Sausage vs Eggs
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
Eggs 148
Protein (g)
Sausage 19.3
Eggs 12.4
Carbs (g)
Sausage 2.63
Eggs 0.960
Fat (g)
Sausage 28.1
Eggs 9.96
Fiber (g)
Sausage —
Eggs 0
Quick answers
Which has more protein?
Sausage, pork, chorizo, link or ground, cooked, pan-fried — 19.3g vs 12.4g per 100g.
Which has fewer calories?
Eggs, Grade A, Large, egg whole — 148 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 | Eggs | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 346 kcal | 148 kcal | +134% |
| Macronutrients | |||
| Water | 46.3 g | 75.8 g | -39% |
| Protein | 19.3 g | 12.4 g | +56% |
| Total lipid (fat) | 28.1 g | 9.96 g | +182% |
| Carbohydrate, by difference | 2.63 g | 0.960 g | +174% |
| Fiber, total dietary | — | 0 g | |
| Sugars, Total | — | 0.200 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.45 g | 3.20 g | +195% |
| Fatty acids, total monounsaturated | 11.7 g | 3.63 g | +222% |
| Fatty acids, total trans | 0.115 g | — | |
| Cholesterol | 107 mg | 411 mg | -74% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.365 mg | 0.077 mg | +374% |
| Riboflavin (Vitamin B2) | 0.420 mg | 0.419 mg | = |
| Niacin (Vitamin B3) | 7.06 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 1.20 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.554 mg | 0.063 mg | +779% |
| Biotin (Vitamin B7) | 10.0 ug | 71.0 ug | -86% |
| Choline, total | 97.1 mg | 335 mg | -71% |
| Vitamin B-12 — Cobalamin | 1.21 ug | 1.02 ug | +19% |
| Vitamin A, RAE | 0 ug | 180 ug | -100% |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 1.50 mg | — | |
| Vitamin D (D2 + D3) | — | 2.46 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | — | |
| Minerals | |||
| Calcium, Ca | 37.0 mg | 48.0 mg | -23% |
| Iron, Fe | 2.34 mg | 1.67 mg | +40% |
| Magnesium, Mg | 30.1 mg | 11.4 mg | +164% |
| Phosphorus, P | 207 mg | 184 mg | +13% |
| Potassium, K | 435 mg | 132 mg | +230% |
| Sodium, Na | 983 mg | 129 mg | +662% |
| Zinc, Zn | 2.19 mg | 1.24 mg | +77% |
| Copper, Cu | 0.130 mg | 0 mg | |
| Manganese, Mn | 0.188 mg | 0 mg | |
| Selenium, Se | 25.9 ug | 31.1 ug | -17% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 143 kcal | |
| Energy (Atwater Specific Factors) | — | 147 kcal | |
| Energy | 1450 kj | 617 kj | +135% |
| Nitrogen | 3.09 g | 1.99 g | +55% |
| Total fat (NLEA) | 26.0 g | 8.65 g | +201% |
| Ash | 3.66 g | 0.850 g | +331% |
| Carbohydrate, by summation | — | 0.200 g | |
| Sucrose | — | 0 g | |
| Glucose | — | 0.200 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Starch | — | 0 g | |
| Iodine, I | — | 49.1 ug | |
| Choline, free | 42.7 mg | 0.600 mg | +7017% |
| Choline, from phosphocholine | 40.3 mg | 309 mg | -87% |
| Choline, from phosphotidyl choline | 0.400 mg | 0.200 mg | +100% |
| Choline, from glycerophosphocholine | 2.80 mg | 0.200 mg | +1300% |
| Choline, from sphingomyelin | 10.9 mg | 25.1 mg | -57% |
| Betaine | 6.10 mg | 0.600 mg | +917% |
| Retinol | 0 ug | 179 ug | -100% |
| cis-beta-Carotene | — | 0 ug | |
| trans-beta-Carotene | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 13.0 ug | |
| Cryptoxanthin, alpha | — | 13.0 ug | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| cis-Lycopene | — | 0 ug | |
| trans-Lycopene | — | 0 ug | |
| cis-Lutein/Zeaxanthin | — | 57.0 ug | |
| Alpha-carotene (Provitamin A) | — | 230 ug | |
| Zeaxanthin | — | 229 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) | — | 98.4 IU | |
| Vitamin D2 — Ergocalciferol (plant source) | — | 0 ug | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 2.46 ug | |
| 25-hydroxycholecalciferol | — | 0.560 ug | |
| Vitamin K1 — Phylloquinone | 6.00 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.003 g | — | |
| SFA 10:0 (Capric acid) | 0.020 g | — | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.022 g | — | |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.032 g | +981% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | — | |
| SFA 16:0 (Palmitic acid) | 5.90 g | 2.32 g | +154% |
| SFA 17:0 (Margaric acid) | 0.072 g | — | |
| SFA 18:0 (Stearic acid) | 3.00 g | 0.813 g | +269% |
| SFA 20:0 (Arachidic acid) | 0.055 g | — | |
| SFA 22:0 (Behenic acid) | 0.011 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | — | |
| MUFA 14:1 c | 0.006 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.569 g | 0.238 g | +139% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | — | |
| MUFA 17:1 c | 0.062 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 3.35 g | +222% |
| MUFA 20:1 c | 0.247 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | — | |
| MUFA 22:1 n-9 | 0.006 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 4.74 g | 1.82 g | +160% |
| PUFA 18:2 c | 4.16 g | 1.46 g | +185% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 1.46 g | +183% |
| PUFA 18:2 CLAs | 0.029 g | — | |
| PUFA 18:3 c | 0.189 g | 0.011 g | +1618% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0.011 g | -55% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 c | 0.182 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.182 g | — | |
| PUFA 20:3 c | 0.058 g | 0.020 g | +190% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | — | |
| 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 | — | |
| 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 | — | |
| 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 | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.020 g | — | |
| PUFA 22:6 c | 0.005 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | — | |
| Fatty acids, total trans-monoenoic | 0.093 g | — | |
| TFA 16:1 t | 0.004 g | — | |
| TFA 18:1 t | 0.089 g | — | |
| TFA 22:1 t | 0 g | — | |
| Fatty acids, total trans-dienoic | 0.022 g | — | |
| TFA 18:2 t not further defined | 0.022 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Tryptophan (EAA) | — | 0.166 g | |
| Threonine (EAA) | — | 0.594 g | |
| Isoleucine (EAA, BCAA) | — | 0.616 g | |
| Leucine (EAA, BCAA) | — | 1.05 g | |
| Lysine (EAA) | — | 0.832 g | |
| Methionine (EAA) | — | 0.418 g | |
| Phenylalanine (EAA) | — | 0.660 g | |
| Tyrosine (conditionally essential) | — | 0.512 g | |
| Valine (EAA, BCAA) | — | 0.734 g | |
| Arginine (conditionally essential) | — | 0.787 g | |
| Histidine (EAA) | — | 0.283 g | |
| Alanine | — | 0.667 g | |
| Aspartic acid | — | 1.27 g | |
| Glutamic acid | — | 1.63 g | |
| Glycine (conditionally essential) | — | 0.408 g | |
| Proline (conditionally essential) | — | 0.560 g | |
| Serine | — | 0.919 g | |
| Hydroxyproline | — | 0 g | |
| Cysteine | — | 0.385 g | |
| Daidzein | — | 0.020 mg | |
| Genistein | — | 0.020 mg | |
| Choline | |||
| Choline from glycerophoshocholine | — | 0.600 mg | |
| Choline from phosphatidylcholine | — | 240 mg | |
| Choline from phosphocholine | — | 0.600 mg | |
| Choline from sphingomyelin | — | 11.0 mg | |
| Free Choline | — | 0.600 mg | |
| Total Choline | — | 250 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 49.2 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 1.10 mg | |
| Isoflavones | |||
| Total isoflavones | — | 0.050 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 Eggs, Grade A, Large, egg whole nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +779% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Sodium, Na +662% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Thiamin (Vitamin B1) +374% in Sausage, pork, chorizo, link or ground, cooked, pan-fried Potassium, K +230% in Sausage, pork, chorizo, link or ground, cooked, pan-fried
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