Sausage, Italian, pork, mild, cooked, pan-fried vs. Sausage, Italian, pork, mild, cooked, pan-fried vs. Pork, cured, bacon, cooked, restaurant
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Pork, cured, bacon, cooked, restaurant has the most protein of the foods compared, at 40.9 g per 100g.
| Nutrient | Sausage, Italian, pork, mild, cooked,… | Sausage, Italian, pork, mild, cooked,… | Pork, cured, bacon, cooked, restaurant |
|---|---|---|---|
| Protein | 18.2 G | 18.2 G | 40.9 G |
| Total lipid (fat) | 26.2 G | 26.2 G | 36.5 G |
| Carbohydrate, by difference | 2.1 G | 2.1 G | 2.1 G |
| Energy | 322 KCAL | 322 KCAL | 500 KCAL |
| Calcium, Ca | 12 MG | 12 MG | 13 MG |
| Iron, Fe | 1.3 MG | 1.3 MG | 1.3 MG |
| Potassium, K | 310 MG | 310 MG | 557 MG |
| Sodium, Na | 766 MG | 766 MG | 1830 MG |
| Cholesterol | 80 MG | 80 MG | - |
| Fatty acids, total trans | 0.1 G | 0.1 G | 0.15 G |
| Fatty acids, total saturated | 9.2 G | 9.2 G | 12.6 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.