Blood sausage vs. Thuringer vs. Beef 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.
Thuringer has the most protein of the foods compared, at 17.4 g per 100g.
| Nutrient | Blood sausage | Thuringer | Beef sausage |
|---|---|---|---|
| Protein | 14.6 G | 17.4 G | 13.3 G |
| Total lipid (fat) | 34.5 G | 30.4 G | 28.7 G |
| Carbohydrate, by difference | 1.3 G | 3.3 G | 3.4 G |
| Energy | 379 KCAL | 362 KCAL | 341 KCAL |
| Total Sugars | 1.3 G | 0.85 G | 1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 6 MG | 9 MG | 35 MG |
| Iron, Fe | 6.4 MG | 2 MG | 1.6 MG |
| Potassium, K | 38 MG | 260 MG | 263 MG |
| Sodium, Na | 680 MG | 1300 MG | 866 MG |
| Cholesterol | 120 MG | 74 MG | 61 MG |
| Fatty acids, total saturated | 13.4 G | 11.5 G | 11.3 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.