Pork, cured, bacon, cooked, restaurant vs Sausage, Italian, pork, mild, cooked, pan-fried
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Pork, cured, bacon, cooked, restaurant es más alto en más vitaminas y minerales
Calorías (kcal)
Pork 500
Sausage 322
Proteínas (g)
Pork 40.9
Sausage 18.2
Carbohidratos (g)
Pork 2.10
Sausage 2.15
Grasas (g)
Pork 36.5
Sausage 26.2
Fibra (g)
Pork —
Sausage —
Respuestas rápidas
¿Cuál tiene más proteínas?
Pork, cured, bacon, cooked, restaurant — 40.9g vs 18.2g por 100g.
¿Cuál tiene menos calorías?
Sausage, Italian, pork, mild, cooked, pan-fried — 322 vs 500 kcal por 100g.
¿Cuál es más denso en nutrientes?
Pork, cured, bacon, cooked, restaurant puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Pork | Sausage | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 500 kcal | 322 kcal | +55% |
| Macronutrients | |||
| Agua | 14.2 g | 50.9 g | -72% |
| Proteína | 40.9 g | 18.2 g | +125% |
| Lípidos totales (grasa) | 36.5 g | 26.2 g | +39% |
| Carbohidratos, por diferencia | 2.10 g | 2.15 g | -2% |
| Azúcares, totales | 3.14 g | 1.46 g | +115% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 12.6 g | 9.15 g | +38% |
| ácidos grasos, monoinsaturados totales | 15.8 g | 11.6 g | +36% |
| ácidos grasos, trans totales | 0.150 g | 0.100 g | +50% |
| colesterol | — | 80.0 mg | |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.310 mg | |
| Riboflavin (Vitamin B2) | — | 0.242 mg | |
| Niacin (Vitamin B3) | — | 5.73 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.783 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.343 mg | |
| Biotin (Vitamin B7) | — | 0 ug | |
| colina, total | — | 70.4 mg | |
| Vitamin B-12 — Cobalamin | — | 1.06 ug | |
| vitamina A, RAE | — | 22.0 ug | |
| vitamina E (alfa-tocoferol) | — | 0.800 mg | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 18.8 ug | |
| Minerals | |||
| calcio, Ca | 13.0 mg | 12.0 mg | +8% |
| hierro, Fe | 1.28 mg | 1.29 mg | -1% |
| magnesio, Mg | 36.5 mg | 18.6 mg | +96% |
| fósforo, P | 415 mg | 145 mg | +186% |
| potasio, K | 557 mg | 310 mg | +80% |
| sodio, Na | 1830 mg | 766 mg | +139% |
| zinc, Zn | 3.56 mg | 2.41 mg | +48% |
| cobre, Cu | 0.130 mg | 0.074 mg | +76% |
| manganeso, Mn | 0.020 mg | 0.033 mg | -39% |
| selenio, Se | — | 20.2 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 501 kcal | 317 kcal | +58% |
| energía (factores específicos de Atwater) | 512 kcal | 322 kcal | +59% |
| Energía | 2090 kj | 1350 kj | +55% |
| Nitrógeno | 6.54 g | 2.91 g | +125% |
| grasa total (NLEA) | 34.6 g | 25.8 g | +34% |
| Ceniza | 6.33 g | 2.63 g | +141% |
| Sacarosa | 3.09 g | 0 g | |
| Glucosa | 0.040 g | 1.46 g | -97% |
| Fructosa | 0.010 g | 0 g | |
| Lactosa | 0 g | 0 g | = |
| Maltosa | 0 g | 0 g | = |
| Galactosa | 0 g | 0 g | = |
| colina, libre | — | 5.90 mg | |
| colina, de la fosfocolina | — | 46.1 mg | |
| colina, de la fosfatidilcolina | — | 0.300 mg | |
| colina, de la glicerofosfocolina | — | 10.5 mg | |
| colina, de la esfingomielina | — | 7.60 mg | |
| betaína | — | 3.90 mg | |
| retinol | — | 22.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.150 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0 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 K1 — Phylloquinone | — | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.002 g | 0.006 g | -67% |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.001 g | 0 g | |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0.002 g | +200% |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.033 g | 0.016 g | +106% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.017 g | +76% |
| SFA 14:0 (Myristic acid) | 0.476 g | 0.335 g | +42% |
| SFA 15:0 (Pentadecanoic acid) | 0.018 g | 0.012 g | +50% |
| SFA 16:0 (Palmitic acid) | 7.94 g | 5.71 g | +39% |
| SFA 17:0 (Margaric acid) | 0.096 g | 0.069 g | +39% |
| SFA 18:0 (Stearic acid) | 3.90 g | 2.90 g | +34% |
| SFA 20:0 (Arachidic acid) | 0.072 g | 0.065 g | +11% |
| SFA 21:0 | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0.014 g | 0.010 g | +40% |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0 g | |
| MUFA 12:1 | 0.001 g | — | |
| MUFA 14:1 c | 0.009 g | 0.005 g | +80% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.839 g | 0.576 g | +46% |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0.056 g | +68% |
| MUFA 17:1 c | 0.094 g | 0.056 g | +68% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.6 g | 10.7 g | +36% |
| MUFA 20:1 c | 0.285 g | 0.297 g | -4% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0.009 g | = |
| MUFA 22:1 n-9 | 0.005 g | 0.009 g | -44% |
| MUFA 22:1 n-11 | 0.003 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0 g | |
| ácidos grasos, poliinsaturados totales | 6.00 g | 4.96 g | +21% |
| AGPI 18:2 c | 5.27 g | 4.34 g | +21% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 5.23 g | 4.31 g | +21% |
| PUFA 18:2 CLA | 0.042 g | 0.029 g | +45% |
| AGPI 18:3 c | 0.239 g | 0.180 g | +33% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | 0.175 g | +30% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | 0.005 g | +140% |
| AGPI 20:2 c | 0.214 g | 0.217 g | -1% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.214 g | 0.217 g | -1% |
| AGPI 20:3 c | 0.074 g | 0.063 g | +17% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.032 g | 0.027 g | +19% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.042 g | 0.036 g | +17% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| AGPI 22:3 | 0.001 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.160 g | 0.125 g | +28% |
| AGPI 20:4c | 0.160 g | 0.125 g | +28% |
| AGPI 20:5c | 0.003 g | 0.005 g | -40% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.005 g | -40% |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | 0.003 g | = |
| AGPI 22:5 c | 0.024 g | 0.024 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | 0.046 g | +2% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.024 g | = |
| AGPI 22:6 c | 0.006 g | 0.003 g | +100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.006 g | 0.003 g | +100% |
| ácidos grasos, trans-monoenoico total | 0.126 g | 0.079 g | +59% |
| TFA 14:1 t | 0.001 g | — | |
| TFA 16:1 t | 0.007 g | 0.007 g | = |
| TFA 18:1 t | 0.118 g | 0.073 g | +62% |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.024 g | 0.020 g | +20% |
| TFA 18:2 t sin definir | 0.024 g | 0.020 g | +20% |
| ácidos grasos, trans-polienoico total | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.