Sausage vs Milk
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Sausage, Italian, pork, mild, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Sausage 322
Milk 34
Protein (g)
Sausage 18.2
Milk 3.43
Carbs (g)
Sausage 2.15
Milk 4.92
Fat (g)
Sausage 26.2
Milk 0.080
Fiber (g)
Sausage —
Milk —
Quick answers
Which has more protein?
Sausage, Italian, pork, mild, cooked, pan-fried — 18.2g vs 3.43g per 100g.
Which has fewer calories?
Milk, nonfat, fluid, with added vitamin A and vitamin D (fat free or skim) — 34 vs 322 kcal per 100g.
Which is more nutrient-dense?
Sausage, Italian, pork, mild, 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 | Sausage | Milk | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 322 kcal | 34 kcal | +847% |
| Macronutrients | |||
| Water | 50.9 g | 90.8 g | -44% |
| Protein | 18.2 g | 3.43 g | +431% |
| Total lipid (fat) | 26.2 g | 0.080 g | +32650% |
| Carbohydrate, by difference | 2.15 g | 4.92 g | -56% |
| Sugars, Total | 1.46 g | 5.05 g | -71% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.15 g | 0.049 g | +18573% |
| Fatty acids, total monounsaturated | 11.6 g | 0.017 g | +68135% |
| Fatty acids, total trans | 0.100 g | 0 g | |
| Cholesterol | 80.0 mg | 3.00 mg | +2567% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.310 mg | 0.056 mg | +454% |
| Riboflavin (Vitamin B2) | 0.242 mg | 0.131 mg | +85% |
| Niacin (Vitamin B3) | 5.73 mg | 0.118 mg | +4756% |
| Pantothenic acid (Vitamin B5) | 0.783 mg | 0.388 mg | +102% |
| Vitamin B-6 — Pyridoxine | 0.343 mg | 0.058 mg | +491% |
| Biotin (Vitamin B7) | 0 ug | 2.00 ug | -100% |
| Choline, total | 70.4 mg | 18.2 mg | +287% |
| Vitamin B-12 — Cobalamin | 1.06 ug | 0.580 ug | +83% |
| Vitamin A, RAE | 22.0 ug | 64.0 ug | -66% |
| Carotene, beta | — | 2.00 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.800 mg | 0 mg | |
| Vitamin D (D2 + D3) | — | 1.10 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 18.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 12.0 mg | 132 mg | -91% |
| Iron, Fe | 1.29 mg | 0 mg | |
| Magnesium, Mg | 18.6 mg | 12.5 mg | +49% |
| Phosphorus, P | 145 mg | 107 mg | +36% |
| Potassium, K | 310 mg | 167 mg | +86% |
| Sodium, Na | 766 mg | 41.0 mg | +1768% |
| Zinc, Zn | 2.41 mg | 0.450 mg | +436% |
| Copper, Cu | 0.074 mg | 0.002 mg | +3600% |
| Manganese, Mn | 0.033 mg | 0.001 mg | +3200% |
| Selenium, Se | 20.2 ug | 2.00 ug | +910% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 317 kcal | 34 kcal | +832% |
| Energy (Atwater Specific Factors) | 322 kcal | 34 kcal | +847% |
| Energy | 1350 kj | 144 kj | +838% |
| Nitrogen | 2.91 g | 0.540 g | +439% |
| Total fat (NLEA) | 25.8 g | 0.070 g | +36757% |
| Ash | 2.63 g | 0.770 g | +242% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 1.46 g | 0 g | |
| Fructose | 0 g | 0 g | = |
| Lactose | 0 g | 5.05 g | -100% |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Iodine, I | — | 35.7 ug | |
| Choline, free | 5.90 mg | 3.10 mg | +90% |
| Choline, from phosphocholine | 46.1 mg | 0.800 mg | +5662% |
| Choline, from phosphotidyl choline | 0.300 mg | 2.00 mg | -85% |
| Choline, from glycerophosphocholine | 10.5 mg | 11.5 mg | -9% |
| Choline, from sphingomyelin | 7.60 mg | 0.900 mg | +744% |
| Betaine | 3.90 mg | 1.90 mg | +105% |
| Retinol | 22.0 ug | 64.0 ug | -66% |
| cis-beta-Carotene | — | 1.00 ug | |
| trans-beta-Carotene | — | 1.00 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Cryptoxanthin, alpha | — | 0 ug | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| cis-Lycopene | — | 0 ug | |
| trans-Lycopene | — | 0 ug | |
| cis-Lutein/Zeaxanthin | — | 0 ug | |
| Alpha-carotene (Provitamin A) | — | 1.00 ug | |
| Zeaxanthin | — | 0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.150 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 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 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 44.0 IU | |
| Vitamin D2 — Ergocalciferol (plant source) | — | 0 ug | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 1.10 ug | |
| 25-hydroxycholecalciferol | — | 0 ug | |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.003 g | +100% |
| SFA 5:0 | — | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0.001 g | -100% |
| SFA 7:0 | — | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.002 g | 0.001 g | +100% |
| SFA 9:0 | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.016 g | 0.002 g | +700% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.002 g | +750% |
| SFA 14:0 (Myristic acid) | 0.335 g | 0.008 g | +4087% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.001 g | +1100% |
| SFA 16:0 (Palmitic acid) | 5.71 g | 0.021 g | +27090% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.001 g | +6800% |
| SFA 18:0 (Stearic acid) | 2.90 g | 0.009 g | +32122% |
| SFA 20:0 (Arachidic acid) | 0.065 g | 0 g | |
| SFA 21:0 | — | 0 g | |
| SFA 22:0 (Behenic acid) | 0.010 g | 0 g | |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0 g | 0 g | = |
| MUFA 12:1 | — | 0 g | |
| MUFA 14:1 c | 0.005 g | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.576 g | 0.001 g | +57500% |
| MUFA 17:1 (Heptadecenoic acid) | 0.056 g | 0 g | |
| MUFA 17:1 c | 0.056 g | 0 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.7 g | 0.017 g | +62841% |
| MUFA 20:1 c | 0.297 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0 g | |
| MUFA 22:1 n-9 | 0.009 g | 0 g | |
| MUFA 22:1 n-11 | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 4.96 g | 0.006 g | +82567% |
| PUFA 18:2 c | 4.34 g | 0.005 g | +86700% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.31 g | 0.005 g | +86100% |
| PUFA 18:2 CLAs | 0.029 g | 0 g | |
| PUFA 18:3 c | 0.180 g | 0 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.175 g | 0 g | |
| 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 | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.217 g | 0 g | |
| PUFA 20:3 c | 0.063 g | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.027 g | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.036 g | 0 g | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| PUFA 22:3 | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.125 g | 0 g | |
| PUFA 20:4c | 0.125 g | 0 g | |
| PUFA 20:5c | 0.005 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.005 g | 0 g | |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | 0 g | |
| PUFA 22:5 c | 0.024 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.046 g | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0 g | |
| PUFA 22:6 c | 0.003 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.003 g | 0 g | |
| Fatty acids, total trans-monoenoic | 0.079 g | 0.001 g | +7800% |
| TFA 14:1 t | — | 0 g | |
| TFA 16:1 t | 0.007 g | 0 g | |
| TFA 18:1 t | 0.073 g | 0.001 g | +7200% |
| TFA 20:1 t | — | 0 g | |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.020 g | 0 g | |
| TFA 18:2 t not further defined | 0.020 g | 0 g | |
| Fatty acids, total trans-polyenoic | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
| Tryptophan (EAA) | — | 0.048 g | |
| Threonine (EAA) | — | 0.166 g | |
| Isoleucine (EAA, BCAA) | — | 0.182 g | |
| Leucine (EAA, BCAA) | — | 0.347 g | |
| Lysine (EAA) | — | 0.302 g | |
| Methionine (EAA) | — | 0.093 g | |
| Phenylalanine (EAA) | — | 0.168 g | |
| Tyrosine (conditionally essential) | — | 0.168 g | |
| Valine (EAA, BCAA) | — | 0.222 g | |
| Arginine (conditionally essential) | — | 0.131 g | |
| Histidine (EAA) | — | 0.101 g | |
| Alanine | — | 0.118 g | |
| Aspartic acid | — | 0.299 g | |
| Glutamic acid | — | 0.832 g | |
| Glycine (conditionally essential) | — | 0.071 g | |
| Proline (conditionally essential) | — | 0.348 g | |
| Serine | — | 0.202 g | |
| Hydroxyproline | — | 0 g | |
| Cysteine | — | 0.038 g | |
| Choline | |||
| Choline from glycerophoshocholine | — | 9.70 mg | |
| Choline from phosphatidylcholine | — | 0.800 mg | |
| Choline from phosphocholine | — | 1.70 mg | |
| Choline from sphingomyelin | — | 0.700 mg | |
| Free Choline | — | 2.80 mg | |
| Total Choline | — | 16.0 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 34.2 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 3.08 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Sausage, Italian, pork, mild, cooked, pan-fried nutrition facts Milk, nonfat, fluid, with added vitamin A and vitamin D (fat free or skim) nutrition facts Compare other foods →
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