Beef vs Sausage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Sausage, pork, chorizo, link or ground, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Beef 155
Sausage 346
Protein (g)
Beef 22.8
Sausage 19.3
Carbs (g)
Beef 0
Sausage 2.63
Fat (g)
Beef 6.39
Sausage 28.1
Fiber (g)
Beef —
Sausage —
Quick answers
Which has more protein?
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw — 22.8g vs 19.3g per 100g.
Which has fewer calories?
Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw — 155 vs 346 kcal per 100g.
Which is more nutrient-dense?
Sausage, pork, chorizo, link or ground, cooked, pan-fried 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 | 155 kcal | 346 kcal | -55% |
| Macronutrients | |||
| Water | 69.9 g | 46.3 g | +51% |
| Protein | 22.8 g | 19.3 g | +18% |
| Total lipid (fat) | 6.39 g | 28.1 g | -77% |
| Carbohydrate, by difference | 0 g | 2.63 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.56 g | 9.45 g | -73% |
| Fatty acids, total monounsaturated | 2.71 g | 11.7 g | -77% |
| Fatty acids, total trans | 0.306 g | 0.115 g | +166% |
| Cholesterol | 58.0 mg | 107 mg | -46% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.053 mg | 0.365 mg | -85% |
| Riboflavin (Vitamin B2) | 0.202 mg | 0.420 mg | -52% |
| Niacin (Vitamin B3) | 6.88 mg | 7.06 mg | -3% |
| Pantothenic acid (Vitamin B5) | 0.360 mg | 1.20 mg | -70% |
| Vitamin B-6 — Pyridoxine | 0.575 mg | 0.554 mg | +4% |
| Biotin (Vitamin B7) | — | 10.0 ug | |
| Choline, total | 56.3 mg | 97.1 mg | -42% |
| Vitamin B-12 — Cobalamin | 1.72 ug | 1.21 ug | +42% |
| Vitamin A, RAE | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.250 mg | 1.50 mg | -83% |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 16.8 ug | |
| Minerals | |||
| Calcium, Ca | 15.0 mg | 37.0 mg | -59% |
| Iron, Fe | 1.90 mg | 2.34 mg | -19% |
| Magnesium, Mg | 11.3 mg | 30.1 mg | -62% |
| Phosphorus, P | 206 mg | 207 mg | = |
| Potassium, K | 282 mg | 435 mg | -35% |
| Sodium, Na | 45.0 mg | 983 mg | -95% |
| Zinc, Zn | 3.76 mg | 2.19 mg | +72% |
| Copper, Cu | 0.043 mg | 0.130 mg | -67% |
| Manganese, Mn | 0.002 mg | 0.188 mg | -99% |
| Selenium, Se | 21.3 ug | 25.9 ug | -18% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 149 kcal | — | |
| Energy (Atwater Specific Factors) | 155 kcal | — | |
| Energy | 648 kj | 1450 kj | -55% |
| Nitrogen | — | 3.09 g | |
| Total fat (NLEA) | 5.93 g | 26.0 g | -77% |
| Ash | 1.01 g | 3.66 g | -72% |
| Choline, free | 0.700 mg | 42.7 mg | -98% |
| Choline, from phosphocholine | 44.0 mg | 40.3 mg | +9% |
| Choline, from phosphotidyl choline | 0.700 mg | 0.400 mg | +75% |
| Choline, from glycerophosphocholine | 5.70 mg | 2.80 mg | +104% |
| Choline, from sphingomyelin | 5.20 mg | 10.9 mg | -52% |
| Betaine | 10.0 mg | 6.10 mg | +64% |
| Retinol | — | 0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.020 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 2.35 mg | -100% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0 ug | — | |
| 25-hydroxycholecalciferol | 0.260 ug | — | |
| Vitamin K1 — Phylloquinone | — | 6.00 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0.006 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0.003 g | |
| SFA 10:0 (Capric acid) | 0.006 g | 0.020 g | -70% |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0.005 g | 0.022 g | -77% |
| SFA 14:0 (Myristic acid) | 0.168 g | 0.346 g | -51% |
| SFA 15:0 (Pentadecanoic acid) | 0.027 g | 0.012 g | +125% |
| SFA 16:0 (Palmitic acid) | 1.50 g | 5.90 g | -75% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.072 g | -4% |
| SFA 18:0 (Stearic acid) | 0.773 g | 3.00 g | -74% |
| SFA 20:0 (Arachidic acid) | 0.004 g | 0.055 g | -93% |
| SFA 22:0 (Behenic acid) | — | 0.011 g | |
| SFA 24:0 (Lignoceric acid) | 0.004 g | 0.002 g | +100% |
| MUFA 14:1 c | 0.040 g | 0.006 g | +567% |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.211 g | 0.569 g | -63% |
| MUFA 17:1 (Heptadecenoic acid) | 0.054 g | 0.062 g | -13% |
| MUFA 17:1 c | 0.054 g | 0.062 g | -13% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.39 g | 10.8 g | -78% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.011 g | — | |
| MUFA 20:1 c | 0.011 g | 0.247 g | -96% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.006 g | |
| MUFA 22:1 n-9 | — | 0.006 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.364 g | 4.74 g | -92% |
| PUFA 18:2 c | 0.281 g | 4.16 g | -93% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.259 g | 4.13 g | -94% |
| PUFA 18:2 CLAs | 0.022 g | 0.029 g | -24% |
| PUFA 18:3 c | 0.009 g | 0.189 g | -95% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.009 g | 0.184 g | -95% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.005 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 c | 0.001 g | 0.182 g | -99% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | 0.182 g | -99% |
| PUFA 20:3 c | 0.013 g | 0.058 g | -78% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.025 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.013 g | 0.034 g | -62% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.048 g | 0.128 g | -63% |
| PUFA 20:4c | 0.048 g | 0.128 g | -63% |
| PUFA 20:5c | 0.003 g | 0.003 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.003 g | = |
| PUFA 22:2 (Docosadienoic acid) | — | 0.001 g | |
| PUFA 22:5 c | 0.008 g | 0.020 g | -60% |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.031 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.008 g | 0.020 g | -60% |
| PUFA 22:6 c | 0 g | 0.005 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.005 g | -100% |
| Fatty acids, total trans-monoenoic | 0.276 g | 0.093 g | +197% |
| TFA 16:1 t | 0.015 g | 0.004 g | +275% |
| TFA 18:1 t | 0.261 g | 0.089 g | +193% |
| TFA 22:1 t | — | 0 g | |
| Fatty acids, total trans-dienoic | 0.030 g | 0.022 g | +36% |
| TFA 18:2 t not further defined | 0.030 g | 0.022 g | +36% |
| Fatty acids, total trans-polyenoic | — | 0 g | |
| TFA 18:3 t | — | 0 g | |
* 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, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw nutrition facts Sausage, pork, chorizo, link or ground, cooked, pan-fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Manganese, Mn -99% in Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw Sodium, Na -95% in Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw Thiamin (Vitamin B1) -85% in Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw Vitamin E (alpha-tocopherol) -83% in Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw
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