COOKED SHRIMP WITH COCKTAIL SAUCE vs. COOKED SLICED ITALIAN 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.
COOKED SLICED ITALIAN SAUSAGE has the most protein of the foods compared, at 17.9 g per 100g.
| Nutrient | COOKED SHRIMP WITH COCKTAIL SAUCE | COOKED SLICED ITALIAN SAUSAGE |
|---|---|---|
| Protein | 11.5 G | 17.9 G |
| Total lipid (fat) | 0.88 G | 21.4 G |
| Carbohydrate, by difference | 6.2 G | 1.8 G |
| Energy | 80 KCAL | 286 KCAL |
| Total Sugars | 6.2 G | 1.8 G |
| Fiber, total dietary | 0.9 G | 0 G |
| Calcium, Ca | 18 MG | 0 MG |
| Iron, Fe | 0 MG | 1.3 MG |
| Sodium, Na | 850 MG | 839 MG |
| Cholesterol | 106 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.