BELL PEPPER & ONION SAUSAGE, BELL PEPPER & ONION vs. CHICKEN AND PORK RED HOTS SAUSAGE
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.
CHICKEN AND PORK RED HOTS SAUSAGE has the most protein of the foods compared, at 19.6 g per 100g.
| Nutrient | BELL PEPPER & ONION SAUSAGE, BELL… | CHICKEN AND PORK RED HOTS SAUSAGE |
|---|---|---|
| Protein | 16.1 G | 19.6 G |
| Total lipid (fat) | 26.8 G | 33.9 G |
| Carbohydrate, by difference | 0 G | 8.9 G |
| Energy | 304 KCAL | 429 KCAL |
| Total Sugars | 0 G | 3.6 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 36 MG | 0 MG |
| Iron, Fe | 0.64 MG | 0 MG |
| Sodium, Na | 643 MG | 1343 MG |
| Cholesterol | 71 MG | 100 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8.9 G | 4.5 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.