Sausage, Italian, pork, mild, cooked, pan-fried vs Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles es más alto en más vitaminas y minerales
Calorías (kcal)
Sausage 322
Turkey 220
Proteínas (g)
Sausage 18.2
Turkey 27.1
Carbohidratos (g)
Sausage 2.15
Turkey 0
Grasas (g)
Sausage 26.2
Turkey 11.6
Fibra (g)
Sausage —
Turkey —
Respuestas rápidas
¿Cuál tiene más proteínas?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 27.1g vs 18.2g por 100g.
¿Cuál tiene menos calorías?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 220 vs 322 kcal por 100g.
¿Cuál es más denso en nutrientes?
Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles 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 | Sausage | Turkey | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 322 kcal | 220 kcal | +46% |
| Macronutrients | |||
| Agua | 50.9 g | 61.1 g | -17% |
| Proteína | 18.2 g | 27.1 g | -33% |
| Lípidos totales (grasa) | 26.2 g | 11.6 g | +126% |
| Carbohidratos, por diferencia | 2.15 g | 0 g | |
| Azúcares, totales | 1.46 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 9.15 g | 2.97 g | +208% |
| ácidos grasos, monoinsaturados totales | 11.6 g | 3.78 g | +207% |
| ácidos grasos, trans totales | 0.100 g | 0.144 g | -31% |
| colesterol | 80.0 mg | 104 mg | -23% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.310 mg | 0.088 mg | +252% |
| Riboflavin (Vitamin B2) | 0.242 mg | 0.262 mg | -8% |
| Niacin (Vitamin B3) | 5.73 mg | 8.09 mg | -29% |
| Pantothenic acid (Vitamin B5) | 0.783 mg | 1.40 mg | -44% |
| Vitamin B-6 — Pyridoxine | 0.343 mg | 0.497 mg | -31% |
| Biotin (Vitamin B7) | 0 ug | — | |
| colina, total | 70.4 mg | 78.7 mg | -11% |
| Vitamin B-12 — Cobalamin | 1.06 ug | 1.90 ug | -44% |
| vitamina A, RAE | 22.0 ug | 30.0 ug | -27% |
| vitamina E (alfa-tocoferol) | 0.800 mg | 0.180 mg | +344% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 18.8 ug | — | |
| Minerals | |||
| calcio, Ca | 12.0 mg | 31.0 mg | -61% |
| hierro, Fe | 1.29 mg | 1.56 mg | -17% |
| magnesio, Mg | 18.6 mg | 29.1 mg | -36% |
| fósforo, P | 145 mg | 259 mg | -44% |
| potasio, K | 310 mg | 304 mg | +2% |
| sodio, Na | 766 mg | 90.0 mg | +751% |
| zinc, Zn | 2.41 mg | 3.77 mg | -36% |
| cobre, Cu | 0.074 mg | 0.166 mg | -55% |
| manganeso, Mn | 0.033 mg | 0.010 mg | +230% |
| selenio, Se | 20.2 ug | 28.4 ug | -29% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 317 kcal | 213 kcal | +49% |
| energía (factores específicos de Atwater) | 322 kcal | 220 kcal | +46% |
| Energía | 1350 kj | 922 kj | +46% |
| Nitrógeno | 2.91 g | 4.34 g | -33% |
| grasa total (NLEA) | 25.8 g | 10.4 g | +148% |
| Ceniza | 2.63 g | 1.27 g | +107% |
| Sacarosa | 0 g | — | |
| Glucosa | 1.46 g | — | |
| Fructosa | 0 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0 g | — | |
| colina, libre | 5.90 mg | 2.60 mg | +127% |
| colina, de la fosfocolina | 46.1 mg | 1.60 mg | +2781% |
| colina, de la fosfatidilcolina | 0.300 mg | 65.5 mg | -100% |
| colina, de la glicerofosfocolina | 10.5 mg | 0.900 mg | +1067% |
| colina, de la esfingomielina | 7.60 mg | 8.10 mg | -6% |
| betaína | 3.90 mg | 12.3 mg | -68% |
| retinol | 22.0 ug | 30.0 ug | -27% |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0.010 mg | -100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.150 mg | 0.190 mg | -21% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0.030 mg | -100% |
| 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 | 0 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) | 0.002 g | 0.001 g | +100% |
| SFA 10:0 (Capric acid) | 0.016 g | 0.005 g | +220% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.017 g | 0.015 g | +13% |
| SFA 14:0 (Myristic acid) | 0.335 g | 0.093 g | +260% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.014 g | -14% |
| SFA 16:0 (Palmitic acid) | 5.71 g | 2.02 g | +183% |
| SFA 17:0 (Margaric acid) | 0.069 g | 0.027 g | +156% |
| SFA 18:0 (Stearic acid) | 2.90 g | 0.774 g | +275% |
| SFA 20:0 (Arachidic acid) | 0.065 g | 0.010 g | +550% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.003 g | +233% |
| SFA 24:0 (Lignoceric acid) | 0 g | 0.001 g | -100% |
| MUFA 14:1 c | 0.005 g | 0.017 g | -71% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.576 g | 0.372 g | +55% |
| MUFA 17:1 (Heptadecenoic acid) | 0.056 g | 0.020 g | +180% |
| MUFA 17:1 c | 0.056 g | 0.020 g | +180% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.7 g | 3.33 g | +221% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.041 g | |
| MUFA 20:1 c | 0.297 g | 0.041 g | +624% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0.002 g | +350% |
| MUFA 22:1 n-9 | 0.009 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.002 g | -100% |
| ácidos grasos, poliinsaturados totales | 4.96 g | 3.49 g | +42% |
| AGPI 18:2 c | 4.34 g | 3.07 g | +41% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.31 g | 3.05 g | +41% |
| PUFA 18:2 CLA | 0.029 g | 0.020 g | +45% |
| AGPI 18:3 c | 0.180 g | 0.184 g | -2% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.175 g | 0.175 g | = |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0.009 g | -44% |
| AGPI 18:3i | — | 0 g | |
| AGPI 20:2 c | 0.217 g | 0.020 g | +985% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.217 g | 0.020 g | +985% |
| AGPI 20:3 c | 0.063 g | 0.016 g | +294% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.027 g | 0.002 g | +1250% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.036 g | 0.014 g | +157% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.125 g | 0.165 g | -24% |
| AGPI 20:4c | 0.125 g | 0.165 g | -24% |
| AGPI 20:5c | 0.005 g | 0.004 g | +25% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.005 g | 0.004 g | +25% |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | 0 g | |
| AGPI 22:5 c | 0.024 g | 0.016 g | +50% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.046 g | 0.031 g | +48% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.016 g | +50% |
| AGPI 22:6 c | 0.003 g | 0.011 g | -73% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.003 g | 0.011 g | -73% |
| ácidos grasos, trans-monoenoico total | 0.079 g | 0.106 g | -25% |
| TFA 16:1 t | 0.007 g | 0.007 g | = |
| TFA 18:1 t | 0.073 g | 0.099 g | -26% |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.020 g | 0.038 g | -47% |
| TFA 18:2 t sin definir | 0.020 g | 0.038 g | -47% |
| ácidos grasos, trans-polienoico total | 0 g | — | |
| TFA 18:3 t | 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.