Sausage, turkey, breakfast links, mild, raw vs Sausage, Italian, pork, mild, cooked, pan-fried
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Sausage, Italian, pork, mild, cooked, pan-fried es más alto en más vitaminas y minerales
Calorías (kcal)
Sausage 169
Sausage 322
Proteínas (g)
Sausage 16.7
Sausage 18.2
Carbohidratos (g)
Sausage 0.930
Sausage 2.15
Grasas (g)
Sausage 10.4
Sausage 26.2
Fibra (g)
Sausage —
Sausage —
Respuestas rápidas
¿Cuál tiene más proteínas?
Sausage, Italian, pork, mild, cooked, pan-fried — 18.2g vs 16.7g por 100g.
¿Cuál tiene menos calorías?
Sausage, turkey, breakfast links, mild, raw — 169 vs 322 kcal por 100g.
¿Cuál es más denso en nutrientes?
Sausage, Italian, pork, mild, 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 | Sausage | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 169 kcal | 322 kcal | -48% |
| Macronutrients | |||
| Agua | 69.6 g | 50.9 g | +37% |
| Proteína | 16.7 g | 18.2 g | -8% |
| Lípidos totales (grasa) | 10.4 g | 26.2 g | -60% |
| Carbohidratos, por diferencia | 0.930 g | 2.15 g | -57% |
| Azúcares, totales | — | 1.46 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 2.53 g | 9.15 g | -72% |
| ácidos grasos, monoinsaturados totales | 3.07 g | 11.6 g | -74% |
| ácidos grasos, trans totales | 0.104 g | 0.100 g | +4% |
| colesterol | 78.0 mg | 80.0 mg | -2% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.047 mg | 0.310 mg | -85% |
| Riboflavin (Vitamin B2) | 0.296 mg | 0.242 mg | +22% |
| Niacin (Vitamin B3) | 5.02 mg | 5.73 mg | -12% |
| Pantothenic acid (Vitamin B5) | 0.952 mg | 0.783 mg | +22% |
| Vitamin B-6 — Pyridoxine | 0.335 mg | 0.343 mg | -2% |
| Biotin (Vitamin B7) | — | 0 ug | |
| colina, total | 59.6 mg | 70.4 mg | -15% |
| Vitamin B-12 — Cobalamin | 1.20 ug | 1.06 ug | +13% |
| vitamina A, RAE | — | 22.0 ug | |
| vitamina E (alfa-tocoferol) | 0.240 mg | 0.800 mg | -70% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 36.6 ug | 18.8 ug | +95% |
| Minerals | |||
| calcio, Ca | 32.0 mg | 12.0 mg | +167% |
| hierro, Fe | 1.17 mg | 1.29 mg | -9% |
| magnesio, Mg | 18.9 mg | 18.6 mg | +2% |
| fósforo, P | 178 mg | 145 mg | +23% |
| potasio, K | 310 mg | 310 mg | = |
| sodio, Na | 599 mg | 766 mg | -22% |
| zinc, Zn | 2.58 mg | 2.41 mg | +7% |
| cobre, Cu | 0.070 mg | 0.074 mg | -5% |
| manganeso, Mn | 0.035 mg | 0.033 mg | +6% |
| selenio, Se | 12.5 ug | 20.2 ug | -38% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 164 kcal | 317 kcal | -48% |
| energía (factores específicos de Atwater) | 169 kcal | 322 kcal | -48% |
| Energía | 706 kj | 1350 kj | -48% |
| Nitrógeno | 2.67 g | 2.91 g | -8% |
| grasa total (NLEA) | 8.86 g | 25.8 g | -66% |
| Ceniza | 2.37 g | 2.63 g | -10% |
| Sacarosa | — | 0 g | |
| Glucosa | — | 1.46 g | |
| Fructosa | — | 0 g | |
| Lactosa | — | 0 g | |
| Maltosa | — | 0 g | |
| Galactosa | — | 0 g | |
| colina, libre | 1.60 mg | 5.90 mg | -73% |
| colina, de la fosfocolina | 46.4 mg | 46.1 mg | +1% |
| colina, de la fosfatidilcolina | 1.00 mg | 0.300 mg | +233% |
| colina, de la glicerofosfocolina | 2.10 mg | 10.5 mg | -80% |
| colina, de la esfingomielina | 8.40 mg | 7.60 mg | +11% |
| betaína | 8.10 mg | 3.90 mg | +108% |
| retinol | — | 22.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.240 mg | 0.150 mg | +60% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.680 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 | 0.400 ug | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0.001 g | 0.006 g | -83% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0.002 g | -100% |
| SFA 10:0 (Capric acid) | 0.001 g | 0.016 g | -94% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.011 g | 0.017 g | -35% |
| SFA 14:0 (Myristic acid) | 0.081 g | 0.335 g | -76% |
| SFA 15:0 (Pentadecanoic acid) | 0.012 g | 0.012 g | = |
| SFA 16:0 (Palmitic acid) | 1.73 g | 5.71 g | -70% |
| SFA 17:0 (Margaric acid) | 0.024 g | 0.069 g | -65% |
| SFA 18:0 (Stearic acid) | 0.650 g | 2.90 g | -78% |
| SFA 20:0 (Arachidic acid) | 0.011 g | 0.065 g | -83% |
| SFA 22:0 (Behenic acid) | 0.005 g | 0.010 g | -50% |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0 g | |
| MUFA 14:1 c | 0.014 g | 0.005 g | +180% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.232 g | 0.576 g | -60% |
| MUFA 17:1 (Heptadecenoic acid) | 0.012 g | 0.056 g | -79% |
| MUFA 17:1 c | 0.012 g | 0.056 g | -79% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.75 g | 10.7 g | -74% |
| MUFA 20:1 c | 0.046 g | 0.297 g | -85% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.013 g | 0.009 g | +44% |
| MUFA 22:1 n-9 | 0.013 g | 0.009 g | +44% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.005 g | 0 g | |
| ácidos grasos, poliinsaturados totales | 3.15 g | 4.96 g | -36% |
| AGPI 18:2 c | 2.82 g | 4.34 g | -35% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 2.80 g | 4.31 g | -35% |
| PUFA 18:2 CLA | 0.018 g | 0.029 g | -38% |
| AGPI 18:3 c | 0.190 g | 0.180 g | +6% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.186 g | 0.175 g | +6% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.004 g | 0.005 g | -20% |
| AGPI 20:2 c | 0.016 g | 0.217 g | -93% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.016 g | 0.217 g | -93% |
| AGPI 20:3 c | 0.012 g | 0.063 g | -81% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | 0.027 g | -100% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.012 g | 0.036 g | -67% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.091 g | 0.125 g | -27% |
| AGPI 20:4c | 0.091 g | 0.125 g | -27% |
| AGPI 20:5c | 0.002 g | 0.005 g | -60% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | 0.005 g | -60% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0.003 g | -100% |
| AGPI 22:5 c | 0.009 g | 0.024 g | -63% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.017 g | 0.046 g | -63% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.009 g | 0.024 g | -63% |
| AGPI 22:6 c | 0.007 g | 0.003 g | +133% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.007 g | 0.003 g | +133% |
| ácidos grasos, trans-monoenoico total | 0.086 g | 0.079 g | +9% |
| TFA 16:1 t | 0.002 g | 0.007 g | -71% |
| TFA 18:1 t | 0.084 g | 0.073 g | +15% |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.018 g | 0.020 g | -10% |
| TFA 18:2 t sin definir | 0.018 g | 0.020 g | -10% |
| ácidos grasos, trans-polienoico total | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.150 g | — | |
| Threonine (EAA) | 0.710 g | — | |
| Isoleucine (EAA, BCAA) | 0.650 g | — | |
| Leucine (EAA, BCAA) | 1.24 g | — | |
| Lysine (EAA) | 1.41 g | — | |
| Methionine (EAA) | 0.450 g | — | |
| Phenylalanine (EAA) | 0.820 g | — | |
| Tyrosine (conditionally essential) | 0.560 g | — | |
| Valine (EAA, BCAA) | 0.650 g | — | |
| Arginine (conditionally essential) | 1.03 g | — | |
| Histidine (EAA) | 0.420 g | — | |
| alanina | 0.940 g | — | |
| ácido aspártico | 1.48 g | — | |
| ácido glutámico | 2.50 g | — | |
| Glycine (conditionally essential) | 0.880 g | — | |
| Proline (conditionally essential) | 0.770 g | — | |
| serina | 0.700 g | — | |
| hidroxiprolina | 0.200 g | — | |
| cisteína | 0.190 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.