Sausage vs Turkey
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
Turkey 220
Protein (g)
Sausage 19.3
Turkey 27.1
Carbs (g)
Sausage 2.63
Turkey 0
Fat (g)
Sausage 28.1
Turkey 11.6
Fiber (g)
Sausage —
Turkey —
Quick answers
Which has more protein?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 27.1g vs 19.3g per 100g.
Which has fewer calories?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 220 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 | Turkey | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 346 kcal | 220 kcal | +57% |
| Macronutrients | |||
| Water | 46.3 g | 61.1 g | -24% |
| Protein | 19.3 g | 27.1 g | -29% |
| Total lipid (fat) | 28.1 g | 11.6 g | +142% |
| Carbohydrate, by difference | 2.63 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.45 g | 2.97 g | +218% |
| Fatty acids, total monounsaturated | 11.7 g | 3.78 g | +210% |
| Fatty acids, total trans | 0.115 g | 0.144 g | -20% |
| Cholesterol | 107 mg | 104 mg | +3% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.365 mg | 0.088 mg | +315% |
| Riboflavin (Vitamin B2) | 0.420 mg | 0.262 mg | +60% |
| Niacin (Vitamin B3) | 7.06 mg | 8.09 mg | -13% |
| Pantothenic acid (Vitamin B5) | 1.20 mg | 1.40 mg | -14% |
| Vitamin B-6 — Pyridoxine | 0.554 mg | 0.497 mg | +11% |
| Biotin (Vitamin B7) | 10.0 ug | — | |
| Choline, total | 97.1 mg | 78.7 mg | +23% |
| Vitamin B-12 — Cobalamin | 1.21 ug | 1.90 ug | -36% |
| Vitamin A, RAE | 0 ug | 30.0 ug | -100% |
| Vitamin E (alpha-tocopherol) | 1.50 mg | 0.180 mg | +733% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 37.0 mg | 31.0 mg | +19% |
| Iron, Fe | 2.34 mg | 1.56 mg | +50% |
| Magnesium, Mg | 30.1 mg | 29.1 mg | +3% |
| Phosphorus, P | 207 mg | 259 mg | -20% |
| Potassium, K | 435 mg | 304 mg | +43% |
| Sodium, Na | 983 mg | 90.0 mg | +992% |
| Zinc, Zn | 2.19 mg | 3.77 mg | -42% |
| Copper, Cu | 0.130 mg | 0.166 mg | -22% |
| Manganese, Mn | 0.188 mg | 0.010 mg | +1780% |
| Selenium, Se | 25.9 ug | 28.4 ug | -9% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 213 kcal | |
| Energy (Atwater Specific Factors) | — | 220 kcal | |
| Energy | 1450 kj | 922 kj | +57% |
| Nitrogen | 3.09 g | 4.34 g | -29% |
| Total fat (NLEA) | 26.0 g | 10.4 g | +150% |
| Ash | 3.66 g | 1.27 g | +188% |
| Choline, free | 42.7 mg | 2.60 mg | +1542% |
| Choline, from phosphocholine | 40.3 mg | 1.60 mg | +2419% |
| Choline, from phosphotidyl choline | 0.400 mg | 65.5 mg | -99% |
| Choline, from glycerophosphocholine | 2.80 mg | 0.900 mg | +211% |
| Choline, from sphingomyelin | 10.9 mg | 8.10 mg | +35% |
| Betaine | 6.10 mg | 12.3 mg | -50% |
| Retinol | 0 ug | 30.0 ug | -100% |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0.010 mg | -100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | 0.190 mg | -100% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.35 mg | 0.030 mg | +7733% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.040 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0.110 mg | -100% |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 6.00 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.003 g | +100% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0.001 g | +200% |
| SFA 10:0 (Capric acid) | 0.020 g | 0.005 g | +300% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.022 g | 0.015 g | +47% |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.093 g | +272% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.014 g | -14% |
| SFA 16:0 (Palmitic acid) | 5.90 g | 2.02 g | +192% |
| SFA 17:0 (Margaric acid) | 0.072 g | 0.027 g | +167% |
| SFA 18:0 (Stearic acid) | 3.00 g | 0.774 g | +288% |
| SFA 20:0 (Arachidic acid) | 0.055 g | 0.010 g | +450% |
| SFA 22:0 (Behenic acid) | 0.011 g | 0.003 g | +267% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.001 g | +100% |
| MUFA 14:1 c | 0.006 g | 0.017 g | -65% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.569 g | 0.372 g | +53% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0.020 g | +210% |
| MUFA 17:1 c | 0.062 g | 0.020 g | +210% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 3.33 g | +224% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.041 g | |
| MUFA 20:1 c | 0.247 g | 0.041 g | +502% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0.002 g | +200% |
| 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 | 3.49 g | +36% |
| PUFA 18:2 c | 4.16 g | 3.07 g | +36% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 3.05 g | +35% |
| PUFA 18:2 CLAs | 0.029 g | 0.020 g | +45% |
| PUFA 18:3 c | 0.189 g | 0.184 g | +3% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | 0.175 g | +5% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0.009 g | -44% |
| 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 | 0.020 g | +810% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.182 g | 0.020 g | +810% |
| PUFA 20:3 c | 0.058 g | 0.016 g | +262% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | 0.002 g | +1150% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | 0.014 g | +143% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.128 g | 0.165 g | -22% |
| PUFA 20:4c | 0.128 g | 0.165 g | -22% |
| PUFA 20:5c | 0.003 g | 0.004 g | -25% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.004 g | -25% |
| PUFA 22:2 (Docosadienoic acid) | 0.001 g | 0 g | |
| PUFA 22:5 c | 0.020 g | 0.016 g | +25% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.031 g | 0.031 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.020 g | 0.016 g | +25% |
| PUFA 22:6 c | 0.005 g | 0.011 g | -55% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | 0.011 g | -55% |
| Fatty acids, total trans-monoenoic | 0.093 g | 0.106 g | -12% |
| TFA 16:1 t | 0.004 g | 0.007 g | -43% |
| TFA 18:1 t | 0.089 g | 0.099 g | -10% |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.022 g | 0.038 g | -42% |
| TFA 18:2 t not further defined | 0.022 g | 0.038 g | -42% |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
* 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 Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles nutrition facts Compare other foods →
Dig deeper — biggest differences
Manganese, Mn +1780% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Sodium, Na +992% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Vitamin E (alpha-tocopherol) +733% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Thiamin (Vitamin B1) +315% in Sausage, pork, chorizo, link or ground, cooked, pan-fried
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