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Cooked cured meat (average) vs Pork, loin, cured, raw: nutrition comparison

Per 100 g: 223 kcal for Cooked cured meat (average), versus 156 kcal for Pork, loin, cured, raw, a difference of 67 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Cooked cured meat (average)

Cooked sausage products100 g

Protein19.8 g 19.8 g

Fat15.6 g 15.6 g

Vitamin D0.5 µg 0.5 µg

Omega-30.1 g 0.1 g

Energy223 kcal 223 kcal

Protein−1.9 g

Fat+8.1 g

Vitamin D+0.5 µg

Omega-3−0.1 g

Energy+67 kcal

Pork, loin, cured, raw

Cooked sausage products100 g

Protein21.7 g 21.7 g

Fat7.5 g 7.5 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy156 kcal 156 kcal

Highest vitamin C content

Cooked cured meat (average) contains 34 mg more vitamin C per 100 g.

Highest phosphorus content

Cooked cured meat (average) contains 142 mg more phosphorus per 100 g.

Highest vitamin B12 content

Pork, loin, cured, raw contains 0.4 µg more vitamin B12 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	Cooked cured meat (average)	Pork, loin, cured, raw
Macronutrients
Energy	223 kcal	156 kcal
Protein	19.8 g	21.7 g
Fat	15.6 g	7.5 g
of which saturated fat	6 g	3.3 g
of which polyunsaturated	1.1 g	0.6 g
of which omega-3	0.1 g	0.1 g
Carbohydrates	0.7 g	0.5 g
of which sugars	0.7 g	0 g
Dietary fibre	0 g	0 g
Water	63.9 g	67.5 g
Alcohol	0 g	0 g
Minerals
Calcium	10 mg	32 mg
Iron	0.5 mg	1.5 mg
Magnesium	21 mg	54 mg
Phosphorus	240 mg	98 mg
Potassium	410 mg	240 mg
Sodium	1,130 mg	2,470 mg
Zinc	2.3 mg	1.1 mg
Vitamins
Vitamin D	0.5 µg	traces
Vitamin B12	0.6 µg	1 µg
Vitamin C	34 mg	0 mg
Folate	2 µg	2 µg

Cooked cured meat (average) vs Pork, loin, cured, raw: nutrition comparison

Cooked cured meat (average)

Pork, loin, cured, raw

Full comparison, nutrient by nutrient

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