CHICKEN FRANKS vs. CHICKEN FRANKS PORK ADDED
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 FRANKS PORK ADDED has the most protein of the foods compared, at 13.9 g per 100g.
| Nutrient | CHICKEN FRANKS | CHICKEN FRANKS PORK ADDED |
|---|---|---|
| Protein | 11.9 G | 13.9 G |
| Total lipid (fat) | 17.9 G | 18.6 G |
| Carbohydrate, by difference | 3 G | 2.3 G |
| Energy | 239 KCAL | 256 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 60 MG | 0 MG |
| Iron, Fe | 0.54 MG | 0.84 MG |
| Sodium, Na | 1149 MG | 837 MG |
| Cholesterol | 90 MG | 58 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.2 G | 5.8 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.