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Pork, loin, cured, raw vs Turkey breast, cured, cooked, sliced: nutrition comparison

Per 100 g: 156 kcal for Pork, loin, cured, raw, versus 100 kcal for Turkey breast, cured, cooked, sliced, a difference of 56 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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

Protein+0.8 g

Fat+5.8 g

Vitamin Dequal

Omega-3+0.1 g

Energy+56 kcal

Turkey breast, cured, cooked, sliced

Cooked sausage products100 g

Protein20.9 g 20.9 g

Fat1.7 g 1.7 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy100 kcal 100 kcal

Highest vitamin C content

Turkey breast, cured, cooked, sliced contains 26 mg more vitamin C per 100 g.

Highest phosphorus content

Turkey breast, cured, cooked, sliced contains 132 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	Pork, loin, cured, raw	Turkey breast, cured, cooked, sliced
Macronutrients
Energy	156 kcal	100 kcal
Protein	21.7 g	20.9 g
Fat	7.5 g	1.7 g
of which saturated fat	3.3 g	0.5 g
of which polyunsaturated	0.6 g	0.5 g
of which omega-3	0.1 g	0 g
Carbohydrates	0.5 g	0 g
of which sugars	0 g	0 g
Dietary fibre	0 g	0.4 g
Water	67.5 g	74 g
Alcohol	0 g	0 g
Minerals
Calcium	32 mg	7 mg
Iron	1.5 mg	0.4 mg
Magnesium	54 mg	26 mg
Phosphorus	98 mg	230 mg
Potassium	240 mg	370 mg
Sodium	2,470 mg	760 mg
Zinc	1.1 mg	0.5 mg
Vitamins
Vitamin D	traces	traces
Vitamin B12	1 µg	0.6 µg
Vitamin C	0 mg	26 mg
Folate	2 µg	17 µg

Pork, loin, cured, raw vs Turkey breast, cured, cooked, sliced: nutrition comparison

Pork, loin, cured, raw

Turkey breast, cured, cooked, sliced

Full comparison, nutrient by nutrient

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