Sausage vs Bacon
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Bacon, turkey, microwaved is higher in more vitamins & minerals
Calories (kcal)
Sausage 346
Bacon 368
Protein (g)
Sausage 19.3
Bacon 29.5
Carbs (g)
Sausage 2.63
Bacon 4.24
Fat (g)
Sausage 28.1
Bacon 25.9
Fiber (g)
Sausage —
Bacon 0
Quick answers
Which has more protein?
Bacon, turkey, microwaved — 29.5g vs 19.3g per 100g.
Which has fewer calories?
Sausage, pork, chorizo, link or ground, cooked, pan-fried — 346 vs 368 kcal per 100g.
Which is more nutrient-dense?
Bacon, turkey, microwaved 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 | Bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 346 kcal | 368 kcal | -6% |
| Macronutrients | |||
| Water | 46.3 g | 34.5 g | +34% |
| Protein | 19.3 g | 29.5 g | -35% |
| Total lipid (fat) | 28.1 g | 25.9 g | +9% |
| Carbohydrate, by difference | 2.63 g | 4.24 g | -38% |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.45 g | 6.93 g | +36% |
| Fatty acids, total monounsaturated | 11.7 g | 9.38 g | +25% |
| Fatty acids, total trans | 0.115 g | 0.287 g | -60% |
| Cholesterol | 107 mg | 153 mg | -30% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.365 mg | 0.049 mg | +645% |
| Riboflavin (Vitamin B2) | 0.420 mg | 0.398 mg | +6% |
| Niacin (Vitamin B3) | 7.06 mg | 8.10 mg | -13% |
| Pantothenic acid (Vitamin B5) | 1.20 mg | 0.988 mg | +21% |
| Vitamin B-6 — Pyridoxine | 0.554 mg | 0.374 mg | +48% |
| Biotin (Vitamin B7) | 10.0 ug | 15.0 ug | -33% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | 97.1 mg | 87.9 mg | +10% |
| Vitamin B-12 — Cobalamin | 1.21 ug | 1.88 ug | -36% |
| Vitamin A, RAE | 0 ug | 19.0 ug | -100% |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 1.50 mg | 0.140 mg | +971% |
| Vitamin D (D2 + D3) | — | 1.20 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 37.0 mg | 163 mg | -77% |
| Iron, Fe | 2.34 mg | 2.63 mg | -11% |
| Magnesium, Mg | 30.1 mg | 30.0 mg | = |
| Phosphorus, P | 207 mg | 416 mg | -50% |
| Potassium, K | 435 mg | 666 mg | -35% |
| Sodium, Na | 983 mg | 2021 mg | -51% |
| Zinc, Zn | 2.19 mg | 4.71 mg | -54% |
| Copper, Cu | 0.130 mg | 0.118 mg | +10% |
| Manganese, Mn | 0.188 mg | 0.034 mg | +453% |
| Selenium, Se | 25.9 ug | 28.5 ug | -9% |
| Other Nutrients | |||
| Energy | 1450 kj | 1539 kj | -6% |
| Nitrogen | 3.09 g | — | |
| Total fat (NLEA) | 26.0 g | — | |
| Ash | 3.66 g | 6.80 g | -46% |
| Total Sugars | — | 4.24 g | |
| Sucrose | — | 3.93 g | |
| Glucose | — | 0.100 g | |
| Fructose | — | 0.200 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 15.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 15.0 ug | |
| Choline, free | 42.7 mg | — | |
| Choline, from phosphocholine | 40.3 mg | — | |
| Choline, from phosphotidyl choline | 0.400 mg | — | |
| Choline, from glycerophosphocholine | 2.80 mg | — | |
| Choline, from sphingomyelin | 10.9 mg | — | |
| Betaine | 6.10 mg | 4.80 mg | +27% |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 19.0 ug | -100% |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 63.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.35 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) | — | 50.0 IU | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 1.20 ug | |
| Vitamin K1 — Phylloquinone | 6.00 ug | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.001 g | +500% |
| SFA 6:0 (Caproic acid) | 0 g | 0.005 g | -100% |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0.001 g | +200% |
| SFA 10:0 (Capric acid) | 0.020 g | 0.006 g | +233% |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.022 g | 0.041 g | -46% |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.222 g | +56% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.035 g | -66% |
| SFA 16:0 (Palmitic acid) | 5.90 g | 4.72 g | +25% |
| SFA 17:0 (Margaric acid) | 0.072 g | 0.064 g | +12% |
| SFA 18:0 (Stearic acid) | 3.00 g | 1.80 g | +67% |
| SFA 20:0 (Arachidic acid) | 0.055 g | 0.029 g | +90% |
| SFA 22:0 (Behenic acid) | 0.011 g | 0.012 g | -8% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.005 g | -60% |
| MUFA 14:1 (Myristoleic acid) | — | 0.034 g | |
| MUFA 14:1 c | 0.006 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.751 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.569 g | 0.735 g | -23% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0.037 g | +68% |
| MUFA 17:1 c | 0.062 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 8.43 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 8.21 g | +32% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.128 g | |
| MUFA 20:1 c | 0.247 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0.005 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0.005 g | +20% |
| MUFA 22:1 n-9 | 0.006 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.002 g | -100% |
| Fatty acids, total polyunsaturated | 4.74 g | 6.87 g | -31% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 6.19 g | |
| PUFA 18:2 c | 4.16 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 6.10 g | -32% |
| PUFA 18:2 CLAs | 0.029 g | 0.034 g | -15% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.354 g | |
| PUFA 18:3 c | 0.189 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | 0.339 g | -46% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0.015 g | -67% |
| PUFA 18:3i | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 c | 0.182 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.182 g | 0.042 g | +333% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.025 g | |
| PUFA 20:3 c | 0.058 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | 0.005 g | +400% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | 0.020 g | +70% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.128 g | 0.175 g | -27% |
| PUFA 20:4c | 0.128 g | — | |
| PUFA 20:5c | 0.003 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.024 g | -88% |
| PUFA 22:2 (Docosadienoic acid) | 0.001 g | — | |
| PUFA 22:5 c | 0.020 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.031 g | 0.032 g | -3% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.020 g | 0.017 g | +18% |
| PUFA 22:6 c | 0.005 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | 0.012 g | -58% |
| Fatty acids, total trans-monoenoic | 0.093 g | 0.231 g | -60% |
| TFA 16:1 t | 0.004 g | 0.016 g | -75% |
| TFA 18:1 t | 0.089 g | 0.214 g | -58% |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.022 g | — | |
| TFA 18:2 t not further defined | 0.022 g | 0.056 g | -61% |
| Fatty acids, total trans-polyenoic | 0 g | 0.056 g | -100% |
| TFA 18:3 t | 0 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, pork, chorizo, link or ground, cooked, pan-fried nutrition facts Bacon, turkey, microwaved nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin E (alpha-tocopherol) +971% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Thiamin (Vitamin B1) +645% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Manganese, Mn +453% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Vitamin A, RAE -100% in Sausage, pork, chorizo, link or ground, cooked, pan-fried
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