ALL NATURAL PORK SAUSAGE vs. ORIGINAL SCRAPPLE
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ALL NATURAL PORK SAUSAGE has the most protein of the foods compared, at 11.9 g per 100g.
| Nutrient | ALL NATURAL PORK SAUSAGE | ORIGINAL SCRAPPLE |
|---|---|---|
| Protein | 11.9 G | 8.9 G |
| Total lipid (fat) | 39 G | 14.3 G |
| Carbohydrate, by difference | 1.7 G | 14.3 G |
| Energy | 407 KCAL | 214 KCAL |
| Calcium, Ca | 136 MG | - |
| Iron, Fe | 1.2 MG | 2.6 MG |
| Sodium, Na | 627 MG | 482 MG |
| Cholesterol | 68 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.9 G | 5.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.