Restaurant vs Sausage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Sausage, breakfast sausage, beef, pre-cooked, unprepared is higher in more vitamins & minerals
Calories (kcal)
Restaurant 260
Sausage 328
Protein (g)
Restaurant 8.88
Sausage 13.3
Carbs (g)
Restaurant 25.5
Sausage 3.37
Fat (g)
Restaurant 13.6
Sausage 28.7
Fiber (g)
Restaurant 1.00
Sausage —
Quick answers
Which has more protein?
Sausage, breakfast sausage, beef, pre-cooked, unprepared — 13.3g vs 8.88g per 100g.
Which has fewer calories?
Restaurant, Chinese, sweet and sour pork — 260 vs 328 kcal per 100g.
Which is more nutrient-dense?
Sausage, breakfast sausage, beef, pre-cooked, unprepared 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 | Restaurant | Sausage | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 260 kcal | 328 kcal | -21% |
| Macronutrients | |||
| Water | 50.8 g | 51.7 g | -2% |
| Protein | 8.88 g | 13.3 g | -33% |
| Total lipid (fat) | 13.6 g | 28.7 g | -53% |
| Carbohydrate, by difference | 25.5 g | 3.37 g | +657% |
| Fiber, total dietary | 1.00 g | — | |
| Sugars, Total | 10.3 g | 1.00 g | +930% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.68 g | 11.3 g | -76% |
| Fatty acids, total monounsaturated | 3.49 g | 12.7 g | -73% |
| Fatty acids, total trans | 0.087 g | 1.18 g | -93% |
| Cholesterol | 24.0 mg | 61.0 mg | -61% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.30 mg | 19.2 mg | -88% |
| Thiamin (Vitamin B1) | 0.235 mg | 0.054 mg | +335% |
| Riboflavin (Vitamin B2) | 0.103 mg | 0.132 mg | -22% |
| Niacin (Vitamin B3) | 2.11 mg | 2.43 mg | -13% |
| Pantothenic acid (Vitamin B5) | 0.443 mg | 0.322 mg | +38% |
| Vitamin B-6 — Pyridoxine | 0.170 mg | 0.150 mg | +13% |
| Choline, total | 32.4 mg | 38.3 mg | -15% |
| Vitamin B-12 — Cobalamin | 0.190 ug | 1.13 ug | -83% |
| Vitamin A, RAE | 29.0 ug | 18.0 ug | +61% |
| Carotene, beta | 259 ug | — | |
| Carotene, alpha | 139 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.890 mg | 0.330 mg | +170% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 2.00 ug | — | |
| Minerals | |||
| Calcium, Ca | 46.0 mg | 35.0 mg | +31% |
| Iron, Fe | 3.07 mg | 1.55 mg | +98% |
| Magnesium, Mg | 13.0 mg | 19.7 mg | -34% |
| Phosphorus, P | 133 mg | 124 mg | +7% |
| Potassium, K | 152 mg | 263 mg | -42% |
| Sodium, Na | 304 mg | 866 mg | -65% |
| Zinc, Zn | 1.07 mg | 2.14 mg | -50% |
| Copper, Cu | 0.060 mg | 0.075 mg | -20% |
| Manganese, Mn | 0.173 mg | 0.174 mg | -1% |
| Selenium, Se | 9.70 ug | 11.6 ug | -16% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 260 kcal | 341 kcal | -24% |
| Energy (Atwater Specific Factors) | — | 346 kcal | |
| Energy | 1090 kj | 1370 kj | -20% |
| Nitrogen | 1.42 g | 2.13 g | -33% |
| Total fat (NLEA) | 13.3 g | 27.1 g | -51% |
| Ash | 1.25 g | 2.97 g | -58% |
| Carbohydrate, by summation | 23.0 g | — | |
| Sucrose | 4.47 g | 0 g | |
| Glucose | 3.01 g | 1.00 g | +201% |
| Fructose | 2.85 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Starch | 11.7 g | — | |
| Choline, free | 3.50 mg | 2.30 mg | +52% |
| Choline, from phosphocholine | 0.800 mg | 27.7 mg | -97% |
| Choline, from phosphotidyl choline | 16.2 mg | 0.400 mg | +3950% |
| Choline, from glycerophosphocholine | 7.30 mg | 1.90 mg | +284% |
| Choline, from sphingomyelin | 4.60 mg | 6.00 mg | -23% |
| Betaine | 7.40 mg | 7.30 mg | +1% |
| Retinol | 2.00 ug | 18.0 ug | -89% |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Beta-cryptoxanthin (Provitamin A) | 199 ug | — | |
| Lycopene | 22.0 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.060 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 3.27 mg | 0.140 mg | +2236% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 1.28 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.010 mg | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 27.8 ug | — | |
| SFA 4:0 (Butyric acid) | 0.003 g | 0.004 g | -25% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.005 g | 0.002 g | +150% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.003 g | 0.018 g | -83% |
| SFA 14:0 (Myristic acid) | 0.042 g | 0.784 g | -95% |
| SFA 15:0 (Pentadecanoic acid) | 0.004 g | 0.105 g | -96% |
| SFA 16:0 (Palmitic acid) | 1.79 g | 6.66 g | -73% |
| SFA 17:0 (Margaric acid) | 0.018 g | 0.256 g | -93% |
| SFA 18:0 (Stearic acid) | 0.719 g | 3.47 g | -79% |
| SFA 20:0 (Arachidic acid) | 0.039 g | 0.027 g | +44% |
| SFA 22:0 (Behenic acid) | 0.035 g | 0.004 g | +775% |
| SFA 24:0 (Lignoceric acid) | 0.012 g | 0.003 g | +300% |
| MUFA 14:1 c | 0.002 g | 0.253 g | -99% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.074 g | 1.10 g | -93% |
| MUFA 17:1 (Heptadecenoic acid) | 0.015 g | 0.202 g | -93% |
| MUFA 17:1 c | 0.015 g | 0.202 g | -93% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.32 g | 11.0 g | -70% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.072 g | — | |
| MUFA 20:1 c | 0.072 g | 0.112 g | -36% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.004 g | 0.016 g | -75% |
| MUFA 22:1 n-9 | — | 0.016 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.003 g | 0.002 g | +50% |
| Fatty acids, total polyunsaturated | 7.05 g | 1.91 g | +269% |
| PUFA 18:2 c | 6.21 g | 1.70 g | +265% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 6.20 g | 1.57 g | +295% |
| PUFA 18:2 CLAs | 0.014 g | 0.128 g | -89% |
| PUFA 18:3 c | 0.786 g | 0.094 g | +736% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.785 g | 0.092 g | +753% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | 0.002 g | -50% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 c | 0.013 g | 0.033 g | -61% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.013 g | 0.033 g | -61% |
| PUFA 20:3 c | 0.006 g | 0.031 g | -81% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | 0.004 g | -50% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.004 g | 0.028 g | -86% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.025 g | 0.046 g | -46% |
| PUFA 20:4c | 0.025 g | 0.046 g | -46% |
| PUFA 20:5c | 0.004 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.004 g | 0 g | |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0 g | = |
| PUFA 22:5 c | 0.003 g | 0.009 g | -67% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.005 g | 0.015 g | -67% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.003 g | 0.009 g | -67% |
| PUFA 22:6 c | 0.002 g | 0.002 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0.002 g | = |
| Fatty acids, total trans-monoenoic | 0.034 g | 1.08 g | -97% |
| TFA 16:1 t | 0.001 g | 0.062 g | -98% |
| TFA 18:1 t | 0.030 g | 1.02 g | -97% |
| TFA 22:1 t | 0.003 g | 0 g | |
| Fatty acids, total trans-dienoic | 0.052 g | 0.093 g | -44% |
| TFA 18:2 t not further defined | 0.052 g | 0.093 g | -44% |
| Fatty acids, total trans-polyenoic | — | 0.002 g | |
| TFA 18:3 t | — | 0.002 g | |
| Tryptophan (EAA) | 0.102 g | 0.120 g | -15% |
| Threonine (EAA) | 0.373 g | 0.500 g | -25% |
| Isoleucine (EAA, BCAA) | 0.377 g | 0.460 g | -18% |
| Leucine (EAA, BCAA) | 0.707 g | 0.930 g | -24% |
| Lysine (EAA) | 0.663 g | 0.950 g | -30% |
| Methionine (EAA) | 0.207 g | 0.260 g | -20% |
| Cystine (conditionally essential) | 0.110 g | — | |
| Phenylalanine (EAA) | 0.343 g | 0.600 g | -43% |
| Tyrosine (conditionally essential) | 0.253 g | 0.390 g | -35% |
| Valine (EAA, BCAA) | 0.410 g | 0.530 g | -23% |
| Arginine (conditionally essential) | 0.540 g | 0.830 g | -35% |
| Histidine (EAA) | 0.287 g | 0.350 g | -18% |
| Alanine | 0.473 g | 0.770 g | -39% |
| Aspartic acid | 0.767 g | 1.19 g | -36% |
| Glutamic acid | 1.87 g | 1.89 g | -1% |
| Glycine (conditionally essential) | 0.400 g | 0.940 g | -57% |
| Proline (conditionally essential) | 0.447 g | 0.840 g | -47% |
| Serine | 0.380 g | 0.550 g | -31% |
| Hydroxyproline | — | 0.290 g | |
| Cysteine | — | 0.170 g | |
| Choline | |||
| Choline from glycerophoshocholine | — | 1.90 mg | |
| Choline from phosphatidylcholine | — | 31.0 mg | |
| Choline from phosphocholine | — | 1.00 mg | |
| Choline from sphingomyelin | — | 6.00 mg | |
| Free Choline | — | 3.30 mg | |
| Total Choline | — | 43.0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Restaurant, Chinese, sweet and sour pork nutrition facts Sausage, breakfast sausage, beef, pre-cooked, unprepared nutrition facts Compare other foods →
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