Sausage vs Lamb
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Sausage 324
Lamb 125
Protein (g)
Sausage 18.4
Lamb 21.0
Carbs (g)
Sausage 1.86
Lamb 0
Fat (g)
Sausage 26.4
Lamb 4.56
Fiber (g)
Sausage 0
Lamb 0
Quick answers
Which has more protein?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 21.0g vs 18.4g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 125 vs 324 kcal per 100g.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Sausage | Lamb | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 324 kcal | 125 kcal | +159% |
| Macronutrients | |||
| Water | 50.6 g | 74.0 g | -32% |
| Protein | 18.4 g | 21.0 g | -12% |
| Total lipid (fat) | 26.4 g | 4.56 g | +479% |
| Carbohydrate, by difference | 1.86 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.03 g | 1.46 g | +518% |
| Fatty acids, total monounsaturated | 11.6 g | 0.731 g | +1490% |
| Fatty acids, total trans | 0.096 g | 0.039 g | +146% |
| Cholesterol | 81.0 mg | 523 mg | -85% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.346 mg | 0.312 mg | +11% |
| Riboflavin (Vitamin B2) | 0.263 mg | 0.313 mg | -16% |
| Niacin (Vitamin B3) | 6.28 mg | 2.22 mg | +182% |
| Pantothenic acid (Vitamin B5) | 0.838 mg | 0.768 mg | +9% |
| Vitamin B-6 — Pyridoxine | 0.371 mg | 0.038 mg | +876% |
| Biotin (Vitamin B7) | 4.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 61.8 mg | — | |
| Vitamin B-12 — Cobalamin | 0.900 ug | 8.88 ug | -90% |
| Vitamin A, RAE | 10.0 ug | 22.0 ug | -55% |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.250 mg | 0.850 mg | -71% |
| Vitamin D (D2 + D3) | 1.00 ug | 0 ug | |
| Minerals | |||
| Calcium, Ca | 13.0 mg | 8.00 mg | +63% |
| Iron, Fe | 1.25 mg | 1.69 mg | -26% |
| Magnesium, Mg | 19.0 mg | 16.0 mg | +19% |
| Phosphorus, P | 152 mg | 302 mg | -50% |
| Potassium, K | 339 mg | 265 mg | +28% |
| Sodium, Na | 801 mg | 118 mg | +579% |
| Zinc, Zn | 2.40 mg | 2.12 mg | +13% |
| Copper, Cu | 0.074 mg | 0.127 mg | -42% |
| Manganese, Mn | 0.036 mg | 0.044 mg | -18% |
| Selenium, Se | 17.5 ug | 53.0 ug | -67% |
| Other Nutrients | |||
| Energy | 1355 kj | 524 kj | +159% |
| Ash | 2.76 g | 1.50 g | +84% |
| Total Sugars | 1.42 g | 0 g | |
| Sucrose | 0 g | — | |
| Glucose | 1.42 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 1.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | — | |
| Betaine | 5.90 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 10.0 ug | 22.0 ug | -55% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 32.0 IU | 72.0 IU | -56% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 41.0 IU | 1.00 IU | +4000% |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 0 ug | |
| Vitamin K1 — Phylloquinone | 3.40 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.001 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.017 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.002 g | +750% |
| SFA 14:0 (Myristic acid) | 0.330 g | 0.034 g | +871% |
| SFA 15:0 (Pentadecanoic acid) | 0.013 g | — | |
| SFA 16:0 (Palmitic acid) | 5.64 g | 1.07 g | +429% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.023 g | +200% |
| SFA 18:0 (Stearic acid) | 2.86 g | 0.294 g | +873% |
| SFA 20:0 (Arachidic acid) | 0.063 g | 0.006 g | +950% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.023 g | -57% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.015 g | -87% |
| MUFA 14:1 (Myristoleic acid) | 0.005 g | 0.002 g | +150% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.579 g | 0.033 g | +1655% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.572 g | 0.022 g | +2500% |
| MUFA 17:1 (Heptadecenoic acid) | 0.058 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 10.7 g | 0.672 g | +1490% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.6 g | 0.643 g | +1551% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.286 g | 0.010 g | +2760% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.009 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0.015 g | -93% |
| Fatty acids, total polyunsaturated | 4.93 g | 1.02 g | +382% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 4.27 g | 0.069 g | +6084% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.22 g | 0.059 g | +7047% |
| PUFA 18:2 CLAs | 0.030 g | 0.010 g | +200% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.184 g | 0.010 g | +1740% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.179 g | 0.010 g | +1690% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0 g | |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.210 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.062 g | 0.108 g | -43% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.028 g | 0.006 g | +367% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.035 g | 0.102 g | -66% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.122 g | 0.206 g | -41% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.206 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.007 g | 0.037 g | -81% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.044 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.042 g | -43% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.004 g | 0.550 g | -99% |
| Fatty acids, total trans-monoenoic | 0.076 g | 0.039 g | +95% |
| TFA 16:1 t | 0.007 g | 0.011 g | -36% |
| TFA 18:1 t | 0.069 g | 0.029 g | +138% |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.020 g | — | |
| TFA 18:2 t,t | — | 0 g | |
| Fatty acids, total trans-polyenoic | 0.020 g | 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 | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy 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 +876% in Sausage, Italian, pork, mild, cooked, pan-fried Sodium, Na +579% in Sausage, Italian, pork, mild, cooked, pan-fried Niacin (Vitamin B3) +182% in Sausage, Italian, pork, mild, cooked, pan-fried Vitamin B-12 — Cobalamin -90% in Sausage, Italian, pork, mild, cooked, pan-fried
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