the vitamin C content of the sausage varies from 11 do 40 milligrams per 100 grams, which means, that the inclusion of sausage in the daily diet increases the consumption of vitamin C by an average of 10%.
