Sausage vs Oil
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Sausage, Italian, pork, mild, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Sausage 324
Oil 884
Protein (g)
Sausage 18.4
Oil 0.110
Carbs (g)
Sausage 1.86
Oil 0
Fat (g)
Sausage 26.4
Oil 100.0
Fiber (g)
Sausage 0
Oil 0
Quick answers
Which has more protein?
Sausage, Italian, pork, mild, cooked, pan-fried — 18.4g vs 0.110g per 100g.
Which has fewer calories?
Sausage, Italian, pork, mild, cooked, pan-fried — 324 vs 884 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 | Oil | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 324 kcal | 884 kcal | -63% |
| Macronutrients | |||
| Water | 50.6 g | 0.120 g | +42050% |
| Protein | 18.4 g | 0.110 g | +16627% |
| Total lipid (fat) | 26.4 g | 100.0 g | -74% |
| 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 | 8.98 g | +1% |
| Fatty acids, total monounsaturated | 11.6 g | 18.4 g | -37% |
| Fatty acids, total trans | 0.096 g | 0.094 g | +2% |
| Cholesterol | 81.0 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.346 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.263 mg | 0 mg | |
| Niacin (Vitamin B3) | 6.28 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.838 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.371 mg | 0 mg | |
| Biotin (Vitamin B7) | 4.00 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 61.8 mg | 0.200 mg | +30800% |
| Vitamin B-12 — Cobalamin | 0.900 ug | 0 ug | |
| Vitamin A, RAE | 10.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.250 mg | 0.470 mg | -47% |
| Vitamin D (D2 + D3) | 1.00 ug | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 13.0 mg | 1.00 mg | +1200% |
| Iron, Fe | 1.25 mg | 0 mg | |
| Magnesium, Mg | 19.0 mg | 0 mg | |
| Phosphorus, P | 152 mg | 1.00 mg | +15100% |
| Potassium, K | 339 mg | 0 mg | |
| Sodium, Na | 801 mg | 0 mg | |
| Zinc, Zn | 2.40 mg | 0.070 mg | +3329% |
| Copper, Cu | 0.074 mg | 0 mg | |
| Manganese, Mn | 0.036 mg | 0 mg | |
| Selenium, Se | 17.5 ug | 0 ug | |
| Other Nutrients | |||
| Energy | 1355 kj | 3700 kj | -63% |
| Ash | 2.76 g | 0 g | |
| 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 | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | 0 ug | |
| Betaine | 5.90 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 10.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 32.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.550 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 28.8 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 1.65 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0.870 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0.890 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 41.0 IU | 0 IU | |
| Vitamin K1 — Phylloquinone | 3.40 ug | 9.30 ug | -63% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 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 | 0.008 g | +113% |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.018 g | -6% |
| SFA 14:0 (Myristic acid) | 0.330 g | 0.077 g | +329% |
| SFA 15:0 (Pentadecanoic acid) | 0.013 g | 0.027 g | -52% |
| SFA 16:0 (Palmitic acid) | 5.64 g | 5.11 g | +10% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.051 g | +35% |
| SFA 18:0 (Stearic acid) | 2.86 g | 3.37 g | -15% |
| SFA 20:0 (Arachidic acid) | 0.063 g | 0.131 g | -52% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.113 g | -91% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.075 g | -97% |
| MUFA 14:1 (Myristoleic acid) | 0.005 g | 0.008 g | -38% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.579 g | 0.060 g | +865% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.572 g | 0.060 g | +853% |
| MUFA 17:1 (Heptadecenoic acid) | 0.058 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 10.7 g | 18.3 g | -42% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.6 g | 18.3 g | -42% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.286 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.009 g | 0.031 g | -71% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0.017 g | -47% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0.023 g | -96% |
| Fatty acids, total polyunsaturated | 4.93 g | 67.8 g | -93% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 4.27 g | 14.3 g | -70% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.22 g | 14.2 g | -70% |
| PUFA 18:2 CLAs | 0.030 g | 0.031 g | -3% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.184 g | 53.4 g | -100% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.179 g | 53.4 g | -100% |
| 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 | 0.031 g | +577% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.062 g | 0.096 g | -35% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.028 g | 0.081 g | -65% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.035 g | 0.015 g | +133% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.122 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.007 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.044 g | 0.013 g | +238% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.004 g | 0 g | |
| Fatty acids, total trans-monoenoic | 0.076 g | 0.044 g | +73% |
| TFA 16:1 t | 0.007 g | 0 g | |
| TFA 18:1 t | 0.069 g | 0.030 g | +130% |
| TFA 22:1 t | 0 g | 0.014 g | -100% |
| TFA 18:2 t not further defined | 0.020 g | 0.050 g | -60% |
| Fatty acids, total trans-polyenoic | 0.020 g | 0.050 g | -60% |
| Stigmasterol | — | 30.0 mg | |
| Campesterol | — | 98.0 mg | |
| Beta-sitosterol | — | 206 mg | |
| 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 Oil, flaxseed, cold pressed nutrition facts Compare other foods →
Dig deeper — biggest differences
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.