Sausage, pork, chorizo, link or ground, cooked, pan-fried vs Bacon, turkey, unprepared
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Sausage, pork, chorizo, link or ground, cooked, pan-fried es más alto en más vitaminas y minerales
Calorías (kcal)
Sausage 346
Bacon 226
Proteínas (g)
Sausage 19.3
Bacon 15.9
Carbohidratos (g)
Sausage 2.63
Bacon 1.89
Grasas (g)
Sausage 28.1
Bacon 16.9
Fibra (g)
Sausage —
Bacon —
Respuestas rápidas
¿Cuál tiene más proteínas?
Sausage, pork, chorizo, link or ground, cooked, pan-fried — 19.3g vs 15.9g por 100g.
¿Cuál tiene menos calorías?
Bacon, turkey, unprepared — 226 vs 346 kcal por 100g.
¿Cuál es más denso en nutrientes?
Sausage, pork, chorizo, link or ground, cooked, pan-fried 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 | Bacon | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 346 kcal | 226 kcal | +53% |
| Macronutrients | |||
| Agua | 46.3 g | 61.8 g | -25% |
| Proteína | 19.3 g | 15.9 g | +21% |
| Lípidos totales (grasa) | 28.1 g | 16.9 g | +66% |
| Carbohidratos, por diferencia | 2.63 g | 1.89 g | +39% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 9.45 g | 4.52 g | +109% |
| ácidos grasos, monoinsaturados totales | 11.7 g | 6.22 g | +88% |
| ácidos grasos, trans totales | 0.115 g | 0.184 g | -37% |
| colesterol | 107 mg | 86.0 mg | +24% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.365 mg | 0.030 mg | +1117% |
| Riboflavin (Vitamin B2) | 0.420 mg | 0.237 mg | +77% |
| Niacin (Vitamin B3) | 7.06 mg | 4.03 mg | +75% |
| Pantothenic acid (Vitamin B5) | 1.20 mg | 0.675 mg | +78% |
| Vitamin B-6 — Pyridoxine | 0.554 mg | 0.244 mg | +127% |
| Biotin (Vitamin B7) | 10.0 ug | 10.0 ug | = |
| colina, total | 97.1 mg | — | |
| Vitamin B-12 — Cobalamin | 1.21 ug | 1.19 ug | +2% |
| vitamina A, RAE | 0 ug | 10.0 ug | -100% |
| caroteno, beta | — | 0 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | 1.50 mg | 0.110 mg | +1264% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | — | |
| Minerals | |||
| calcio, Ca | 37.0 mg | 80.0 mg | -54% |
| hierro, Fe | 2.34 mg | 1.40 mg | +67% |
| magnesio, Mg | 30.1 mg | 16.0 mg | +88% |
| fósforo, P | 207 mg | 222 mg | -7% |
| potasio, K | 435 mg | 349 mg | +25% |
| sodio, Na | 983 mg | 1069 mg | -8% |
| zinc, Zn | 2.19 mg | 2.54 mg | -14% |
| cobre, Cu | 0.130 mg | 0.068 mg | +91% |
| manganeso, Mn | 0.188 mg | 0.019 mg | +889% |
| selenio, Se | 25.9 ug | 15.8 ug | +64% |
| Other Nutrients | |||
| Energía | 1450 kj | 944 kj | +54% |
| Nitrógeno | 3.09 g | — | |
| grasa total (NLEA) | 26.0 g | — | |
| Ceniza | 3.66 g | 3.41 g | +7% |
| Sacarosa | — | 2.35 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 10.0 ug | |
| colina, libre | 42.7 mg | — | |
| colina, de la fosfocolina | 40.3 mg | — | |
| colina, de la fosfatidilcolina | 0.400 mg | — | |
| colina, de la glicerofosfocolina | 2.80 mg | — | |
| colina, de la esfingomielina | 10.9 mg | — | |
| betaína | 6.10 mg | — | |
| retinol | 0 ug | 10.0 ug | -100% |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | — | 34.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.35 mg | 0 mg | |
| 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 | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.006 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0.001 g | -100% |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0.001 g | +200% |
| SFA 10:0 (Capric acid) | 0.020 g | 0.004 g | +400% |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.022 g | 0.026 g | -15% |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.145 g | +139% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.023 g | -48% |
| SFA 16:0 (Palmitic acid) | 5.90 g | 3.09 g | +91% |
| SFA 17:0 (Margaric acid) | 0.072 g | 0.040 g | +80% |
| SFA 18:0 (Stearic acid) | 3.00 g | 1.16 g | +159% |
| SFA 20:0 (Arachidic acid) | 0.055 g | 0.018 g | +206% |
| SFA 22:0 (Behenic acid) | 0.011 g | 0.007 g | +57% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.003 g | -33% |
| MUFA 14:1 (Myristoleic acid) | — | 0.021 g | |
| MUFA 14:1 c | 0.006 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.496 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.569 g | 0.485 g | +17% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0.023 g | +170% |
| MUFA 17:1 c | 0.062 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 5.59 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 5.46 g | +98% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.086 g | |
| MUFA 20:1 c | 0.247 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0.003 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0.003 g | +100% |
| MUFA 22:1 n-9 | 0.006 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.001 g | -100% |
| ácidos grasos, poliinsaturados totales | 4.74 g | 4.70 g | +1% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 4.25 g | |
| AGPI 18:2 c | 4.16 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 4.20 g | -2% |
| PUFA 18:2 CLA | 0.029 g | 0.022 g | +32% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.251 g | |
| AGPI 18:3 c | 0.189 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | 0.241 g | -24% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0.010 g | -50% |
| AGPI 18:3i | — | 0 g | |
| AGPI 20:2 c | 0.182 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.182 g | 0.027 g | +574% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.016 g | |
| AGPI 20:3 c | 0.058 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | 0.003 g | +733% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | 0.013 g | +162% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.128 g | 0.107 g | +20% |
| AGPI 20:4c | 0.128 g | — | |
| AGPI 20:5c | 0.003 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.006 g | -50% |
| PUFA 22:2 (Docosadienoic acid) | 0.001 g | — | |
| AGPI 22:5 c | 0.020 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.031 g | 0.020 g | +55% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.020 g | 0.010 g | +100% |
| AGPI 22:6 c | 0.005 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | 0.007 g | -29% |
| ácidos grasos, trans-monoenoico total | 0.093 g | 0.149 g | -38% |
| TFA 16:1 t | 0.004 g | 0.011 g | -64% |
| TFA 18:1 t | 0.089 g | 0.138 g | -36% |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.022 g | — | |
| TFA 18:2 t sin definir | 0.022 g | 0.036 g | -39% |
| ácidos grasos, trans-polienoico total | 0 g | 0.036 g | -100% |
| TFA 18:3 t | 0 g | — | |
| hidroxiprolina | — | 0.326 g | |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.