Sausage vs Bacon and beef sticks
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Sausage, turkey, fresh, cooked is higher in more vitamins & minerals
Calories (kcal)
Sausage 196
Bacon and 517
Protein (g)
Sausage 23.9
Bacon and 29.1
Carbs (g)
Sausage 0
Bacon and 0.800
Fat (g)
Sausage 10.4
Bacon and 44.2
Fiber (g)
Sausage 0
Bacon and 0
Quick answers
Which has more protein?
Bacon and beef sticks — 29.1g vs 23.9g per 100g.
Which has fewer calories?
Sausage, turkey, fresh, cooked — 196 vs 517 kcal per 100g.
Which is more nutrient-dense?
Sausage, turkey, fresh, cooked 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 and beef sticks | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 196 kcal | 517 kcal | -62% |
| Macronutrients | |||
| Water | 65.1 g | 21.6 g | +201% |
| Protein | 23.9 g | 29.1 g | -18% |
| Total lipid (fat) | 10.4 g | 44.2 g | -76% |
| Carbohydrate, by difference | 0 g | 0.800 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.27 g | 16.0 g | -86% |
| Fatty acids, total monounsaturated | 2.99 g | 21.9 g | -86% |
| Fatty acids, total trans | 0.430 g | — | |
| Cholesterol | 92.0 mg | 102 mg | -10% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.700 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.084 mg | 0.600 mg | -86% |
| Riboflavin (Vitamin B2) | 0.255 mg | 0.285 mg | -11% |
| Niacin (Vitamin B3) | 5.72 mg | 4.87 mg | +18% |
| Pantothenic acid (Vitamin B5) | 1.08 mg | 1.06 mg | +2% |
| Vitamin B-6 — Pyridoxine | 0.322 mg | 0.500 mg | -36% |
| Biotin (Vitamin B7) | 6.00 ug | 2.00 ug | +200% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Vitamin B-12 — Cobalamin | 1.23 ug | 1.90 ug | -35% |
| Vitamin A, RAE | 13.0 ug | 0 ug | |
| Carotene, beta | 11.0 ug | 0 ug | |
| Carotene, alpha | 11.0 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.180 mg | — | |
| Minerals | |||
| Calcium, Ca | 22.0 mg | 14.0 mg | +57% |
| Iron, Fe | 1.49 mg | 1.86 mg | -20% |
| Magnesium, Mg | 21.0 mg | 17.0 mg | +24% |
| Phosphorus, P | 202 mg | 142 mg | +42% |
| Potassium, K | 298 mg | 385 mg | -23% |
| Sodium, Na | 665 mg | 1420 mg | -53% |
| Zinc, Zn | 3.88 mg | 3.23 mg | +20% |
| Copper, Cu | 0.145 mg | 0.080 mg | +81% |
| Manganese, Mn | 0.024 mg | 0.038 mg | -37% |
| Selenium, Se | 0 ug | 26.1 ug | -100% |
| Other Nutrients | |||
| Energy | 821 kj | 2165 kj | -62% |
| Ash | 2.00 g | 4.30 g | -53% |
| Total Sugars | 0 g | 0.800 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | 6.00 ug | 2.00 ug | +200% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 6.00 ug | 2.00 ug | +200% |
| Betaine | 8.00 mg | — | |
| Retinol | 11.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 11.0 ug | 0 ug | |
| Vitamin A, IU | 75.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 11.0 ug | 0 ug | |
| Lycopene | 11.0 ug | 0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.160 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.120 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 K1 — Phylloquinone | 1.50 ug | 1.60 ug | -6% |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0.060 g | -100% |
| SFA 12:0 (Lauric acid) | 0.009 g | 0.040 g | -78% |
| SFA 14:0 (Myristic acid) | 0.081 g | 0.510 g | -84% |
| SFA 15:0 (Pentadecanoic acid) | 0.013 g | — | |
| SFA 16:0 (Palmitic acid) | 1.49 g | 7.60 g | -80% |
| SFA 17:0 (Margaric acid) | 0.027 g | — | |
| SFA 18:0 (Stearic acid) | 0.635 g | 4.00 g | -84% |
| SFA 20:0 (Arachidic acid) | 0.010 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.013 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.250 g | 1.69 g | -85% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.70 g | 15.4 g | -82% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.030 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 2.71 g | 4.30 g | -37% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.38 g | 2.87 g | -17% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.173 g | 0.330 g | -48% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.160 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.013 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.018 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.131 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.185 g | 0.210 g | -12% |
| Threonine (EAA) | 0.892 g | 0.959 g | -7% |
| Isoleucine (EAA, BCAA) | 0.993 g | 0.971 g | +2% |
| Leucine (EAA, BCAA) | 1.68 g | 1.73 g | -3% |
| Lysine (EAA) | 1.88 g | 1.82 g | +3% |
| Methionine (EAA) | 0.533 g | 0.593 g | -10% |
| Cystine (conditionally essential) | 0.230 g | 0.262 g | -12% |
| Phenylalanine (EAA) | 0.866 g | 0.868 g | = |
| Tyrosine (conditionally essential) | 0.744 g | 0.710 g | +5% |
| Valine (EAA, BCAA) | 1.04 g | 1.08 g | -4% |
| Arginine (conditionally essential) | 1.44 g | 1.52 g | -5% |
| Histidine (EAA) | 0.577 g | 0.699 g | -17% |
| Alanine | 1.35 g | 1.48 g | -9% |
| Aspartic acid | 2.01 g | 2.07 g | -3% |
| Glutamic acid | 3.56 g | 3.38 g | +5% |
| Glycine (conditionally essential) | 1.30 g | 1.64 g | -21% |
| Proline (conditionally essential) | 0.992 g | 1.19 g | -16% |
| Serine | 0.922 g | 0.942 g | -2% |
| Hydroxyproline | 0.226 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Choline | |||
| Choline from glycerophoshocholine | 1.10 mg | — | |
| Choline from phosphatidylcholine | 48.0 mg | — | |
| Choline from phosphocholine | 1.50 mg | — | |
| Choline from sphingomyelin | 10.0 mg | — | |
| Free Choline | 2.00 mg | — | |
| Total Choline | 63.0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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