Pork sausage vs Bacon and beef sticks
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Bacon and beef sticks is higher in more vitamins & minerals
Calories (kcal)
Pork sausage 267
Bacon and 517
Protein (g)
Pork sausage 20.9
Bacon and 29.1
Carbs (g)
Pork sausage 0.150
Bacon and 0.800
Fat (g)
Pork sausage 20.3
Bacon and 44.2
Fiber (g)
Pork sausage 0
Bacon and 0
Quick answers
Which has more protein?
Bacon and beef sticks — 29.1g vs 20.9g per 100g.
Which has fewer calories?
Pork sausage, link/patty, reduced fat, cooked, pan-fried — 267 vs 517 kcal per 100g.
Which is more nutrient-dense?
Bacon and beef sticks 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 | Bacon and beef sticks | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 267 kcal | 517 kcal | -48% |
| Macronutrients | |||
| Water | 55.9 g | 21.6 g | +159% |
| Protein | 20.9 g | 29.1 g | -28% |
| Total lipid (fat) | 20.3 g | 44.2 g | -54% |
| Carbohydrate, by difference | 0.150 g | 0.800 g | -81% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 6.03 g | 16.0 g | -62% |
| Fatty acids, total monounsaturated | 8.02 g | 21.9 g | -63% |
| Fatty acids, total trans | 0.091 g | — | |
| Cholesterol | 82.0 mg | 102 mg | -20% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.377 mg | 0.600 mg | -37% |
| Riboflavin (Vitamin B2) | 0.210 mg | 0.285 mg | -26% |
| Niacin (Vitamin B3) | 7.74 mg | 4.87 mg | +59% |
| Pantothenic acid (Vitamin B5) | 0.960 mg | 1.06 mg | -9% |
| Vitamin B-6 — Pyridoxine | 0.282 mg | 0.500 mg | -44% |
| Biotin (Vitamin B7) | 1.00 ug | 2.00 ug | -50% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 70.3 mg | — | |
| Vitamin B-12 — Cobalamin | 1.16 ug | 1.90 ug | -39% |
| Vitamin A, RAE | 28.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 1.22 mg | — | |
| Vitamin D (D2 + D3) | 1.40 ug | — | |
| Minerals | |||
| Calcium, Ca | 19.0 mg | 14.0 mg | +36% |
| Iron, Fe | 1.91 mg | 1.86 mg | +3% |
| Magnesium, Mg | 22.0 mg | 17.0 mg | +29% |
| Phosphorus, P | 185 mg | 142 mg | +30% |
| Potassium, K | 328 mg | 385 mg | -15% |
| Sodium, Na | 698 mg | 1420 mg | -51% |
| Zinc, Zn | 3.14 mg | 3.23 mg | -3% |
| Copper, Cu | 0.088 mg | 0.080 mg | +10% |
| Manganese, Mn | 0.052 mg | 0.038 mg | +37% |
| Selenium, Se | 30.0 ug | 26.1 ug | +15% |
| Other Nutrients | |||
| Energy | 1118 kj | 2165 kj | -48% |
| Ash | 2.72 g | 4.30 g | -37% |
| Total Sugars | 0 g | 0.800 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | 1.00 ug | 2.00 ug | -50% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | 2.00 ug | -50% |
| Betaine | 6.70 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 28.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 93.0 IU | 0 IU | |
| 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) | 0.100 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.030 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.100 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 58.0 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 1.40 ug | — | |
| Vitamin K1 — Phylloquinone | 0 ug | 1.60 ug | -100% |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.002 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.016 g | 0.060 g | -73% |
| SFA 12:0 (Lauric acid) | 0.015 g | 0.040 g | -62% |
| SFA 14:0 (Myristic acid) | 0.213 g | 0.510 g | -58% |
| SFA 15:0 (Pentadecanoic acid) | 0.011 g | — | |
| SFA 16:0 (Palmitic acid) | 3.79 g | 7.60 g | -50% |
| SFA 17:0 (Margaric acid) | 0.053 g | — | |
| SFA 18:0 (Stearic acid) | 1.87 g | 4.00 g | -53% |
| SFA 20:0 (Arachidic acid) | 0.047 g | — | |
| SFA 22:0 (Behenic acid) | 0.008 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.004 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.370 g | 1.69 g | -78% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.364 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.041 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 7.36 g | 15.4 g | -52% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 7.30 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.236 g | 0 g | |
| 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 | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | — | |
| Fatty acids, total polyunsaturated | 4.19 g | 4.30 g | -3% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.63 g | 2.87 g | +26% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 3.58 g | — | |
| PUFA 18:2 CLAs | 0.024 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.112 g | 0.330 g | -66% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.107 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.004 g | — | |
| PUFA 18:3i | 0.001 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.001 g | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.198 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.057 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.022 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.122 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.046 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.022 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0 g | |
| Fatty acids, total trans-monoenoic | 0.068 g | — | |
| TFA 16:1 t | 0.007 g | — | |
| TFA 18:1 t | 0.061 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.022 g | — | |
| Fatty acids, total trans-polyenoic | 0.023 g | — | |
| Tryptophan (EAA) | 0.209 g | 0.210 g | = |
| Threonine (EAA) | 0.694 g | 0.959 g | -28% |
| Isoleucine (EAA, BCAA) | 0.833 g | 0.971 g | -14% |
| Leucine (EAA, BCAA) | 1.54 g | 1.73 g | -11% |
| Lysine (EAA) | 1.40 g | 1.82 g | -23% |
| Methionine (EAA) | 0.481 g | 0.593 g | -19% |
| Cystine (conditionally essential) | 0.267 g | 0.262 g | +2% |
| Phenylalanine (EAA) | 0.748 g | 0.868 g | -14% |
| Tyrosine (conditionally essential) | 0.588 g | 0.710 g | -17% |
| Valine (EAA, BCAA) | 0.989 g | 1.08 g | -9% |
| Arginine (conditionally essential) | 1.30 g | 1.52 g | -14% |
| Histidine (EAA) | 0.605 g | 0.699 g | -13% |
| Alanine | 1.30 g | 1.48 g | -12% |
| Aspartic acid | 1.78 g | 2.07 g | -14% |
| Glutamic acid | 3.19 g | 3.38 g | -6% |
| Glycine (conditionally essential) | 1.43 g | 1.64 g | -13% |
| Proline (conditionally essential) | 1.41 g | 1.19 g | +18% |
| Serine | 0.865 g | 0.942 g | -8% |
| Hydroxyproline | 0.483 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, reduced fat, cooked, pan-fried nutrition facts Bacon and beef sticks nutrition facts Compare other foods →
Dig deeper — biggest differences
Niacin (Vitamin B3) +59% in Pork sausage, link/patty, reduced fat, cooked, pan-fried Sodium, Na -51% in Pork sausage, link/patty, reduced fat, cooked, pan-fried Biotin (Vitamin B7) -50% in Pork sausage, link/patty, reduced fat, cooked, pan-fried Vitamin B-6 — Pyridoxine -44% in Pork sausage, link/patty, reduced fat, cooked, pan-fried
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