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Bresaola (cured beef) vs Coppa (cured pork meat): nutrition comparison

Per 100 g: 155 kcal for Bresaola (cured beef), versus 319 kcal for Coppa (cured pork meat), a difference of 164 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Bresaola (cured beef)

Raw sausage products100 g

Protein32.4 g 32.4 g

Fat2.6 g 2.6 g

Vitamin D0.5 µg 0.5 µg

Omega-30.1 g 0.1 g

Energy155 kcal 155 kcal

Protein+3.6 g

Fat−19.9 g

Vitamin D−0.3 µg

Omega-3−0.1 g

Energy−164 kcal

Coppa (cured pork meat)

Raw sausage products100 g

Protein28.8 g 28.8 g

Fat22.5 g 22.5 g

Vitamin D0.8 µg 0.8 µg

Omega-30.1 g 0.1 g

Energy319 kcal 319 kcal

Highest saturated fat content

Coppa (cured pork meat) contains 7.7 g more saturated fat per 100 g.

Highest fat content

Coppa (cured pork meat) contains 19.9 g more fat per 100 g.

Highest phosphorus content

Coppa (cured pork meat) contains 130 mg more phosphorus per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Bresaola (cured beef)	Coppa (cured pork meat)
Macronutrients
Energy	155 kcal	319 kcal
Protein	32.4 g	28.8 g
Fat	2.6 g	22.5 g
of which saturated fat	0.8 g	8.5 g
of which polyunsaturated	0.4 g	1.6 g
of which omega-3	0.1 g	0.1 g
Carbohydrates	0.4 g	0.3 g
of which sugars	traces	0.3 g
Dietary fibre	0 g	0 g
Water	58.2 g	43.9 g
Alcohol	0 g	0 g
Minerals
Calcium	35 mg	13 mg
Iron	2.4 mg	1.4 mg
Magnesium	traces	26 mg
Phosphorus	140 mg	270 mg
Potassium	320 mg	490 mg
Sodium	2,730 mg	1,520 mg
Zinc	4.1 mg	4.3 mg
Vitamins
Vitamin D	0.5 µg	0.8 µg
Vitamin B12	traces	0.3 µg
Vitamin C	0 mg	6 mg
Folate	19 µg	4 µg

Bresaola (cured beef) vs Coppa (cured pork meat): nutrition comparison

Bresaola (cured beef)

Coppa (cured pork meat)

Full comparison, nutrient by nutrient

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