Beef vs Sausage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled is higher in more vitamins & minerals
Calories (kcal)
Beef 219
Sausage 322
Protein (g)
Beef 27.3
Sausage 18.2
Carbs (g)
Beef 0
Sausage 2.15
Fat (g)
Beef 11.4
Sausage 26.2
Fiber (g)
Beef —
Sausage —
Quick answers
Which has more protein?
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled — 27.3g vs 18.2g per 100g.
Which has fewer calories?
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled — 219 vs 322 kcal per 100g.
Which is more nutrient-dense?
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled 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 | 219 kcal | 322 kcal | -32% |
| Macronutrients | |||
| Water | 60.3 g | 50.9 g | +18% |
| Protein | 27.3 g | 18.2 g | +50% |
| Total lipid (fat) | 11.4 g | 26.2 g | -56% |
| Carbohydrate, by difference | 0 g | 2.15 g | -100% |
| Sugars, Total | — | 1.46 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.68 g | 9.15 g | -49% |
| Fatty acids, total monounsaturated | 4.67 g | 11.6 g | -60% |
| Fatty acids, total trans | 0.594 g | 0.100 g | +494% |
| Cholesterol | 80.0 mg | 80.0 mg | = |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.310 mg | |
| Riboflavin (Vitamin B2) | 0.270 mg | 0.242 mg | +12% |
| Niacin (Vitamin B3) | 6.37 mg | 5.73 mg | +11% |
| Pantothenic acid (Vitamin B5) | — | 0.783 mg | |
| Vitamin B-6 — Pyridoxine | 0.753 mg | 0.343 mg | +120% |
| Biotin (Vitamin B7) | — | 0 ug | |
| Choline, total | — | 70.4 mg | |
| Vitamin B-12 — Cobalamin | 1.88 ug | 1.06 ug | +77% |
| Vitamin A, RAE | — | 22.0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.800 mg | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 18.8 ug | |
| Minerals | |||
| Calcium, Ca | 19.0 mg | 12.0 mg | +58% |
| Iron, Fe | 3.53 mg | 1.29 mg | +174% |
| Magnesium, Mg | 20.0 mg | 18.6 mg | +8% |
| Phosphorus, P | 211 mg | 145 mg | +46% |
| Potassium, K | 283 mg | 310 mg | -9% |
| Sodium, Na | 67.0 mg | 766 mg | -91% |
| Zinc, Zn | 4.69 mg | 2.41 mg | +95% |
| Copper, Cu | 0.078 mg | 0.074 mg | +5% |
| Manganese, Mn | 0.003 mg | 0.033 mg | -91% |
| Selenium, Se | 29.7 ug | 20.2 ug | +47% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 212 kcal | 317 kcal | -33% |
| Energy (Atwater Specific Factors) | 219 kcal | 322 kcal | -32% |
| Energy | 918 kj | 1350 kj | -32% |
| Nitrogen | — | 2.91 g | |
| Total fat (NLEA) | 10.5 g | 25.8 g | -59% |
| Ash | 1.02 g | 2.63 g | -61% |
| Sucrose | — | 0 g | |
| Glucose | — | 1.46 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Choline, free | — | 5.90 mg | |
| Choline, from phosphocholine | — | 46.1 mg | |
| Choline, from phosphotidyl choline | — | 0.300 mg | |
| Choline, from glycerophosphocholine | — | 10.5 mg | |
| Choline, from sphingomyelin | — | 7.60 mg | |
| Betaine | — | 3.90 mg | |
| Retinol | — | 22.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.150 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 | |
| Vitamin K1 — Phylloquinone | — | 0 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) | — | 0.002 g | |
| SFA 10:0 (Capric acid) | 0.011 g | 0.016 g | -31% |
| SFA 11:0 (Undecanoic acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0.010 g | 0.017 g | -41% |
| SFA 14:0 (Myristic acid) | 0.304 g | 0.335 g | -9% |
| SFA 15:0 (Pentadecanoic acid) | 0.049 g | 0.012 g | +308% |
| SFA 16:0 (Palmitic acid) | 2.66 g | 5.71 g | -53% |
| SFA 17:0 (Margaric acid) | 0.125 g | 0.069 g | +81% |
| SFA 18:0 (Stearic acid) | 1.52 g | 2.90 g | -48% |
| SFA 20:0 (Arachidic acid) | 0.006 g | 0.065 g | -91% |
| SFA 22:0 (Behenic acid) | — | 0.010 g | |
| SFA 24:0 (Lignoceric acid) | 0.004 g | 0 g | |
| MUFA 14:1 c | 0.066 g | 0.005 g | +1220% |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.347 g | 0.576 g | -40% |
| MUFA 17:1 (Heptadecenoic acid) | 0.089 g | 0.056 g | +59% |
| MUFA 17:1 c | 0.089 g | 0.056 g | +59% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 4.15 g | 10.7 g | -61% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.021 g | — | |
| MUFA 20:1 c | 0.021 g | 0.297 g | -93% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.009 g | |
| MUFA 22:1 n-9 | — | 0.009 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.514 g | 4.96 g | -90% |
| PUFA 18:2 c | 0.407 g | 4.34 g | -91% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.367 g | 4.31 g | -91% |
| PUFA 18:2 CLAs | 0.040 g | 0.029 g | +38% |
| PUFA 18:3 c | 0.021 g | 0.180 g | -88% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.021 g | 0.175 g | -88% |
| 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 | 0.002 g | 0.217 g | -99% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.002 g | 0.217 g | -99% |
| PUFA 20:3 c | 0.018 g | 0.063 g | -71% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.027 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.018 g | 0.036 g | -50% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.051 g | 0.125 g | -59% |
| PUFA 20:4c | 0.051 g | 0.125 g | -59% |
| PUFA 20:5c | 0.002 g | 0.005 g | -60% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | 0.005 g | -60% |
| PUFA 22:2 (Docosadienoic acid) | — | 0.003 g | |
| PUFA 22:5 c | 0.013 g | 0.024 g | -46% |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.046 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.013 g | 0.024 g | -46% |
| PUFA 22:6 c | 0 g | 0.003 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.003 g | -100% |
| Fatty acids, total trans-monoenoic | 0.533 g | 0.079 g | +575% |
| TFA 16:1 t | 0.031 g | 0.007 g | +343% |
| TFA 18:1 t | 0.502 g | 0.073 g | +588% |
| TFA 22:1 t | — | 0 g | |
| Fatty acids, total trans-dienoic | 0.060 g | 0.020 g | +200% |
| TFA 18:2 t not further defined | 0.060 g | 0.020 g | +200% |
| 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, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled nutrition facts Sausage, Italian, pork, mild, cooked, pan-fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Iron, Fe +174% in Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled Vitamin B-6 — Pyridoxine +120% in Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled Zinc, Zn +95% in Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled Sodium, Na -91% in Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled
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