Sausage vs Sausage
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
Sausage 328
Protein (g)
Sausage 18.2
Sausage 13.3
Carbs (g)
Sausage 2.15
Sausage 3.37
Fat (g)
Sausage 26.2
Sausage 28.7
Fiber (g)
Sausage —
Sausage —
Quick answers
Which has more protein?
Sausage, Italian, pork, mild, cooked, pan-fried — 18.2g vs 13.3g per 100g.
Which has fewer calories?
Sausage, Italian, pork, mild, cooked, pan-fried — 322 vs 328 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 | Sausage | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 322 kcal | 328 kcal | -2% |
| Macronutrients | |||
| Water | 50.9 g | 51.7 g | -2% |
| Protein | 18.2 g | 13.3 g | +37% |
| Total lipid (fat) | 26.2 g | 28.7 g | -9% |
| Carbohydrate, by difference | 2.15 g | 3.37 g | -36% |
| Sugars, Total | 1.46 g | 1.00 g | +46% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.15 g | 11.3 g | -19% |
| Fatty acids, total monounsaturated | 11.6 g | 12.7 g | -9% |
| Fatty acids, total trans | 0.100 g | 1.18 g | -92% |
| Cholesterol | 80.0 mg | 61.0 mg | +31% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 19.2 mg | |
| Thiamin (Vitamin B1) | 0.310 mg | 0.054 mg | +474% |
| Riboflavin (Vitamin B2) | 0.242 mg | 0.132 mg | +83% |
| Niacin (Vitamin B3) | 5.73 mg | 2.43 mg | +136% |
| Pantothenic acid (Vitamin B5) | 0.783 mg | 0.322 mg | +143% |
| Vitamin B-6 — Pyridoxine | 0.343 mg | 0.150 mg | +129% |
| Biotin (Vitamin B7) | 0 ug | — | |
| Choline, total | 70.4 mg | 38.3 mg | +84% |
| Vitamin B-12 — Cobalamin | 1.06 ug | 1.13 ug | -6% |
| Vitamin A, RAE | 22.0 ug | 18.0 ug | +22% |
| Vitamin E (alpha-tocopherol) | 0.800 mg | 0.330 mg | +142% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 18.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 12.0 mg | 35.0 mg | -66% |
| Iron, Fe | 1.29 mg | 1.55 mg | -17% |
| Magnesium, Mg | 18.6 mg | 19.7 mg | -6% |
| Phosphorus, P | 145 mg | 124 mg | +17% |
| Potassium, K | 310 mg | 263 mg | +18% |
| Sodium, Na | 766 mg | 866 mg | -12% |
| Zinc, Zn | 2.41 mg | 2.14 mg | +13% |
| Copper, Cu | 0.074 mg | 0.075 mg | -1% |
| Manganese, Mn | 0.033 mg | 0.174 mg | -81% |
| Selenium, Se | 20.2 ug | 11.6 ug | +74% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 317 kcal | 341 kcal | -7% |
| Energy (Atwater Specific Factors) | 322 kcal | 346 kcal | -7% |
| Energy | 1350 kj | 1370 kj | -1% |
| Nitrogen | 2.91 g | 2.13 g | +37% |
| Total fat (NLEA) | 25.8 g | 27.1 g | -5% |
| Ash | 2.63 g | 2.97 g | -11% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 1.46 g | 1.00 g | +46% |
| Fructose | 0 g | 0 g | = |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Choline, free | 5.90 mg | 2.30 mg | +157% |
| Choline, from phosphocholine | 46.1 mg | 27.7 mg | +66% |
| Choline, from phosphotidyl choline | 0.300 mg | 0.400 mg | -25% |
| Choline, from glycerophosphocholine | 10.5 mg | 1.90 mg | +453% |
| Choline, from sphingomyelin | 7.60 mg | 6.00 mg | +27% |
| Betaine | 3.90 mg | 7.30 mg | -47% |
| Retinol | 22.0 ug | 18.0 ug | +22% |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.150 mg | 0.140 mg | +7% |
| 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 K1 — Phylloquinone | 0 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.004 g | +50% |
| 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 | 0.002 g | +700% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.018 g | -6% |
| SFA 14:0 (Myristic acid) | 0.335 g | 0.784 g | -57% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.105 g | -89% |
| SFA 16:0 (Palmitic acid) | 5.71 g | 6.66 g | -14% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.256 g | -73% |
| SFA 18:0 (Stearic acid) | 2.90 g | 3.47 g | -16% |
| SFA 20:0 (Arachidic acid) | 0.065 g | 0.027 g | +141% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.004 g | +150% |
| SFA 24:0 (Lignoceric acid) | 0 g | 0.003 g | -100% |
| MUFA 14:1 c | 0.005 g | 0.253 g | -98% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.576 g | 1.10 g | -48% |
| MUFA 17:1 (Heptadecenoic acid) | 0.056 g | 0.202 g | -72% |
| MUFA 17:1 c | 0.056 g | 0.202 g | -72% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.7 g | 11.0 g | -3% |
| MUFA 20:1 c | 0.297 g | 0.112 g | +165% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0.016 g | -44% |
| MUFA 22:1 n-9 | 0.009 g | 0.016 g | -44% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.002 g | -100% |
| Fatty acids, total polyunsaturated | 4.96 g | 1.91 g | +160% |
| PUFA 18:2 c | 4.34 g | 1.70 g | +155% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.31 g | 1.57 g | +175% |
| PUFA 18:2 CLAs | 0.029 g | 0.128 g | -77% |
| PUFA 18:3 c | 0.180 g | 0.094 g | +91% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.175 g | 0.092 g | +90% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0.002 g | +150% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 c | 0.217 g | 0.033 g | +558% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.217 g | 0.033 g | +558% |
| PUFA 20:3 c | 0.063 g | 0.031 g | +103% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.027 g | 0.004 g | +575% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.036 g | 0.028 g | +29% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.125 g | 0.046 g | +172% |
| PUFA 20:4c | 0.125 g | 0.046 g | +172% |
| 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 | 0.009 g | +167% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.046 g | 0.015 g | +207% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.009 g | +167% |
| PUFA 22:6 c | 0.003 g | 0.002 g | +50% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.003 g | 0.002 g | +50% |
| Fatty acids, total trans-monoenoic | 0.079 g | 1.08 g | -93% |
| TFA 16:1 t | 0.007 g | 0.062 g | -89% |
| TFA 18:1 t | 0.073 g | 1.02 g | -93% |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.020 g | 0.093 g | -78% |
| TFA 18:2 t not further defined | 0.020 g | 0.093 g | -78% |
| Fatty acids, total trans-polyenoic | 0 g | 0.002 g | -100% |
| TFA 18:3 t | 0 g | 0.002 g | -100% |
| Tryptophan (EAA) | — | 0.120 g | |
| Threonine (EAA) | — | 0.500 g | |
| Isoleucine (EAA, BCAA) | — | 0.460 g | |
| Leucine (EAA, BCAA) | — | 0.930 g | |
| Lysine (EAA) | — | 0.950 g | |
| Methionine (EAA) | — | 0.260 g | |
| Phenylalanine (EAA) | — | 0.600 g | |
| Tyrosine (conditionally essential) | — | 0.390 g | |
| Valine (EAA, BCAA) | — | 0.530 g | |
| Arginine (conditionally essential) | — | 0.830 g | |
| Histidine (EAA) | — | 0.350 g | |
| Alanine | — | 0.770 g | |
| Aspartic acid | — | 1.19 g | |
| Glutamic acid | — | 1.89 g | |
| Glycine (conditionally essential) | — | 0.940 g | |
| Proline (conditionally essential) | — | 0.840 g | |
| Serine | — | 0.550 g | |
| 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.
Sausage, Italian, pork, mild, cooked, pan-fried nutrition facts Sausage, breakfast sausage, beef, pre-cooked, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +474% in Sausage, Italian, pork, mild, cooked, pan-fried Pantothenic acid (Vitamin B5) +143% in Sausage, Italian, pork, mild, cooked, pan-fried Vitamin E (alpha-tocopherol) +142% in Sausage, Italian, pork, mild, cooked, pan-fried Niacin (Vitamin B3) +136% in Sausage, Italian, pork, mild, cooked, pan-fried
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.