Sausage, pork, chorizo, link or ground, cooked, pan-fried vs Fish, pollock, raw
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Sausage, pork, chorizo, link or ground, cooked, pan-fried es más alto en más vitaminas y minerales
Calorías (kcal)
Sausage 346
Fish 56
Proteínas (g)
Sausage 19.3
Fish 12.3
Carbohidratos (g)
Sausage 2.63
Fish 0
Grasas (g)
Sausage 28.1
Fish 0.410
Fibra (g)
Sausage —
Fish —
Respuestas rápidas
¿Cuál tiene más proteínas?
Sausage, pork, chorizo, link or ground, cooked, pan-fried — 19.3g vs 12.3g por 100g.
¿Cuál tiene menos calorías?
Fish, pollock, raw — 56 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 | Fish | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 346 kcal | 56 kcal | +518% |
| Macronutrients | |||
| Agua | 46.3 g | 86.7 g | -47% |
| Proteína | 19.3 g | 12.3 g | +57% |
| Lípidos totales (grasa) | 28.1 g | 0.410 g | +6754% |
| Carbohidratos, por diferencia | 2.63 g | 0 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 9.45 g | 0.128 g | +7283% |
| ácidos grasos, monoinsaturados totales | 11.7 g | 0.073 g | +15927% |
| ácidos grasos, trans totales | 0.115 g | 0.016 g | +619% |
| colesterol | 107 mg | 46.0 mg | +133% |
| Vitamins | |||
| vitamina C, ácido ascórbico total | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.365 mg | 0.030 mg | +1117% |
| Riboflavin (Vitamin B2) | 0.420 mg | 0.080 mg | +425% |
| Niacin (Vitamin B3) | 7.06 mg | 0.653 mg | +981% |
| Pantothenic acid (Vitamin B5) | 1.20 mg | 0.237 mg | +406% |
| Vitamin B-6 — Pyridoxine | 0.554 mg | 0.069 mg | +703% |
| Biotin (Vitamin B7) | 10.0 ug | — | |
| colina, total | 97.1 mg | — | |
| Vitamin B-12 — Cobalamin | 1.21 ug | 1.63 ug | -26% |
| vitamina A, RAE | 0 ug | 3.00 ug | -100% |
| vitamina E (alfa-tocoferol) | 1.50 mg | 0.490 mg | +206% |
| vitamina D (D2 + D3) | — | 0.200 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 16.8 ug | 0 ug | |
| Minerals | |||
| calcio, Ca | 37.0 mg | 15.0 mg | +147% |
| hierro, Fe | 2.34 mg | 0.220 mg | +964% |
| magnesio, Mg | 30.1 mg | 16.1 mg | +87% |
| fósforo, P | 207 mg | 284 mg | -27% |
| potasio, K | 435 mg | 160 mg | +172% |
| sodio, Na | 983 mg | 333 mg | +195% |
| zinc, Zn | 2.19 mg | 0.310 mg | +606% |
| cobre, Cu | 0.130 mg | 0.031 mg | +319% |
| manganeso, Mn | 0.188 mg | 0.011 mg | +1609% |
| selenio, Se | 25.9 ug | 15.9 ug | +63% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 53 kcal | |
| energía (factores específicos de Atwater) | — | 56 kcal | |
| Energía | 1450 kj | 235 kj | +517% |
| Nitrógeno | 3.09 g | 1.97 g | +57% |
| grasa total (NLEA) | 26.0 g | 0.400 g | +6400% |
| Ceniza | 3.66 g | 1.36 g | +169% |
| 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 | 3.00 ug | -100% |
| 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 D (D2 + D3 — total) | — | 8.00 IU | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 0.200 ug | |
| Vitamin K1 — Phylloquinone | 6.00 ug | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0.006 g | 0.002 g | +200% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.003 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.020 g | 0.002 g | +900% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.022 g | 0.001 g | +2100% |
| SFA 14:0 (Myristic acid) | 0.346 g | 0.004 g | +8550% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.001 g | +1100% |
| SFA 16:0 (Palmitic acid) | 5.90 g | 0.087 g | +6682% |
| SFA 17:0 (Margaric acid) | 0.072 g | 0.001 g | +7100% |
| SFA 18:0 (Stearic acid) | 3.00 g | 0.028 g | +10614% |
| SFA 20:0 (Arachidic acid) | 0.055 g | 0 g | |
| SFA 22:0 (Behenic acid) | 0.011 g | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0 g | |
| MUFA 14:1 c | 0.006 g | 0.001 g | +500% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0.001 g | -100% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.569 g | 0.003 g | +18867% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0.004 g | +1450% |
| MUFA 17:1 c | 0.062 g | 0.004 g | +1450% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 10.8 g | 0.048 g | +22400% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.010 g | |
| MUFA 20:1 c | 0.247 g | 0.010 g | +2370% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0.001 g | +500% |
| MUFA 22:1 n-9 | 0.006 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.005 g | -100% |
| ácidos grasos, poliinsaturados totales | 4.74 g | 0.182 g | +2504% |
| AGPI 18:2 c | 4.16 g | 0.005 g | +83100% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 4.13 g | 0.004 g | +103150% |
| PUFA 18:2 CLA | 0.029 g | 0 g | |
| AGPI 18:3 c | 0.189 g | 0.001 g | +18800% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.184 g | 0.001 g | +18300% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.005 g | 0 g | |
| AGPI 20:2 c | 0.182 g | 0.001 g | +18100% |
| 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) | 0.182 g | 0.001 g | +18100% |
| AGPI 20:3 c | 0.058 g | 0.002 g | +2800% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.025 g | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.034 g | 0.002 g | +1600% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.128 g | 0.005 g | +2460% |
| AGPI 20:4c | 0.128 g | 0.005 g | +2460% |
| AGPI 20:5c | 0.003 g | 0.049 g | -94% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.049 g | -94% |
| PUFA 22:2 (Docosadienoic acid) | 0.001 g | 0 g | |
| AGPI 22:5 c | 0.020 g | 0.004 g | +400% |
| 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 | 0.004 g | +400% |
| AGPI 22:6 c | 0.005 g | 0.116 g | -96% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.005 g | 0.116 g | -96% |
| ácidos grasos, trans-monoenoico total | 0.093 g | 0.004 g | +2225% |
| TFA 16:1 t | 0.004 g | 0 g | |
| TFA 18:1 t | 0.089 g | 0.004 g | +2125% |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.022 g | 0.011 g | +100% |
| TFA 18:2 t sin definir | 0.022 g | 0.011 g | +100% |
| ácidos grasos, trans-polienoico total | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Tryptophan (EAA) | — | 0.180 g | |
| Threonine (EAA) | — | 0.580 g | |
| Isoleucine (EAA, BCAA) | — | 0.620 g | |
| Leucine (EAA, BCAA) | — | 1.06 g | |
| Lysine (EAA) | — | 1.21 g | |
| Methionine (EAA) | — | 0.400 g | |
| Cystine (conditionally essential) | — | 0.140 g | |
| Phenylalanine (EAA) | — | 0.510 g | |
| Tyrosine (conditionally essential) | — | 0.490 g | |
| Valine (EAA, BCAA) | — | 0.670 g | |
| Arginine (conditionally essential) | — | 0.930 g | |
| Histidine (EAA) | — | 0.280 g | |
| alanina | — | 0.750 g | |
| ácido aspártico | — | 1.31 g | |
| ácido glutámico | — | 2.08 g | |
| Glycine (conditionally essential) | — | 0.590 g | |
| Proline (conditionally essential) | — | 0.500 g | |
| serina | — | 0.540 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.