BEEF FRANKFURTERS vs. THAI STYLE (SAI GROG) RED CURRYWURST
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.
THAI STYLE (SAI GROG) RED CURRYWURST has the most protein of the foods compared, at 15.3 g per 100g.
| Nutrient | BEEF FRANKFURTERS | THAI STYLE (SAI GROG) RED CURRYWURST |
|---|---|---|
| Protein | 12.2 G | 15.3 G |
| Total lipid (fat) | 25.7 G | 25.9 G |
| Carbohydrate, by difference | 2.7 G | 3.5 G |
| Energy | 284 KCAL | 306 KCAL |
| Total Sugars | 2.7 G | 1.2 G |
| Fiber, total dietary | 0 G | 1.2 G |
| Calcium, Ca | 0 MG | 24 MG |
| Iron, Fe | 1.5 MG | 2.1 MG |
| Sodium, Na | 878 MG | 647 MG |
| Cholesterol | 68 MG | 65 MG |
| Fatty acids, total saturated | 9.5 G | 9.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.