Sausage vs Lamb
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Lamb, New Zealand, imported, testes, cooked, soaked and fried is higher in more vitamins & minerals
Calories (kcal)
Sausage 322
Lamb 125
Protein (g)
Sausage 18.2
Lamb 21.0
Carbs (g)
Sausage 2.15
Lamb 0
Fat (g)
Sausage 26.2
Lamb 4.56
Fiber (g)
Sausage —
Lamb 0
Quick answers
Which has more protein?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 21.0g vs 18.2g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 125 vs 322 kcal per 100g.
Which is more nutrient-dense?
Lamb, New Zealand, imported, testes, cooked, soaked and 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 | Sausage | Lamb | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 322 kcal | 125 kcal | +158% |
| Macronutrients | |||
| Water | 50.9 g | 74.0 g | -31% |
| Protein | 18.2 g | 21.0 g | -13% |
| Total lipid (fat) | 26.2 g | 4.56 g | +475% |
| Carbohydrate, by difference | 2.15 g | 0 g | |
| Fiber, total dietary | — | 0 g | |
| Sugars, Total | 1.46 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.15 g | 1.46 g | +526% |
| Fatty acids, total monounsaturated | 11.6 g | 0.731 g | +1487% |
| Fatty acids, total trans | 0.100 g | 0.039 g | +156% |
| Cholesterol | 80.0 mg | 523 mg | -85% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.310 mg | 0.312 mg | -1% |
| Riboflavin (Vitamin B2) | 0.242 mg | 0.313 mg | -23% |
| Niacin (Vitamin B3) | 5.73 mg | 2.22 mg | +158% |
| Pantothenic acid (Vitamin B5) | 0.783 mg | 0.768 mg | +2% |
| Vitamin B-6 — Pyridoxine | 0.343 mg | 0.038 mg | +803% |
| Biotin (Vitamin B7) | 0 ug | — | |
| Choline, total | 70.4 mg | — | |
| Vitamin B-12 — Cobalamin | 1.06 ug | 8.88 ug | -88% |
| Vitamin A, RAE | 22.0 ug | 22.0 ug | = |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.800 mg | 0.850 mg | -6% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 18.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 12.0 mg | 8.00 mg | +50% |
| Iron, Fe | 1.29 mg | 1.69 mg | -24% |
| Magnesium, Mg | 18.6 mg | 16.0 mg | +16% |
| Phosphorus, P | 145 mg | 302 mg | -52% |
| Potassium, K | 310 mg | 265 mg | +17% |
| Sodium, Na | 766 mg | 118 mg | +549% |
| Zinc, Zn | 2.41 mg | 2.12 mg | +14% |
| Copper, Cu | 0.074 mg | 0.127 mg | -42% |
| Manganese, Mn | 0.033 mg | 0.044 mg | -25% |
| Selenium, Se | 20.2 ug | 53.0 ug | -62% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 317 kcal | — | |
| Energy (Atwater Specific Factors) | 322 kcal | — | |
| Energy | 1350 kj | 524 kj | +158% |
| Nitrogen | 2.91 g | — | |
| Total fat (NLEA) | 25.8 g | — | |
| Ash | 2.63 g | 1.50 g | +75% |
| Total Sugars | — | 0 g | |
| Sucrose | 0 g | — | |
| Glucose | 1.46 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| 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 | 22.0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 72.0 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 D (D2 + D3 — total) | — | 1.00 IU | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 0 ug | |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| 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 g | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.002 g | +750% |
| SFA 14:0 (Myristic acid) | 0.335 g | 0.034 g | +885% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | — | |
| SFA 16:0 (Palmitic acid) | 5.71 g | 1.07 g | +436% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.023 g | +200% |
| SFA 18:0 (Stearic acid) | 2.90 g | 0.294 g | +886% |
| SFA 20:0 (Arachidic acid) | 0.065 g | 0.006 g | +983% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.023 g | -57% |
| SFA 24:0 (Lignoceric acid) | 0 g | 0.015 g | -100% |
| MUFA 14:1 (Myristoleic acid) | — | 0.002 g | |
| MUFA 14:1 c | 0.005 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.033 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.576 g | 0.022 g | +2518% |
| MUFA 17:1 (Heptadecenoic acid) | 0.056 g | 0 g | |
| MUFA 17:1 c | 0.056 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.672 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.7 g | 0.643 g | +1564% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.010 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 | 0 g | |
| MUFA 22:1 n-9 | 0.009 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.015 g | -100% |
| Fatty acids, total polyunsaturated | 4.96 g | 1.02 g | +385% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.069 g | |
| PUFA 18:2 c | 4.34 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.31 g | 0.059 g | +7205% |
| PUFA 18:2 CLAs | 0.029 g | 0.010 g | +190% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.010 g | |
| PUFA 18:3 c | 0.180 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.175 g | 0.010 g | +1650% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0 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 | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.108 g | |
| PUFA 20:3 c | 0.063 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.027 g | 0.006 g | +350% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.036 g | 0.102 g | -65% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.125 g | 0.206 g | -39% |
| PUFA 20:4c | 0.125 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.206 g | |
| PUFA 20:5c | 0.005 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.005 g | 0.037 g | -86% |
| 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 | 0.042 g | -43% |
| PUFA 22:6 c | 0.003 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.003 g | 0.550 g | -99% |
| Fatty acids, total trans-monoenoic | 0.079 g | 0.039 g | +103% |
| TFA 16:1 t | 0.007 g | 0.011 g | -36% |
| TFA 18:1 t | 0.073 g | 0.029 g | +152% |
| TFA 22:1 t | 0 g | — | |
| Fatty acids, total trans-dienoic | 0.020 g | — | |
| TFA 18:2 t not further defined | 0.020 g | — | |
| TFA 18:2 t,t | — | 0 g | |
| Fatty acids, total trans-polyenoic | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | — | |
| Tryptophan (EAA) | — | 0.232 g | |
| Threonine (EAA) | — | 1.00 g | |
| Isoleucine (EAA, BCAA) | — | 0.941 g | |
| Leucine (EAA, BCAA) | — | 1.62 g | |
| Lysine (EAA) | — | 1.84 g | |
| Methionine (EAA) | — | 0.686 g | |
| Cystine (conditionally essential) | — | 0.275 g | |
| Phenylalanine (EAA) | — | 0.828 g | |
| Tyrosine (conditionally essential) | — | 0.728 g | |
| Valine (EAA, BCAA) | — | 1.07 g | |
| Arginine (conditionally essential) | — | 1.41 g | |
| Histidine (EAA) | — | 0.445 g | |
| Alanine | — | 1.04 g | |
| Glutamic acid | — | 2.94 g | |
| Glycine (conditionally essential) | — | 0.899 g | |
| Proline (conditionally essential) | — | 0.674 g | |
| Serine | — | 0.716 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 Lamb, New Zealand, imported, testes, cooked, soaked and fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +803% in Sausage, Italian, pork, mild, cooked, pan-fried Sodium, Na +549% in Sausage, Italian, pork, mild, cooked, pan-fried Niacin (Vitamin B3) +158% in Sausage, Italian, pork, mild, cooked, pan-fried Vitamin B-12 — Cobalamin -88% in Sausage, Italian, pork, mild, cooked, pan-fried
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