Sausage vs Bacon and beef sticks
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Bacon and beef sticks is higher in more vitamins & minerals
Calories (kcal)
Sausage 322
Bacon and 517
Protein (g)
Sausage 18.2
Bacon and 29.1
Carbs (g)
Sausage 2.15
Bacon and 0.800
Fat (g)
Sausage 26.2
Bacon and 44.2
Fiber (g)
Sausage —
Bacon and 0
Quick answers
Which has more protein?
Bacon and beef sticks — 29.1g vs 18.2g per 100g.
Which has fewer calories?
Sausage, Italian, pork, mild, cooked, pan-fried — 322 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 | Sausage | Bacon and beef sticks | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 322 kcal | 517 kcal | -38% |
| Macronutrients | |||
| Water | 50.9 g | 21.6 g | +136% |
| Protein | 18.2 g | 29.1 g | -37% |
| Total lipid (fat) | 26.2 g | 44.2 g | -41% |
| Carbohydrate, by difference | 2.15 g | 0.800 g | +169% |
| Fiber, total dietary | — | 0 g | |
| Sugars, Total | 1.46 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.15 g | 16.0 g | -43% |
| Fatty acids, total monounsaturated | 11.6 g | 21.9 g | -47% |
| Fatty acids, total trans | 0.100 g | — | |
| Cholesterol | 80.0 mg | 102 mg | -22% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.310 mg | 0.600 mg | -48% |
| Riboflavin (Vitamin B2) | 0.242 mg | 0.285 mg | -15% |
| Niacin (Vitamin B3) | 5.73 mg | 4.87 mg | +18% |
| Pantothenic acid (Vitamin B5) | 0.783 mg | 1.06 mg | -26% |
| Vitamin B-6 — Pyridoxine | 0.343 mg | 0.500 mg | -31% |
| Biotin (Vitamin B7) | 0 ug | 2.00 ug | -100% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | 70.4 mg | — | |
| Vitamin B-12 — Cobalamin | 1.06 ug | 1.90 ug | -44% |
| Vitamin A, RAE | 22.0 ug | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.800 mg | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 18.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 12.0 mg | 14.0 mg | -14% |
| Iron, Fe | 1.29 mg | 1.86 mg | -31% |
| Magnesium, Mg | 18.6 mg | 17.0 mg | +9% |
| Phosphorus, P | 145 mg | 142 mg | +2% |
| Potassium, K | 310 mg | 385 mg | -19% |
| Sodium, Na | 766 mg | 1420 mg | -46% |
| Zinc, Zn | 2.41 mg | 3.23 mg | -25% |
| Copper, Cu | 0.074 mg | 0.080 mg | -7% |
| Manganese, Mn | 0.033 mg | 0.038 mg | -13% |
| Selenium, Se | 20.2 ug | 26.1 ug | -23% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 317 kcal | — | |
| Energy (Atwater Specific Factors) | 322 kcal | — | |
| Energy | 1350 kj | 2165 kj | -38% |
| Nitrogen | 2.91 g | — | |
| Total fat (NLEA) | 25.8 g | — | |
| Ash | 2.63 g | 4.30 g | -39% |
| Total Sugars | — | 0.800 g | |
| Sucrose | 0 g | — | |
| Glucose | 1.46 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 2.00 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 2.00 ug | |
| Choline, free | 5.90 mg | — | |
| Choline, from phosphocholine | 46.1 mg | — | |
| Choline, from phosphotidyl choline | 0.300 mg | — | |
| Choline, from glycerophosphocholine | 10.5 mg | — | |
| Choline, from sphingomyelin | 7.60 mg | — | |
| Betaine | 3.90 mg | — | |
| Retinol | 22.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.150 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 0 ug | 1.60 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 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 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.040 g | -57% |
| SFA 14:0 (Myristic acid) | 0.335 g | 0.510 g | -34% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | — | |
| SFA 16:0 (Palmitic acid) | 5.71 g | 7.60 g | -25% |
| SFA 17:0 (Margaric acid) | 0.069 g | — | |
| SFA 18:0 (Stearic acid) | 2.90 g | 4.00 g | -27% |
| SFA 20:0 (Arachidic acid) | 0.065 g | — | |
| SFA 22:0 (Behenic acid) | 0.010 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 c | 0.005 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 1.69 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.576 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.056 g | — | |
| MUFA 17:1 c | 0.056 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 15.4 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.7 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 20:1 c | 0.297 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | — | |
| MUFA 22:1 n-9 | 0.009 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 4.96 g | 4.30 g | +15% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 2.87 g | |
| PUFA 18:2 c | 4.34 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.31 g | — | |
| PUFA 18:2 CLAs | 0.029 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.330 g | |
| PUFA 18:3 c | 0.180 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.175 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 c | 0.217 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.217 g | — | |
| PUFA 20:3 c | 0.063 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.027 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.036 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.125 g | 0 g | |
| PUFA 20:4c | 0.125 g | — | |
| PUFA 20:5c | 0.005 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.005 g | 0 g | |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | — | |
| PUFA 22:5 c | 0.024 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.046 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0 g | |
| PUFA 22:6 c | 0.003 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.003 g | 0 g | |
| Fatty acids, total trans-monoenoic | 0.079 g | — | |
| TFA 16:1 t | 0.007 g | — | |
| TFA 18:1 t | 0.073 g | — | |
| TFA 22:1 t | 0 g | — | |
| Fatty acids, total trans-dienoic | 0.020 g | — | |
| TFA 18:2 t not further defined | 0.020 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Tryptophan (EAA) | — | 0.210 g | |
| Threonine (EAA) | — | 0.959 g | |
| Isoleucine (EAA, BCAA) | — | 0.971 g | |
| Leucine (EAA, BCAA) | — | 1.73 g | |
| Lysine (EAA) | — | 1.82 g | |
| Methionine (EAA) | — | 0.593 g | |
| Cystine (conditionally essential) | — | 0.262 g | |
| Phenylalanine (EAA) | — | 0.868 g | |
| Tyrosine (conditionally essential) | — | 0.710 g | |
| Valine (EAA, BCAA) | — | 1.08 g | |
| Arginine (conditionally essential) | — | 1.52 g | |
| Histidine (EAA) | — | 0.699 g | |
| Alanine | — | 1.48 g | |
| Aspartic acid | — | 2.07 g | |
| Glutamic acid | — | 3.38 g | |
| Glycine (conditionally essential) | — | 1.64 g | |
| Proline (conditionally essential) | — | 1.19 g | |
| Serine | — | 0.942 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Sausage, Italian, pork, mild, cooked, pan-fried nutrition facts Bacon and beef sticks nutrition facts Compare other foods →
Dig deeper — biggest differences
Biotin (Vitamin B7) -100% in Sausage, Italian, pork, mild, cooked, pan-fried Thiamin (Vitamin B1) -48% in Sausage, Italian, pork, mild, cooked, pan-fried Sodium, Na -46% in Sausage, Italian, pork, mild, cooked, pan-fried Vitamin B-12 — Cobalamin -44% in Sausage, Italian, pork, mild, cooked, pan-fried
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