Cheese vs Sausage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Calories (kcal)
Cheese 375
Sausage 322
Protein (g)
Cheese 17.5
Sausage 18.2
Carbs (g)
Cheese 6.35
Sausage 2.15
Fat (g)
Cheese 31.1
Sausage 26.2
Fiber (g)
Cheese —
Sausage —
Quick answers
Which has more protein?
Sausage, Italian, pork, mild, cooked, pan-fried — 18.2g vs 17.5g per 100g.
Which has fewer calories?
Sausage, Italian, pork, mild, cooked, pan-fried — 322 vs 375 kcal per 100g.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Cheese | Sausage | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 375 kcal | 322 kcal | +16% |
| Macronutrients | |||
| Water | 39.5 g | 50.9 g | -22% |
| Protein | 17.5 g | 18.2 g | -4% |
| Total lipid (fat) | 31.1 g | 26.2 g | +19% |
| Carbohydrate, by difference | 6.35 g | 2.15 g | +195% |
| Sugars, Total | 3.76 g | 1.46 g | +158% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 17.7 g | 9.15 g | +93% |
| Fatty acids, total monounsaturated | 6.62 g | 11.6 g | -43% |
| Fatty acids, total trans | 1.01 g | 0.100 g | +910% |
| Cholesterol | — | 80.0 mg | |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.310 mg | |
| Riboflavin (Vitamin B2) | — | 0.242 mg | |
| Niacin (Vitamin B3) | — | 5.73 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.783 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.343 mg | |
| Biotin (Vitamin B7) | — | 0 ug | |
| Choline, total | — | 70.4 mg | |
| Vitamin B-12 — Cobalamin | — | 1.06 ug | |
| 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 | 508 mg | 12.0 mg | +4133% |
| Iron, Fe | 0.240 mg | 1.29 mg | -81% |
| Magnesium, Mg | 25.0 mg | 18.6 mg | +34% |
| Phosphorus, P | 380 mg | 145 mg | +162% |
| Potassium, K | 173 mg | 310 mg | -44% |
| Sodium, Na | 1600 mg | 766 mg | +109% |
| Zinc, Zn | 2.45 mg | 2.41 mg | +2% |
| Copper, Cu | 0.042 mg | 0.074 mg | -43% |
| Manganese, Mn | 0.018 mg | 0.033 mg | -45% |
| Selenium, Se | — | 20.2 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 375 kcal | 317 kcal | +18% |
| Energy (Atwater Specific Factors) | 373 kcal | 322 kcal | +16% |
| Energy | 1570 kj | 1350 kj | +16% |
| Nitrogen | 2.74 g | 2.91 g | -6% |
| Total fat (NLEA) | 26.6 g | 25.8 g | +3% |
| Ash | 5.57 g | 2.63 g | +112% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 0.010 g | 1.46 g | -99% |
| Fructose | 0 g | 0 g | = |
| Lactose | 3.62 g | 0 g | |
| Maltose | 0 g | 0 g | = |
| Galactose | 0.120 g | 0 g | |
| Iodine, I | 54.1 ug | — | |
| 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) | 0.656 g | 0.006 g | +10833% |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.526 g | 0 g | |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.327 g | 0.002 g | +16250% |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.759 g | 0.016 g | +4644% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.856 g | 0.017 g | +4935% |
| SFA 14:0 (Myristic acid) | 2.75 g | 0.335 g | +721% |
| SFA 15:0 (Pentadecanoic acid) | 0.295 g | 0.012 g | +2358% |
| SFA 16:0 (Palmitic acid) | 8.30 g | 5.71 g | +45% |
| SFA 17:0 (Margaric acid) | 0.172 g | 0.069 g | +149% |
| SFA 18:0 (Stearic acid) | 3.02 g | 2.90 g | +4% |
| SFA 20:0 (Arachidic acid) | 0.041 g | 0.065 g | -37% |
| SFA 21:0 | 0.004 g | — | |
| SFA 22:0 (Behenic acid) | 0.016 g | 0.010 g | +60% |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.008 g | 0 g | |
| MUFA 12:1 | 0.016 g | — | |
| MUFA 14:1 c | 0.215 g | 0.005 g | +4200% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.367 g | 0.576 g | -36% |
| MUFA 17:1 (Heptadecenoic acid) | 0.052 g | 0.056 g | -7% |
| MUFA 17:1 c | 0.052 g | 0.056 g | -7% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 5.90 g | 10.7 g | -45% |
| MUFA 20:1 c | 0.049 g | 0.297 g | -84% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | 0.009 g | -78% |
| MUFA 22:1 n-9 | 0.002 g | 0.009 g | -78% |
| MUFA 22:1 n-11 | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0 g | |
| Fatty acids, total polyunsaturated | 1.23 g | 4.96 g | -75% |
| PUFA 18:2 c | 1.06 g | 4.34 g | -76% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.936 g | 4.31 g | -78% |
| PUFA 18:2 CLAs | 0.123 g | 0.029 g | +324% |
| PUFA 18:3 c | 0.153 g | 0.180 g | -15% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.143 g | 0.175 g | -18% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.010 g | 0.005 g | +100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.005 g | 0 g | |
| PUFA 20:2 c | 0.006 g | 0.217 g | -97% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.006 g | 0.217 g | -97% |
| PUFA 20:3 c | 0.035 g | 0.063 g | -44% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | 0.027 g | -96% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | 0.036 g | -6% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| PUFA 22:3 | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.042 g | 0.125 g | -66% |
| PUFA 20:4c | 0.042 g | 0.125 g | -66% |
| PUFA 20:5c | 0.009 g | 0.005 g | +80% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.009 g | 0.005 g | +80% |
| PUFA 22:2 (Docosadienoic acid) | 0.002 g | 0.003 g | -33% |
| PUFA 22:5 c | 0.017 g | 0.024 g | -29% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.007 g | 0.046 g | -85% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.017 g | 0.024 g | -29% |
| PUFA 22:6 c | 0.001 g | 0.003 g | -67% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.001 g | 0.003 g | -67% |
| Fatty acids, total trans-monoenoic | 0.832 g | 0.079 g | +953% |
| TFA 14:1 t | 0.047 g | — | |
| TFA 16:1 t | 0.087 g | 0.007 g | +1143% |
| TFA 18:1 t | 0.698 g | 0.073 g | +856% |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.175 g | 0.020 g | +775% |
| TFA 18:2 t not further defined | 0.175 g | 0.020 g | +775% |
| Fatty acids, total trans-polyenoic | 0.003 g | 0 g | |
| TFA 18:3 t | 0.003 g | 0 g | |
| Purines | |||
| Purine, adenine | 2.30 mg | — | |
| Purine, guanine | 3.30 mg | — | |
| Purine, hypoxanthine | 1.30 mg | — | |
| Purine, uric acid | 0.112 mg | — | |
| Purine, xanthine | 0.100 mg | — | |
| Purines, total | 7.00 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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