Sausage vs Fish
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Sausage, pork, chorizo, link or ground, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Sausage 346
Fish 90
Protein (g)
Sausage 19.3
Fish 19.0
Carbs (g)
Sausage 2.63
Fish 0.080
Fat (g)
Sausage 28.1
Fish 0.940
Fiber (g)
Sausage —
Fish —
Quick answers
Which has more protein?
Sausage, pork, chorizo, link or ground, cooked, pan-fried — 19.3g vs 19.0g per 100g.
Which has fewer calories?
Fish, tuna, light, canned in water, drained solids — 90 vs 346 kcal per 100g.
Which is more nutrient-dense?
Sausage, pork, chorizo, link or ground, 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 | Fish | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 346 kcal | 90 kcal | +284% |
| Macronutrients | |||
| Water | 46.3 g | 79.0 g | -41% |
| Protein | 19.3 g | 19.0 g | +2% |
| Total lipid (fat) | 28.1 g | 0.940 g | +2889% |
| Carbohydrate, by difference | 2.63 g | 0.080 g | +3188% |
| Sugars, Total | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.45 g | 0.224 g | +4119% |
| Fatty acids, total monounsaturated | 11.7 g | 0.114 g | +10163% |
| Fatty acids, total trans | 0.115 g | 0.002 g | +5650% |
| Cholesterol | 107 mg | 36.0 mg | +197% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.365 mg | 0.030 mg | +1117% |
| Riboflavin (Vitamin B2) | 0.420 mg | 0.082 mg | +412% |
| Niacin (Vitamin B3) | 7.06 mg | 9.92 mg | -29% |
| Pantothenic acid (Vitamin B5) | 1.20 mg | 0.148 mg | +711% |
| Vitamin B-6 — Pyridoxine | 0.554 mg | 0.320 mg | +73% |
| Biotin (Vitamin B7) | 10.0 ug | — | |
| Choline, total | 97.1 mg | — | |
| Vitamin B-12 — Cobalamin | 1.21 ug | 2.57 ug | -53% |
| Vitamin A, RAE | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 1.50 mg | — | |
| Vitamin D (D2 + D3) | — | 1.20 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 37.0 mg | 18.0 mg | +106% |
| Iron, Fe | 2.34 mg | 1.67 mg | +40% |
| Magnesium, Mg | 30.1 mg | 22.7 mg | +33% |
| Phosphorus, P | 207 mg | 137 mg | +51% |
| Potassium, K | 435 mg | 176 mg | +147% |
| Sodium, Na | 983 mg | 219 mg | +349% |
| Zinc, Zn | 2.19 mg | 0.660 mg | +232% |
| Copper, Cu | 0.130 mg | 0.048 mg | +171% |
| Manganese, Mn | 0.188 mg | 0.019 mg | +889% |
| Selenium, Se | 25.9 ug | 67.8 ug | -62% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 85 kcal | |
| Energy (Atwater Specific Factors) | — | 90 kcal | |
| Energy | 1450 kj | 376 kj | +286% |
| Nitrogen | 3.09 g | 3.04 g | +2% |
| Total fat (NLEA) | 26.0 g | 0.600 g | +4233% |
| Ash | 3.66 g | 0.980 g | +273% |
| Sucrose | — | 0 g | |
| Glucose | — | 0 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Iodine, I | — | 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 | 2.70 mg | +126% |
| Retinol | 0 ug | — | |
| 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) | — | 47.0 IU | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 1.20 ug | |
| 25-hydroxycholecalciferol | — | 0 ug | |
| Vitamin K1 — Phylloquinone | 6.00 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.001 g | +500% |
| SFA 5:0 | — | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 7:0 | — | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0 g | |
| SFA 9:0 | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.020 g | 0.002 g | +900% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.022 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.011 g | +3045% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.005 g | +140% |
| SFA 16:0 (Palmitic acid) | 5.90 g | 0.134 g | +4303% |
| SFA 17:0 (Margaric acid) | 0.072 g | 0.007 g | +929% |
| SFA 18:0 (Stearic acid) | 3.00 g | 0.054 g | +5456% |
| SFA 20:0 (Arachidic acid) | 0.055 g | 0.002 g | +2650% |
| SFA 21:0 | — | 0.001 g | |
| SFA 22:0 (Behenic acid) | 0.011 g | 0.002 g | +450% |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.002 g | = |
| MUFA 12:1 | — | 0 g | |
| MUFA 14:1 c | 0.006 g | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.569 g | 0.016 g | +3456% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0.003 g | +1967% |
| MUFA 17:1 c | 0.062 g | 0.003 g | +1967% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 0.086 g | +12458% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.004 g | |
| MUFA 20:1 c | 0.247 g | 0.003 g | +8133% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0 g | |
| MUFA 22:1 n-9 | 0.006 g | 0 g | |
| MUFA 22:1 n-11 | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.006 g | -100% |
| Fatty acids, total polyunsaturated | 4.74 g | 0.259 g | +1730% |
| PUFA 18:2 c | 4.16 g | 0.013 g | +31900% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 0.013 g | +31669% |
| PUFA 18:2 CLAs | 0.029 g | 0 g | |
| PUFA 18:3 c | 0.189 g | 0.002 g | +9350% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | 0.002 g | +9100% |
| 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 | 0.002 g | -100% |
| PUFA 20:2 c | 0.182 g | 0.002 g | +9000% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.182 g | 0.002 g | +9000% |
| PUFA 20:3 c | 0.058 g | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 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) | 0.128 g | 0.022 g | +482% |
| PUFA 20:4c | 0.128 g | 0.022 g | +482% |
| PUFA 20:5c | 0.003 g | 0.025 g | -88% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.025 g | -88% |
| PUFA 22:2 (Docosadienoic acid) | 0.001 g | 0 g | |
| PUFA 22:5 c | 0.020 g | 0.004 g | +400% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.031 g | 0.002 g | +1450% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.020 g | 0.004 g | +400% |
| PUFA 22:6 c | 0.005 g | 0.197 g | -97% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | 0.197 g | -97% |
| Fatty acids, total trans-monoenoic | 0.093 g | 0.002 g | +4550% |
| TFA 14:1 t | — | 0 g | |
| TFA 16:1 t | 0.004 g | 0.001 g | +300% |
| TFA 18:1 t | 0.089 g | 0.001 g | +8800% |
| TFA 20:1 t | — | 0 g | |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.022 g | 0 g | |
| TFA 18:2 t not further defined | 0.022 g | 0 g | |
| Fatty acids, total trans-polyenoic | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
| Choline | |||
| Choline from glycerophoshocholine | — | 5.90 mg | |
| Choline from phosphatidylcholine | — | 18.0 mg | |
| Choline from phosphocholine | — | 0 mg | |
| Choline from sphingomyelin | — | 2.90 mg | |
| Free Choline | — | 2.10 mg | |
| Total Choline | — | 29.0 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 8.70 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 18.5 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, pork, chorizo, link or ground, cooked, pan-fried nutrition facts Fish, tuna, light, canned in water, drained solids nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +1117% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Manganese, Mn +889% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Pantothenic acid (Vitamin B5) +711% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Riboflavin (Vitamin B2) +412% in Sausage, pork, chorizo, link or ground, cooked, pan-fried
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