Beef vs Sausage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted is higher in more vitamins & minerals
Calories (kcal)
Beef 176
Sausage 328
Protein (g)
Beef 27.7
Sausage 13.3
Carbs (g)
Beef 0
Sausage 3.37
Fat (g)
Beef 6.36
Sausage 28.7
Fiber (g)
Beef —
Sausage —
Quick answers
Which has more protein?
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted — 27.7g vs 13.3g per 100g.
Which has fewer calories?
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted — 176 vs 328 kcal per 100g.
Which is more nutrient-dense?
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Beef | Sausage | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 176 kcal | 328 kcal | -46% |
| Macronutrients | |||
| Water | 65.7 g | 51.7 g | +27% |
| Protein | 27.7 g | 13.3 g | +108% |
| Total lipid (fat) | 6.36 g | 28.7 g | -78% |
| Carbohydrate, by difference | 0 g | 3.37 g | -100% |
| Sugars, Total | — | 1.00 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.47 g | 11.3 g | -78% |
| Fatty acids, total monounsaturated | 2.26 g | 12.7 g | -82% |
| Fatty acids, total trans | 0.359 g | 1.18 g | -70% |
| Cholesterol | 85.0 mg | 61.0 mg | +39% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 19.2 mg | |
| Thiamin (Vitamin B1) | — | 0.054 mg | |
| Riboflavin (Vitamin B2) | 0.400 mg | 0.132 mg | +203% |
| Niacin (Vitamin B3) | 5.76 mg | 2.43 mg | +137% |
| Pantothenic acid (Vitamin B5) | — | 0.322 mg | |
| Vitamin B-6 — Pyridoxine | 0.670 mg | 0.150 mg | +347% |
| Choline, total | — | 38.3 mg | |
| Vitamin B-12 — Cobalamin | 4.21 ug | 1.13 ug | +273% |
| Vitamin A, RAE | — | 18.0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.330 mg | |
| Minerals | |||
| Calcium, Ca | 13.0 mg | 35.0 mg | -63% |
| Iron, Fe | 3.04 mg | 1.55 mg | +96% |
| Magnesium, Mg | 13.7 mg | 19.7 mg | -30% |
| Phosphorus, P | 259 mg | 124 mg | +109% |
| Potassium, K | 352 mg | 263 mg | +34% |
| Sodium, Na | 54.0 mg | 866 mg | -94% |
| Zinc, Zn | 3.70 mg | 2.14 mg | +73% |
| Copper, Cu | 0.097 mg | 0.075 mg | +29% |
| Manganese, Mn | 0.008 mg | 0.174 mg | -95% |
| Selenium, Se | 25.4 ug | 11.6 ug | +119% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 168 kcal | 341 kcal | -51% |
| Energy (Atwater Specific Factors) | 176 kcal | 346 kcal | -49% |
| Energy | 735 kj | 1370 kj | -46% |
| Nitrogen | — | 2.13 g | |
| Total fat (NLEA) | 5.56 g | 27.1 g | -79% |
| Ash | 1.22 g | 2.97 g | -59% |
| Sucrose | — | 0 g | |
| Glucose | — | 1.00 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Choline, free | — | 2.30 mg | |
| Choline, from phosphocholine | — | 27.7 mg | |
| Choline, from phosphotidyl choline | — | 0.400 mg | |
| Choline, from glycerophosphocholine | — | 1.90 mg | |
| Choline, from sphingomyelin | — | 6.00 mg | |
| Betaine | — | 7.30 mg | |
| Retinol | — | 18.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.140 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| SFA 4:0 (Butyric acid) | — | 0.004 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.005 g | 0.002 g | +150% |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0.006 g | 0.018 g | -67% |
| SFA 14:0 (Myristic acid) | 0.153 g | 0.784 g | -80% |
| SFA 15:0 (Pentadecanoic acid) | 0.030 g | 0.105 g | -71% |
| SFA 16:0 (Palmitic acid) | 1.34 g | 6.66 g | -80% |
| SFA 17:0 (Margaric acid) | 0.073 g | 0.256 g | -71% |
| SFA 18:0 (Stearic acid) | 0.850 g | 3.47 g | -76% |
| SFA 20:0 (Arachidic acid) | 0.005 g | 0.027 g | -81% |
| SFA 22:0 (Behenic acid) | — | 0.004 g | |
| SFA 24:0 (Lignoceric acid) | 0.006 g | 0.003 g | +100% |
| MUFA 14:1 c | 0.031 g | 0.253 g | -88% |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.141 g | 1.10 g | -87% |
| MUFA 17:1 (Heptadecenoic acid) | 0.047 g | 0.202 g | -77% |
| MUFA 17:1 c | 0.047 g | 0.202 g | -77% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.03 g | 11.0 g | -82% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.012 g | — | |
| MUFA 20:1 c | 0.012 g | 0.112 g | -89% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.016 g | |
| MUFA 22:1 n-9 | — | 0.016 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0.002 g | |
| Fatty acids, total polyunsaturated | 0.472 g | 1.91 g | -75% |
| PUFA 18:2 c | 0.362 g | 1.70 g | -79% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.329 g | 1.57 g | -79% |
| PUFA 18:2 CLAs | 0.033 g | 0.128 g | -74% |
| PUFA 18:3 c | 0.012 g | 0.094 g | -87% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.012 g | 0.092 g | -87% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.002 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0.001 g | |
| PUFA 20:2 c | 0.002 g | 0.033 g | -94% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.002 g | 0.033 g | -94% |
| PUFA 20:3 c | 0.016 g | 0.031 g | -48% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.004 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.016 g | 0.028 g | -43% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.064 g | 0.046 g | +39% |
| PUFA 20:4c | 0.064 g | 0.046 g | +39% |
| PUFA 20:5c | 0.002 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | 0 g | |
| PUFA 22:2 (Docosadienoic acid) | — | 0 g | |
| PUFA 22:5 c | 0.011 g | 0.009 g | +22% |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.015 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.011 g | 0.009 g | +22% |
| PUFA 22:6 c | 0.002 g | 0.002 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0.002 g | = |
| Fatty acids, total trans-monoenoic | 0.326 g | 1.08 g | -70% |
| TFA 16:1 t | 0.022 g | 0.062 g | -65% |
| TFA 18:1 t | 0.303 g | 1.02 g | -70% |
| TFA 22:1 t | — | 0 g | |
| Fatty acids, total trans-dienoic | 0.034 g | 0.093 g | -63% |
| TFA 18:2 t not further defined | 0.034 g | 0.093 g | -63% |
| Fatty acids, total trans-polyenoic | — | 0.002 g | |
| TFA 18:3 t | — | 0.002 g | |
| Tryptophan (EAA) | — | 0.120 g | |
| Threonine (EAA) | — | 0.500 g | |
| Isoleucine (EAA, BCAA) | — | 0.460 g | |
| Leucine (EAA, BCAA) | — | 0.930 g | |
| Lysine (EAA) | — | 0.950 g | |
| Methionine (EAA) | — | 0.260 g | |
| Phenylalanine (EAA) | — | 0.600 g | |
| Tyrosine (conditionally essential) | — | 0.390 g | |
| Valine (EAA, BCAA) | — | 0.530 g | |
| Arginine (conditionally essential) | — | 0.830 g | |
| Histidine (EAA) | — | 0.350 g | |
| Alanine | — | 0.770 g | |
| Aspartic acid | — | 1.19 g | |
| Glutamic acid | — | 1.89 g | |
| Glycine (conditionally essential) | — | 0.940 g | |
| Proline (conditionally essential) | — | 0.840 g | |
| Serine | — | 0.550 g | |
| Hydroxyproline | — | 0.290 g | |
| Cysteine | — | 0.170 g | |
| Choline | |||
| Choline from glycerophoshocholine | — | 1.90 mg | |
| Choline from phosphatidylcholine | — | 31.0 mg | |
| Choline from phosphocholine | — | 1.00 mg | |
| Choline from sphingomyelin | — | 6.00 mg | |
| Free Choline | — | 3.30 mg | |
| Total Choline | — | 43.0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted nutrition facts Sausage, breakfast sausage, beef, pre-cooked, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +347% in Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted Vitamin B-12 — Cobalamin +273% in Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted Riboflavin (Vitamin B2) +203% in Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted Niacin (Vitamin B3) +137% in Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.