CURED PORK SAUSAGE, CURED PORK vs. SALCHICHA PARRILLERA CURED PORK 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.
CURED PORK SAUSAGE, CURED PORK has the most protein of the foods compared, at 15.8 g per 100g.
| Nutrient | CURED PORK SAUSAGE, CURED PORK | SALCHICHA PARRILLERA CURED PORK… |
|---|---|---|
| Protein | 15.8 G | 15.8 G |
| Total lipid (fat) | 14.9 G | 14.9 G |
| Carbohydrate, by difference | 3.5 G | 3.5 G |
| Energy | 211 KCAL | 211 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0.9 G | 0.9 G |
| Calcium, Ca | 8 MG | 8 MG |
| Iron, Fe | 0.88 MG | 0.88 MG |
| Potassium, K | 316 MG | 316 MG |
| Sodium, Na | 711 MG | 711 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0 G | 0 G |
| Cholesterol | 67 MG | 67 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 5 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.