BEEF SMOKED SAUSAGE vs. FULLY COOKED HOT LINK
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 SMOKED SAUSAGE has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | BEEF SMOKED SAUSAGE | FULLY COOKED HOT LINK |
|---|---|---|
| Protein | 12.5 G | 9.6 G |
| Total lipid (fat) | 26.8 G | 25.5 G |
| Carbohydrate, by difference | 5.4 G | 7.5 G |
| Energy | 321 KCAL | 287 KCAL |
| Total Sugars | 1.8 G | 2.1 G |
| Fiber, total dietary | 0 G | 2.1 G |
| Calcium, Ca | 0 MG | 64 MG |
| Iron, Fe | 1.3 MG | 1.1 MG |
| Sodium, Na | 1036 MG | 968 MG |
| Cholesterol | 54 MG | 74 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 10.7 G | 8.5 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.