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Cold cuts (average) vs Luncheon meat: nutrition comparison

Per 100 g: 274 kcal for Cold cuts (average), versus 256 kcal for Luncheon meat, a difference of 18 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Cold cuts (average)

Boiled sausage products100 g

Protein13.8 g 13.8 g

Fat24 g 24 g

Vitamin D0.5 µg 0.5 µg

Omega-30.2 g 0.2 g

Energy274 kcal 274 kcal

Protein+1.3 g

Fat+1.7 g

Vitamin D−0.4 µg

Omega-3equal

Energy+18 kcal

Luncheon meat

Boiled sausage products100 g

Protein12.5 g 12.5 g

Fat22.3 g 22.3 g

Vitamin D0.9 µg 0.9 µg

Omega-30.2 g 0.2 g

Energy256 kcal 256 kcal

Highest vitamin B12 content

Cold cuts (average) contains 0.5 µg more vitamin B12 per 100 g.

Highest vitamin C content

Luncheon meat contains 15 mg more vitamin C per 100 g.

Highest phosphorus content

Luncheon meat contains 40 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	Cold cuts (average)	Luncheon meat
Macronutrients
Energy	274 kcal	256 kcal
Protein	13.8 g	12.5 g
Fat	24 g	22.3 g
of which saturated fat	9.1 g	8.8 g
of which polyunsaturated	2.2 g	2 g
of which omega-3	0.2 g	0.2 g
Carbohydrates	0.7 g	1.4 g
of which sugars	0.7 g	1.4 g
Dietary fibre	0 g	0 g
Water	61.4 g	60.1 g
Alcohol	0 g	0 g
Minerals
Calcium	8 mg	19 mg
Iron	0.8 mg	0.5 mg
Magnesium	12 mg	12 mg
Phosphorus	150 mg	190 mg
Potassium	120 mg	100 mg
Sodium	790 mg	900 mg
Zinc	1.5 mg	1.4 mg
Vitamins
Vitamin D	0.5 µg	0.9 µg
Vitamin B12	0.9 µg	0.4 µg
Vitamin C	27 mg	42 mg
Folate	2 µg	1 µg

Cold cuts (average) vs Luncheon meat: nutrition comparison

Cold cuts (average)

Luncheon meat

Full comparison, nutrient by nutrient

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