Sausage vs Oil
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Calories (kcal)
Sausage 346
Oil —
Protein (g)
Sausage 19.3
Oil —
Carbs (g)
Sausage 2.63
Oil —
Fat (g)
Sausage 28.1
Oil —
Fiber (g)
Sausage —
Oil —
Quick answers
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Sausage | Oil | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 346 kcal | — | |
| Macronutrients | |||
| Water | 46.3 g | — | |
| Protein | 19.3 g | — | |
| Total lipid (fat) | 28.1 g | — | |
| Carbohydrate, by difference | 2.63 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.45 g | 7.65 g | +24% |
| Fatty acids, total monounsaturated | 11.7 g | 71.6 g | -84% |
| Fatty acids, total trans | 0.115 g | 0.129 g | -11% |
| Cholesterol | 107 mg | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.365 mg | — | |
| Riboflavin (Vitamin B2) | 0.420 mg | — | |
| Niacin (Vitamin B3) | 7.06 mg | — | |
| Pantothenic acid (Vitamin B5) | 1.20 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.554 mg | — | |
| Biotin (Vitamin B7) | 10.0 ug | — | |
| Choline, total | 97.1 mg | — | |
| Vitamin B-12 — Cobalamin | 1.21 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 1.50 mg | 46.0 mg | -97% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | 0 ug | |
| Minerals | |||
| Calcium, Ca | 37.0 mg | — | |
| Iron, Fe | 2.34 mg | — | |
| Magnesium, Mg | 30.1 mg | — | |
| Phosphorus, P | 207 mg | — | |
| Potassium, K | 435 mg | — | |
| Sodium, Na | 983 mg | — | |
| Zinc, Zn | 2.19 mg | — | |
| Copper, Cu | 0.130 mg | — | |
| Manganese, Mn | 0.188 mg | — | |
| Selenium, Se | 25.9 ug | — | |
| Other Nutrients | |||
| Energy | 1450 kj | — | |
| Nitrogen | 3.09 g | — | |
| Total fat (NLEA) | 26.0 g | 93.2 g | -72% |
| Ash | 3.66 g | — | |
| 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 | — | |
| Retinol | 0 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 1.24 mg | -100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | 3.52 mg | -100% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.35 mg | 0.655 mg | +259% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 6.00 ug | 5.34 ug | +12% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.004 g | +48% |
| SFA 5:0 | — | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0.00025 g | -100% |
| SFA 7:0 | — | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0.002 g | +23% |
| SFA 9:0 | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.020 g | 0.004 g | +344% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.022 g | 0.004 g | +468% |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.074 g | +370% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.016 g | -26% |
| SFA 16:0 (Palmitic acid) | 5.90 g | 4.66 g | +27% |
| SFA 17:0 (Margaric acid) | 0.072 g | 0.028 g | +153% |
| SFA 18:0 (Stearic acid) | 3.00 g | 1.96 g | +53% |
| SFA 20:0 (Arachidic acid) | 0.055 g | 0.400 g | -86% |
| SFA 21:0 | — | 0.010 g | |
| SFA 22:0 (Behenic acid) | 0.011 g | 0.308 g | -96% |
| SFA 23:0 | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.189 g | -99% |
| 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 | 0.092 g | +517% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0.041 g | +53% |
| MUFA 17:1 c | 0.062 g | 0.041 g | +53% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 71.0 g | -85% |
| MUFA 20:1 c | 0.247 g | 0.323 g | -24% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0.012 g | -51% |
| MUFA 22:1 n-9 | 0.006 g | 0.012 g | -51% |
| MUFA 22:1 n-11 | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.174 g | -100% |
| Fatty acids, total polyunsaturated | 4.74 g | 13.8 g | -66% |
| PUFA 18:2 c | 4.16 g | 13.6 g | -70% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 13.6 g | -70% |
| PUFA 18:2 CLAs | 0.029 g | 0.021 g | +41% |
| PUFA 18:3 c | 0.189 g | 0.150 g | +26% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | 0.150 g | +23% |
| 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 g | = |
| PUFA 20:2 c | 0.182 g | 0.004 g | +4921% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.182 g | 0.004 g | +4921% |
| PUFA 20:3 c | 0.058 g | 0.0004375 g | +13157% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | 0.0004375 g | +5614% |
| 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 | — | 0.006 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.128 g | 0.000375 g | +34033% |
| PUFA 20:4c | 0.128 g | 0.000375 g | +34033% |
| PUFA 20:5c | 0.003 g | 0.00075 g | +300% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.00075 g | +300% |
| PUFA 22:2 (Docosadienoic acid) | 0.001 g | 0.007 g | -85% |
| PUFA 22:5 c | 0.020 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.031 g | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.020 g | 0 g | |
| PUFA 22:6 c | 0.005 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | 0 g | |
| Fatty acids, total trans-monoenoic | 0.093 g | 0.041 g | +130% |
| TFA 14:1 t | — | 0.000125 g | |
| TFA 16:1 t | 0.004 g | 0 g | |
| TFA 18:1 t | 0.089 g | 0.040 g | +120% |
| TFA 20:1 t | — | 0 g | |
| 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 | 0.091 g | -76% |
| TFA 18:2 t | — | 0.091 g | |
| Fatty acids, total trans-polyenoic | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
| Stigmastadiene | — | 0 mg | |
| Stigmasterol | — | 16.9 mg | |
| Campesterol | — | 35.5 mg | |
| Brassicasterol | — | 0 mg | |
| Beta-sitosterol | — | 148 mg | |
| Campestanol | — | 1.09 mg | |
| Beta-sitostanol | — | 11.8 mg | |
| Delta-5-avenasterol | — | 14.0 mg | |
| Delta-7-Stigmastenol | — | 50.8 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 Oil, safflower nutrition facts Compare other foods →
Dig deeper — biggest differences
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.