Beef, cured, luncheon meat, jellied vs Braunschweiger (a liver sausage), pork
Nutrition comparison per 100 g.
Beef, cured, luncheon meat, jellied
111 kcal
Braunschweiger (a liver sausage), pork
327 kcal
Calories
111 kcal
327 kcal
Protein
19.0 g
14.5 g
Carbs
0.0 g
3.1 g
Fiber
0.0 g
0.0 g
Sugars
~
0.0 g
Fat
3.3 g
28.5 g
Sodium
1,322 mg
1,160 mg
Key takeaways
- Beef, cured, luncheon meat, jellied has 66% fewer calories (111 kcal vs 327 kcal).
- Beef, cured, luncheon meat, jellied has more protein (19.0 g vs 14.5 g).
- Beef, cured, luncheon meat, jellied has more carbs (0.0 g vs 3.1 g).
- Beef, cured, luncheon meat, jellied has more fat (3.3 g vs 28.5 g).
- Braunschweiger (a liver sausage), pork has more sodium (1,160 mg vs 1,322 mg).
| Macronutrients | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Calories | 111 kcal | 327 kcal |
| Protein | 19.0 g | 14.5 g |
| Total Fat | 3.3 g | 28.5 g |
| Total Carbohydrate | 0.0 g | 3.1 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 74.6 g | 50.6 g |
| Carbohydrates | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Total Carbohydrate | 0.0 g | 3.1 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Fats & Fatty Acids | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Total Fat | 3.3 g | 28.5 g |
| Saturated Fat | 1.4 g | 9.3 g |
| Monounsaturated Fat | 1.5 g | 12.7 g |
| Polyunsaturated Fat | 0.2 g | 3.2 g |
| Omega-3 Fatty Acids | 40.0 mg | 342.0 mg |
| Omega-6 Fatty Acids | 130.0 mg | 2,852.0 mg |
| Protein & Amino Acids | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Protein | 19.0 g | 14.5 g |
| Histidine | 499.0 mg | 320.0 mg |
| Isoleucine | 714.0 mg | 484.0 mg |
| Leucine | 1,313.0 mg | 1,032.0 mg |
| Lysine | 1,459.0 mg | 909.0 mg |
| Methionine | 420.0 mg | 311.0 mg |
| Phenylalanine | 672.0 mg | 553.0 mg |
| Threonine | 742.0 mg | 534.0 mg |
| Tryptophan | 137.0 mg | 145.0 mg |
| Valine | 824.0 mg | 616.0 mg |
| Alanine | 1,307.0 mg | 762.0 mg |
| Arginine | 1,316.0 mg | 767.0 mg |
| Aspartic Acid | 1,617.0 mg | 1,125.0 mg |
| Cystine | 198.0 mg | 248.0 mg |
| Glutamic Acid | 2,627.0 mg | 1,631.0 mg |
| Glycine | 1,800.0 mg | 886.0 mg |
| Proline | 1,246.0 mg | 767.0 mg |
| Serine | 760.0 mg | 588.0 mg |
| Tyrosine | 511.0 mg | 430.0 mg |
| Vitamins | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | 4,220.0 mcg |
| Vitamin C | 0.0 mg | 0.0 mg |
| Vitamin D | ~ | 1.2 mcg |
| Vitamin E | ~ | 0.4 mg |
| Vitamin K | ~ | 1.6 mcg |
| Thiamin (B1) | 0.1 mg | 0.2 mg |
| Riboflavin (B2) | 0.3 mg | 1.5 mg |
| Niacin (B3) | 4.8 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 7.0 mcg | 44.0 mcg |
| Vitamin B12 | 5.1 mcg | 20.1 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 3.4 mg |
| Choline | ~ | 255.9 mg |
| Betaine | ~ | 3.8 mg |
| Minerals | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Calcium | 10.0 mg | 9.0 mg |
| Iron | 3.5 mg | 11.2 mg |
| Magnesium | 18.0 mg | 11.0 mg |
| Phosphorus | 139.0 mg | 168.0 mg |
| Potassium | 402.0 mg | 199.0 mg |
| Sodium | 1,322.0 mg | 1,160.0 mg |
| Zinc | 3.6 mg | 2.8 mg |
| Copper | 0.1 mg | 0.2 mg |
| Manganese | 0.1 mg | 0.2 mg |
| Selenium | 16.4 mcg | 58.0 mcg |
| Sterols | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Cholesterol | 34.0 mg | 180.0 mg |
| Phytosterols | 0.0 mg | 0.0 mg |
| Other | Beef, cured, luncheon meat, jellied | Braunschweiger (a liver sausage), pork |
|---|---|---|
| Alcohol | ~ | 0.0 g |
| Caffeine | ~ | 0.0 mg |
| Theobromine | ~ | 0.0 mg |
| Ash | 3.4 g | 3.3 g |
Frequently asked questions
Which has fewer calories, Beef, cured, luncheon meat, jellied or Braunschweiger (a liver sausage), pork?
Beef, cured, luncheon meat, jellied has fewer calories: 111 kcal for Beef, cured, luncheon meat, jellied vs 327 kcal for Braunschweiger (a liver sausage), pork per 100 g.
Which has more protein, Beef, cured, luncheon meat, jellied or Braunschweiger (a liver sausage), pork?
Beef, cured, luncheon meat, jellied has more protein: 19.0 g for Beef, cured, luncheon meat, jellied vs 14.5 g for Braunschweiger (a liver sausage), pork per 100 g.
Is Beef, cured, luncheon meat, jellied or Braunschweiger (a liver sausage), pork healthier?
Beef, cured, luncheon meat, jellied is lower in calories, and Beef, cured, luncheon meat, jellied is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.