Restaurant vs Sausage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Sausage, pork, chorizo, link or ground, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Restaurant 260
Sausage 346
Protein (g)
Restaurant 8.88
Sausage 19.3
Carbs (g)
Restaurant 25.5
Sausage 2.63
Fat (g)
Restaurant 13.6
Sausage 28.1
Fiber (g)
Restaurant 1.00
Sausage —
Quick answers
Which has more protein?
Sausage, pork, chorizo, link or ground, cooked, pan-fried — 19.3g vs 8.88g per 100g.
Which has fewer calories?
Restaurant, Chinese, sweet and sour pork — 260 vs 346 kcal per 100g.
Which is more nutrient-dense?
Sausage, pork, chorizo, link or ground, 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 | Restaurant | Sausage | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 260 kcal | 346 kcal | -25% |
| Macronutrients | |||
| Water | 50.8 g | 46.3 g | +10% |
| Protein | 8.88 g | 19.3 g | -54% |
| Total lipid (fat) | 13.6 g | 28.1 g | -52% |
| Carbohydrate, by difference | 25.5 g | 2.63 g | +870% |
| Fiber, total dietary | 1.00 g | — | |
| Sugars, Total | 10.3 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.68 g | 9.45 g | -72% |
| Fatty acids, total monounsaturated | 3.49 g | 11.7 g | -70% |
| Fatty acids, total trans | 0.087 g | 0.115 g | -24% |
| Cholesterol | 24.0 mg | 107 mg | -78% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.30 mg | — | |
| Thiamin (Vitamin B1) | 0.235 mg | 0.365 mg | -36% |
| Riboflavin (Vitamin B2) | 0.103 mg | 0.420 mg | -75% |
| Niacin (Vitamin B3) | 2.11 mg | 7.06 mg | -70% |
| Pantothenic acid (Vitamin B5) | 0.443 mg | 1.20 mg | -63% |
| Vitamin B-6 — Pyridoxine | 0.170 mg | 0.554 mg | -69% |
| Biotin (Vitamin B7) | — | 10.0 ug | |
| Choline, total | 32.4 mg | 97.1 mg | -67% |
| Vitamin B-12 — Cobalamin | 0.190 ug | 1.21 ug | -84% |
| Vitamin A, RAE | 29.0 ug | 0 ug | |
| Carotene, beta | 259 ug | — | |
| Carotene, alpha | 139 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.890 mg | 1.50 mg | -41% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 2.00 ug | 16.8 ug | -88% |
| Minerals | |||
| Calcium, Ca | 46.0 mg | 37.0 mg | +24% |
| Iron, Fe | 3.07 mg | 2.34 mg | +31% |
| Magnesium, Mg | 13.0 mg | 30.1 mg | -57% |
| Phosphorus, P | 133 mg | 207 mg | -36% |
| Potassium, K | 152 mg | 435 mg | -65% |
| Sodium, Na | 304 mg | 983 mg | -69% |
| Zinc, Zn | 1.07 mg | 2.19 mg | -51% |
| Copper, Cu | 0.060 mg | 0.130 mg | -54% |
| Manganese, Mn | 0.173 mg | 0.188 mg | -8% |
| Selenium, Se | 9.70 ug | 25.9 ug | -63% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 260 kcal | — | |
| Energy | 1090 kj | 1450 kj | -25% |
| Nitrogen | 1.42 g | 3.09 g | -54% |
| Total fat (NLEA) | 13.3 g | 26.0 g | -49% |
| Ash | 1.25 g | 3.66 g | -66% |
| Carbohydrate, by summation | 23.0 g | — | |
| Sucrose | 4.47 g | — | |
| Glucose | 3.01 g | — | |
| Fructose | 2.85 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 11.7 g | — | |
| Choline, free | 3.50 mg | 42.7 mg | -92% |
| Choline, from phosphocholine | 0.800 mg | 40.3 mg | -98% |
| Choline, from phosphotidyl choline | 16.2 mg | 0.400 mg | +3950% |
| Choline, from glycerophosphocholine | 7.30 mg | 2.80 mg | +161% |
| Choline, from sphingomyelin | 4.60 mg | 10.9 mg | -58% |
| Betaine | 7.40 mg | 6.10 mg | +21% |
| Retinol | 2.00 ug | 0 ug | |
| 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 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 1.28 mg | 2.35 mg | -46% |
| 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 | 6.00 ug | +363% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.003 g | 0.006 g | -50% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0.003 g | +100% |
| SFA 10:0 (Capric acid) | 0.005 g | 0.020 g | -75% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.003 g | 0.022 g | -86% |
| SFA 14:0 (Myristic acid) | 0.042 g | 0.346 g | -88% |
| SFA 15:0 (Pentadecanoic acid) | 0.004 g | 0.012 g | -67% |
| SFA 16:0 (Palmitic acid) | 1.79 g | 5.90 g | -70% |
| SFA 17:0 (Margaric acid) | 0.018 g | 0.072 g | -75% |
| SFA 18:0 (Stearic acid) | 0.719 g | 3.00 g | -76% |
| SFA 20:0 (Arachidic acid) | 0.039 g | 0.055 g | -29% |
| SFA 22:0 (Behenic acid) | 0.035 g | 0.011 g | +218% |
| SFA 24:0 (Lignoceric acid) | 0.012 g | 0.002 g | +500% |
| MUFA 14:1 c | 0.002 g | 0.006 g | -67% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.074 g | 0.569 g | -87% |
| MUFA 17:1 (Heptadecenoic acid) | 0.015 g | 0.062 g | -76% |
| MUFA 17:1 c | 0.015 g | 0.062 g | -76% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.32 g | 10.8 g | -69% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.072 g | — | |
| MUFA 20:1 c | 0.072 g | 0.247 g | -71% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.004 g | 0.006 g | -33% |
| MUFA 22:1 n-9 | — | 0.006 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.003 g | 0 g | |
| Fatty acids, total polyunsaturated | 7.05 g | 4.74 g | +49% |
| PUFA 18:2 c | 6.21 g | 4.16 g | +49% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 6.20 g | 4.13 g | +50% |
| PUFA 18:2 CLAs | 0.014 g | 0.029 g | -52% |
| PUFA 18:3 c | 0.786 g | 0.189 g | +316% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.785 g | 0.184 g | +327% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | 0.005 g | -80% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 c | 0.013 g | 0.182 g | -93% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.013 g | 0.182 g | -93% |
| PUFA 20:3 c | 0.006 g | 0.058 g | -90% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | 0.025 g | -92% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.004 g | 0.034 g | -88% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.025 g | 0.128 g | -80% |
| PUFA 20:4c | 0.025 g | 0.128 g | -80% |
| PUFA 20:5c | 0.004 g | 0.003 g | +33% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.004 g | 0.003 g | +33% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0.001 g | -100% |
| PUFA 22:5 c | 0.003 g | 0.020 g | -85% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.005 g | 0.031 g | -84% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.003 g | 0.020 g | -85% |
| PUFA 22:6 c | 0.002 g | 0.005 g | -60% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0.005 g | -60% |
| Fatty acids, total trans-monoenoic | 0.034 g | 0.093 g | -63% |
| TFA 16:1 t | 0.001 g | 0.004 g | -75% |
| TFA 18:1 t | 0.030 g | 0.089 g | -66% |
| TFA 22:1 t | 0.003 g | 0 g | |
| Fatty acids, total trans-dienoic | 0.052 g | 0.022 g | +136% |
| TFA 18:2 t not further defined | 0.052 g | 0.022 g | +136% |
| Fatty acids, total trans-polyenoic | — | 0 g | |
| TFA 18:3 t | — | 0 g | |
| Tryptophan (EAA) | 0.102 g | — | |
| Threonine (EAA) | 0.373 g | — | |
| Isoleucine (EAA, BCAA) | 0.377 g | — | |
| Leucine (EAA, BCAA) | 0.707 g | — | |
| Lysine (EAA) | 0.663 g | — | |
| Methionine (EAA) | 0.207 g | — | |
| Cystine (conditionally essential) | 0.110 g | — | |
| Phenylalanine (EAA) | 0.343 g | — | |
| Tyrosine (conditionally essential) | 0.253 g | — | |
| Valine (EAA, BCAA) | 0.410 g | — | |
| Arginine (conditionally essential) | 0.540 g | — | |
| Histidine (EAA) | 0.287 g | — | |
| Alanine | 0.473 g | — | |
| Aspartic acid | 0.767 g | — | |
| Glutamic acid | 1.87 g | — | |
| Glycine (conditionally essential) | 0.400 g | — | |
| Proline (conditionally essential) | 0.447 g | — | |
| Serine | 0.380 g | — | |
* 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, pork, chorizo, link or ground, cooked, pan-fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.