Bockwurst vs Bratwurst - Health impact and Nutrition Comparison
Бratwurst and bockwurst are rich in nutrients and vitamins.
Bockwurst contains 485.7% more calcium, 73.3% more magnesium, and 30% more phosphorus, while bratwurst contains 19.3% more zinc.
Bockwurst also contains drastically more vitamin C, vitamin A and 89% more vitamin B6. At the same time, bratwurst contains 96.9% more vitamin B1 and 210% vitamin B12.
Despite this vast nutrient and vitamin content, both foods are connected with the development of different diseases and can affect the cancer development risk.
Table of contents
In this article, we are going to discuss the nutritional aspect as well as the general differences between bratwurst and bockwurst.
Both bratwurst and bockwurst originated in Germany. While the first mentions about the bratwurst sausage recipes can be found from 228 AD, it is believed that bockwurst originated a lot later; it was first mentioned in 1827.
The bratwurst is mainly made of pork, less commonly from veal or beef, while the bockwurst is usually made of ground veal, less of pork.
Bockwurst is also usually flavored with salt, white pepper, and paprika, as well as some herbs, which may be included in its composition. Both sausages are originally served with beer.
Some sources state there are about 40 different varieties of bratwurst. The types of bratwurst usually differ in their preparation method and serving.
The Franconian types include:
- The Fränkische Bratwurst is long, thick, and grainy.
- The Coburger Bratwurst originated from Coburg city and is made from pork and 15 % beef. It's longer than the Fränkische Bratwurst.
- The Kulmbacher Bratwurst originated from Kulmbach city. It is long and thin, mainly comprised of ground veal, with small amounts of pork.
- The Nürnberger Rostbratwurst originated from Nuremberg and is smaller than Fränkische and Coburger bratwurst. It is mainly made of pork.
- The Thüringer Rostbratwurst is thin and long, usually made of minced pork, beef, and rarely veal. It is traditionally grilled over a fire and consumed with mustard and bread.
- Nordhessische Bratwurst is the same length as Thüringer Rostbratwurst and also has a similar taste to it. It is mainly ground pork.
- Rote Wurst is popular in Swabian riginon and is similar to bockwurst. It is made from finely ground pork and bacon and also has a spicy taste.
Unlike the bratwurst, the bockwurst is not rich in varieties.
Below we are going to compare the smoked bratwurst, made from pork and beef, with raw bockwurst, made of pork and veal.
One serving of bratwurst equals 66 g, and one serving of bockwurst is 91 g.
Both foods are rich in calories. One serving of bratwurst contains 196 kcal, while the bockwurst calorie content is relatively higher, with about 274 kcal per one serving.
From the aspect of protein content, the bockwurst contains more proteins, about 12.7 g per serving, while the bratwurst contains only 8.05 g.
When comparing the total lipid amount, the total fat content is also higher in bockwurst, reaching about 23.6 g per serving, while bratwurst contains only 17.4 g per serving.
Taking a deep look at the lipid content, we can see bratwurst contains less saturated fats, about 4.01 g per serving, while saturated fat content in one serving of bockwurst is over two times higher, 9.37 g.
Unlike saturated fats, bratwurst contains less monounsaturated fats, about 5.28 g per serving, while bockwurst contains twice more, 11.9 g per serving.
Bratwurst is also lower in polyunsaturated fat content, containing 1.04 g per serving. Bockwurst contains more polyunsaturated fats than bratwurst, about 2.12 g per serving.
To sum up, bratwurst is lower in total fats but higher in saturated fat content. Bratwurst contains fewer monounsaturated and polyunsaturated fats.
Both sausages are low in carbohydrate content, but there is a slight difference. One serving of bratwurst contains 1.32 g of total carbohydrates. In contrast, bockwurst contains slightly more, about 2.68 g per serving, including small amounts of sugars such as sucrose, glucose, fructose, and galactose.
Both foods are not suitable for low-carb or keto diets.
Moreover, while bratwurst lacks total fiber, bockwurst contains about 0.91 g per serving.
Talking about the vitamins, the ultimate winner is the bockwurst.
While bratwurst lacks vitamin C and vitamin A, bockwurst contains 2.91mg of vitamin C and 13.6µg of vitamin A per one serving.
A serving of bockwurst contains 80.6% more vitamin B3, 89% more vitamin B6, and 325% more folate, while bratwurst contains 96.9% more vitamin B1 and 210.5% more vitamin B12.
Both foods are equal in vitamin B2 content.
Have a look at our unique vitamin coverage chart below to better understand the vitamin comparison.
While bratwurst contains 19.3% more zinc, bockwurst contains 485% more calcium, 73% more magnesium, and 30% more phosphorus. Bockwurst is also 10.8% lower in sodium.
You can see another coverage chart for minerals below
The glycemic index of both foods falls under the low GI food category. The glycemic index of bratwurst and bockwurst is equal, estimated to be 28.
The potential renal acid load (PRAL) of bratwurst and bockwurst varies. While both sausages are considered acidic, the PRAL value of bratwurst is estimated to be 4.4, while this value for bockwurst is higher, estimated to be 6.2. The PRAL shows the capacity of the food to produce acids or bases inside the organism.
Cardiovascular Health and Diabetes
One study shows a clear connection between processed meat consumption and cardiovascular health diseases as well as diabetes (1). Yet, another study claims that even considering the fact that red meat contains heme iron and carnitine, it does not significantly affect the cardiovascular system-related risk if consumed in recommended doses (2).
According to a study performed in 2012, researchers found a high association between processed mean intake and the development of various cancer types. While the mechanisms of cancer development induced by processed meat are yet conflictive, it is proven that ham, salt, and such substances like aromatic amines, nitrites, and nitrosamines are strong carcinogens (3).
Comparison summary table
|Lower in Sugar|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Lower in Sodium|
|Lower in price|
|Rich in vitamins|
|Lower in glycemic index||Equal|
|Rich in minerals||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low glycemic index diet||Equal|