CHORIZO MEXICANO MEXICAN BRAND CURED PORK SAUSAGE vs. CHORIZO PICANTE CURED HOT 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.
CHORIZO PICANTE CURED HOT SAUSAGE has the most protein of the foods compared, at 15.8 g per 100g.
| Nutrient | CHORIZO MEXICANO MEXICAN BRAND CURED … | CHORIZO PICANTE CURED HOT SAUSAGE |
|---|---|---|
| Protein | 13.6 G | 15.8 G |
| Total lipid (fat) | 13.6 G | 16.7 G |
| Carbohydrate, by difference | 1.5 G | 1.8 G |
| Energy | 211 KCAL | 228 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 1.5 G | 0.9 G |
| Calcium, Ca | 6 MG | 18 MG |
| Iron, Fe | 1.1 MG | 2.4 MG |
| Potassium, K | 283 MG | - |
| Sodium, Na | 645 MG | 1000 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 61 MG | 88 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.5 G | 6.1 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.