BEEF FRANKS, BEEF vs. BEEF HOT LINKS
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.
BEEF HOT LINKS has the most protein of the foods compared, at 13.2 g per 100g.
| Nutrient | BEEF FRANKS, BEEF | BEEF HOT LINKS |
|---|---|---|
| Protein | 11.1 G | 13.2 G |
| Total lipid (fat) | 28.9 G | 26.3 G |
| Carbohydrate, by difference | 6.7 G | 5.3 G |
| Energy | 333 KCAL | 316 KCAL |
| Total Sugars | 2.2 G | 4 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 26 MG |
| Iron, Fe | 0.8 MG | 1.4 MG |
| Potassium, K | 622 MG | - |
| Sodium, Na | 933 MG | 947 MG |
| Cholesterol | 56 MG | 59 MG |
| Fatty acids, total trans | 2.2 G | 1.3 G |
| Fatty acids, total saturated | 11.1 G | 10.5 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.