Pork sausage vs Lamb
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Lamb, New Zealand, imported, testes, cooked, soaked and fried is higher in more vitamins & minerals
Calories (kcal)
Pork sausage 392
Lamb 125
Protein (g)
Pork sausage 13.5
Lamb 21.0
Carbs (g)
Pork sausage 0.690
Lamb 0
Fat (g)
Pork sausage 37.3
Lamb 4.56
Fiber (g)
Pork sausage 0
Lamb 0
Quick answers
Which has more protein?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 21.0g vs 13.5g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 125 vs 392 kcal per 100g.
Which is more nutrient-dense?
Lamb, New Zealand, imported, testes, cooked, soaked and 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 | Pork sausage | Lamb | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 392 kcal | 125 kcal | +214% |
| Macronutrients | |||
| Water | 46.0 g | 74.0 g | -38% |
| Protein | 13.5 g | 21.0 g | -36% |
| Total lipid (fat) | 37.3 g | 4.56 g | +717% |
| Carbohydrate, by difference | 0.690 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.1 g | 1.46 g | +730% |
| Fatty acids, total monounsaturated | 14.7 g | 0.731 g | +1916% |
| Fatty acids, total trans | 0.184 g | 0.039 g | +372% |
| Cholesterol | 74.0 mg | 523 mg | -86% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.241 mg | 0.312 mg | -23% |
| Riboflavin (Vitamin B2) | 0.178 mg | 0.313 mg | -43% |
| Niacin (Vitamin B3) | 3.98 mg | 2.22 mg | +79% |
| Pantothenic acid (Vitamin B5) | 0.570 mg | 0.768 mg | -26% |
| Vitamin B-6 — Pyridoxine | 0.143 mg | 0.038 mg | +276% |
| Biotin (Vitamin B7) | 0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 45.2 mg | — | |
| Vitamin B-12 — Cobalamin | 0.760 ug | 8.88 ug | -91% |
| Vitamin A, RAE | 21.0 ug | 22.0 ug | -5% |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.680 mg | 0.850 mg | -20% |
| Vitamin D (D2 + D3) | 1.20 ug | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 18.7 ug | — | |
| Minerals | |||
| Calcium, Ca | 16.0 mg | 8.00 mg | +100% |
| Iron, Fe | 0.920 mg | 1.69 mg | -46% |
| Magnesium, Mg | 13.0 mg | 16.0 mg | -19% |
| Phosphorus, P | 164 mg | 302 mg | -46% |
| Potassium, K | 211 mg | 265 mg | -20% |
| Sodium, Na | 810 mg | 118 mg | +586% |
| Zinc, Zn | 1.45 mg | 2.12 mg | -32% |
| Copper, Cu | 0.069 mg | 0.127 mg | -46% |
| Manganese, Mn | 0.053 mg | 0.044 mg | +20% |
| Selenium, Se | 20.3 ug | 53.0 ug | -62% |
| Other Nutrients | |||
| Energy | 1640 kj | 524 kj | +213% |
| Ash | 2.63 g | 1.50 g | +75% |
| Total Sugars | 0.530 g | 0 g | |
| Sucrose | 0.270 g | — | |
| Glucose | 0.260 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 0 ug | — | |
| Betaine | 4.30 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 21.0 ug | 22.0 ug | -5% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 69.0 IU | 72.0 IU | -4% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.160 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.020 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.930 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 48.0 IU | 1.00 IU | +4700% |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 1.20 ug | 0 ug | |
| Vitamin K1 — Phylloquinone | 3.70 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.004 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.035 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.002 g | +1400% |
| SFA 14:0 (Myristic acid) | 0.451 g | 0.034 g | +1226% |
| SFA 15:0 (Pentadecanoic acid) | 0.022 g | — | |
| SFA 16:0 (Palmitic acid) | 7.59 g | 1.07 g | +613% |
| SFA 17:0 (Margaric acid) | 0.119 g | 0.023 g | +417% |
| SFA 18:0 (Stearic acid) | 3.79 g | 0.294 g | +1190% |
| SFA 20:0 (Arachidic acid) | 0.068 g | 0.006 g | +1033% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.023 g | -57% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.015 g | -87% |
| MUFA 14:1 (Myristoleic acid) | 0.009 g | 0.002 g | +350% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.712 g | 0.033 g | +2058% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.701 g | 0.022 g | +3086% |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 13.6 g | 0.672 g | +1926% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 13.5 g | 0.643 g | +1997% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.302 g | 0.010 g | +2920% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.005 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.005 g | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0.015 g | -93% |
| Fatty acids, total polyunsaturated | 6.92 g | 1.02 g | +577% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 6.11 g | 0.069 g | +8754% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 6.01 g | 0.059 g | +10095% |
| PUFA 18:2 CLAs | 0.052 g | 0.010 g | +420% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.255 g | 0.010 g | +2450% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.247 g | 0.010 g | +2370% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.006 g | 0 g | |
| PUFA 18:3i | 0.001 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.259 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.081 g | 0.108 g | -25% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.038 g | 0.006 g | +533% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.043 g | 0.102 g | -58% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.127 g | 0.206 g | -38% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.206 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.037 g | -92% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.042 g | -43% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.007 g | 0.550 g | -99% |
| Fatty acids, total trans-monoenoic | 0.141 g | 0.039 g | +262% |
| TFA 16:1 t | 0.010 g | 0.011 g | -9% |
| TFA 18:1 t | 0.130 g | 0.029 g | +348% |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.043 g | — | |
| TFA 18:2 t,t | — | 0 g | |
| Fatty acids, total trans-polyenoic | 0.044 g | 0 g | |
| Tryptophan (EAA) | 0.131 g | 0.232 g | -44% |
| Threonine (EAA) | 0.483 g | 1.00 g | -52% |
| Isoleucine (EAA, BCAA) | 0.524 g | 0.941 g | -44% |
| Leucine (EAA, BCAA) | 1.00 g | 1.62 g | -38% |
| Lysine (EAA) | 0.942 g | 1.84 g | -49% |
| Methionine (EAA) | 0.319 g | 0.686 g | -53% |
| Cystine (conditionally essential) | 0.175 g | 0.275 g | -36% |
| Phenylalanine (EAA) | 0.484 g | 0.828 g | -42% |
| Tyrosine (conditionally essential) | 0.391 g | 0.728 g | -46% |
| Valine (EAA, BCAA) | 0.610 g | 1.07 g | -43% |
| Arginine (conditionally essential) | 0.848 g | 1.41 g | -40% |
| Histidine (EAA) | 0.405 g | 0.445 g | -9% |
| Alanine | 0.824 g | 1.04 g | -21% |
| Aspartic acid | 1.17 g | — | |
| Glutamic acid | 2.02 g | 2.94 g | -31% |
| Glycine (conditionally essential) | 0.891 g | 0.899 g | -1% |
| Proline (conditionally essential) | 0.882 g | 0.674 g | +31% |
| Serine | 0.563 g | 0.716 g | -21% |
| Hydroxyproline | 0.276 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pork sausage, link/patty, fully cooked, unheated nutrition facts Lamb, New Zealand, imported, testes, cooked, soaked and fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +586% in Pork sausage, link/patty, fully cooked, unheated Vitamin B-6 — Pyridoxine +276% in Pork sausage, link/patty, fully cooked, unheated Calcium, Ca +100% in Pork sausage, link/patty, fully cooked, unheated Vitamin B-12 — Cobalamin -91% in Pork sausage, link/patty, fully cooked, unheated
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.