Pork sausage vs Lamb
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork sausage, link/patty, reduced fat, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Pork sausage 267
Lamb 125
Protein (g)
Pork sausage 20.9
Lamb 21.0
Carbs (g)
Pork sausage 0.150
Lamb 0
Fat (g)
Pork sausage 20.3
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 20.9g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 125 vs 267 kcal per 100g.
Which is more nutrient-dense?
Pork sausage, link/patty, reduced fat, 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 | Pork sausage | Lamb | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 267 kcal | 125 kcal | +114% |
| Macronutrients | |||
| Water | 55.9 g | 74.0 g | -24% |
| Protein | 20.9 g | 21.0 g | = |
| Total lipid (fat) | 20.3 g | 4.56 g | +346% |
| Carbohydrate, by difference | 0.150 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 6.03 g | 1.46 g | +313% |
| Fatty acids, total monounsaturated | 8.02 g | 0.731 g | +997% |
| Fatty acids, total trans | 0.091 g | 0.039 g | +133% |
| Cholesterol | 82.0 mg | 523 mg | -84% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.377 mg | 0.312 mg | +21% |
| Riboflavin (Vitamin B2) | 0.210 mg | 0.313 mg | -33% |
| Niacin (Vitamin B3) | 7.74 mg | 2.22 mg | +248% |
| Pantothenic acid (Vitamin B5) | 0.960 mg | 0.768 mg | +25% |
| Vitamin B-6 — Pyridoxine | 0.282 mg | 0.038 mg | +642% |
| Biotin (Vitamin B7) | 1.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 70.3 mg | — | |
| Vitamin B-12 — Cobalamin | 1.16 ug | 8.88 ug | -87% |
| Vitamin A, RAE | 28.0 ug | 22.0 ug | +27% |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 1.22 mg | 0.850 mg | +44% |
| Vitamin D (D2 + D3) | 1.40 ug | 0 ug | |
| Minerals | |||
| Calcium, Ca | 19.0 mg | 8.00 mg | +138% |
| Iron, Fe | 1.91 mg | 1.69 mg | +13% |
| Magnesium, Mg | 22.0 mg | 16.0 mg | +38% |
| Phosphorus, P | 185 mg | 302 mg | -39% |
| Potassium, K | 328 mg | 265 mg | +24% |
| Sodium, Na | 698 mg | 118 mg | +492% |
| Zinc, Zn | 3.14 mg | 2.12 mg | +48% |
| Copper, Cu | 0.088 mg | 0.127 mg | -31% |
| Manganese, Mn | 0.052 mg | 0.044 mg | +18% |
| Selenium, Se | 30.0 ug | 53.0 ug | -43% |
| Other Nutrients | |||
| Energy | 1118 kj | 524 kj | +113% |
| Ash | 2.72 g | 1.50 g | +81% |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 1.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | — | |
| Betaine | 6.70 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 28.0 ug | 22.0 ug | +27% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 93.0 IU | 72.0 IU | +29% |
| 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 | 1.00 IU | +5700% |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 1.40 ug | 0 ug | |
| Vitamin K1 — Phylloquinone | 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) | 0.002 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.016 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.015 g | 0.002 g | +650% |
| SFA 14:0 (Myristic acid) | 0.213 g | 0.034 g | +526% |
| SFA 15:0 (Pentadecanoic acid) | 0.011 g | — | |
| SFA 16:0 (Palmitic acid) | 3.79 g | 1.07 g | +256% |
| SFA 17:0 (Margaric acid) | 0.053 g | 0.023 g | +130% |
| SFA 18:0 (Stearic acid) | 1.87 g | 0.294 g | +537% |
| SFA 20:0 (Arachidic acid) | 0.047 g | 0.006 g | +683% |
| SFA 22:0 (Behenic acid) | 0.008 g | 0.023 g | -65% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.015 g | -87% |
| MUFA 14:1 (Myristoleic acid) | 0.004 g | 0.002 g | +100% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.370 g | 0.033 g | +1021% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.364 g | 0.022 g | +1555% |
| MUFA 17:1 (Heptadecenoic acid) | 0.041 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 7.36 g | 0.672 g | +996% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 7.30 g | 0.643 g | +1036% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.236 g | 0.010 g | +2260% |
| 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 | 4.19 g | 1.02 g | +310% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.63 g | 0.069 g | +5158% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 3.58 g | 0.059 g | +5971% |
| PUFA 18:2 CLAs | 0.024 g | 0.010 g | +140% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.112 g | 0.010 g | +1020% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.107 g | 0.010 g | +970% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.004 g | 0 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 | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.057 g | 0.108 g | -47% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.022 g | 0.006 g | +267% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | 0.102 g | -67% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.122 g | 0.206 g | -41% |
| 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) | 0.046 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.022 g | 0.042 g | -48% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0.550 g | -100% |
| Fatty acids, total trans-monoenoic | 0.068 g | 0.039 g | +74% |
| TFA 16:1 t | 0.007 g | 0.011 g | -36% |
| TFA 18:1 t | 0.061 g | 0.029 g | +110% |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.022 g | — | |
| TFA 18:2 t,t | — | 0 g | |
| Fatty acids, total trans-polyenoic | 0.023 g | 0 g | |
| Tryptophan (EAA) | 0.209 g | 0.232 g | -10% |
| Threonine (EAA) | 0.694 g | 1.00 g | -31% |
| Isoleucine (EAA, BCAA) | 0.833 g | 0.941 g | -11% |
| Leucine (EAA, BCAA) | 1.54 g | 1.62 g | -5% |
| Lysine (EAA) | 1.40 g | 1.84 g | -24% |
| Methionine (EAA) | 0.481 g | 0.686 g | -30% |
| Cystine (conditionally essential) | 0.267 g | 0.275 g | -3% |
| Phenylalanine (EAA) | 0.748 g | 0.828 g | -10% |
| Tyrosine (conditionally essential) | 0.588 g | 0.728 g | -19% |
| Valine (EAA, BCAA) | 0.989 g | 1.07 g | -8% |
| Arginine (conditionally essential) | 1.30 g | 1.41 g | -8% |
| Histidine (EAA) | 0.605 g | 0.445 g | +36% |
| Alanine | 1.30 g | 1.04 g | +24% |
| Aspartic acid | 1.78 g | — | |
| Glutamic acid | 3.19 g | 2.94 g | +9% |
| Glycine (conditionally essential) | 1.43 g | 0.899 g | +59% |
| Proline (conditionally essential) | 1.41 g | 0.674 g | +109% |
| Serine | 0.865 g | 0.716 g | +21% |
| 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 Lamb, New Zealand, imported, testes, cooked, soaked and fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +642% in Pork sausage, link/patty, reduced fat, cooked, pan-fried Sodium, Na +492% in Pork sausage, link/patty, reduced fat, cooked, pan-fried Niacin (Vitamin B3) +248% in Pork sausage, link/patty, reduced fat, cooked, pan-fried Calcium, Ca +138% in Pork sausage, link/patty, reduced fat, cooked, pan-fried
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