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Coppa (cured pork meat) vs Pork sausage, grilled (without addition of fat and salt): nutrition comparison

Per 100 g: 319 kcal for Coppa (cured pork meat), versus 283 kcal for Pork sausage, grilled (without addition of fat and salt), a difference of 36 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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

Protein+9 g

Fat+0.2 g

Vitamin D+0.8 µg

Omega-3−0.1 g

Energy+36 kcal

Pork sausage, grilled (without addition of fat and salt)

Raw sausage products100 g

Protein19.8 g 19.8 g

Fat22.3 g 22.3 g

Vitamin D0 µg 0 µg

Omega-30.2 g 0.2 g

Energy283 kcal 283 kcal

Highest protein content

Coppa (cured pork meat) contains 9 g more protein per 100 g.

Highest zinc content

Coppa (cured pork meat) contains 1.7 mg more zinc per 100 g.

Highest vitamin D content

Coppa (cured pork meat) contains 0.8 µg more vitamin D 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	Coppa (cured pork meat)	Pork sausage, grilled (without addition of fat and salt)
Macronutrients
Energy	319 kcal	283 kcal
Protein	28.8 g	19.8 g
Fat	22.5 g	22.3 g
of which saturated fat	8.5 g	8.7 g
of which polyunsaturated	1.6 g	2.1 g
of which omega-3	0.1 g	0.2 g
Carbohydrates	0.3 g	0.6 g
of which sugars	0.3 g	0.6 g
Dietary fibre	0 g	0 g
Water	43.9 g	57.2 g
Alcohol	0 g	0 g
Minerals
Calcium	13 mg	13 mg
Iron	1.4 mg	1.3 mg
Magnesium	26 mg	22 mg
Phosphorus	270 mg	190 mg
Potassium	490 mg	280 mg
Sodium	1,520 mg	860 mg
Zinc	4.3 mg	2.6 mg
Vitamins
Vitamin D	0.8 µg	0 µg
Vitamin B12	0.3 µg	0.5 µg
Vitamin C	6 mg	2 mg
Folate	4 µg	3 µg

Coppa (cured pork meat) vs Pork sausage, grilled (without addition of fat and salt): nutrition comparison

Coppa (cured pork meat)

Pork sausage, grilled (without addition of fat and salt)

Full comparison, nutrient by nutrient

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