CHICKEN HOT LINKS vs. HOT SMOKED 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.
HOT SMOKED SAUSAGE has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | CHICKEN HOT LINKS | HOT SMOKED SAUSAGE |
|---|---|---|
| Protein | 19.8 G | 20 G |
| Total lipid (fat) | 11 G | 18.8 G |
| Carbohydrate, by difference | 2.2 G | 3.5 G |
| Energy | 187 KCAL | 259 KCAL |
| Total Sugars | 2.2 G | 2.4 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0.79 MG | 1.7 MG |
| Sodium, Na | 956 MG | 765 MG |
| Cholesterol | 88 MG | 82 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.3 G | 7.1 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.