ANDOUILLE CHICKEN SAUSAGE vs. BACON WRAPPED HOT DOGS
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.
ANDOUILLE CHICKEN SAUSAGE has the most protein of the foods compared, at 16.1 g per 100g.
| Nutrient | ANDOUILLE CHICKEN SAUSAGE | BACON WRAPPED HOT DOGS |
|---|---|---|
| Protein | 16.1 G | 15.2 G |
| Total lipid (fat) | 6.3 G | 20.3 G |
| Carbohydrate, by difference | 3.6 G | 3.8 G |
| Energy | 143 KCAL | 278 KCAL |
| Total Sugars | 0 G | 1.3 G |
| Fiber, total dietary | 0.9 G | - |
| Calcium, Ca | 18 MG | 25 MG |
| Iron, Fe | 1.3 MG | 0.91 MG |
| Sodium, Na | 839 MG | 747 MG |
| Cholesterol | 80 MG | 38 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 1.8 G | 6.3 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.