Frankfurter, beef, low fat vs. Pastrami, turkey vs. Luxury loaf, pork
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.
Luxury loaf, pork has the most protein of the foods compared, at 18.4 g per 100g.
| Nutrient | Frankfurter, beef, low fat | Pastrami, turkey | Luxury loaf, pork |
|---|---|---|---|
| Protein | 12 G | 16.3 G | 18.4 G |
| Total lipid (fat) | 9.5 G | 6.2 G | 4.8 G |
| Carbohydrate, by difference | 1.6 G | 3.3 G | 4.9 G |
| Energy | 140 KCAL | 139 KCAL | 141 KCAL |
| Total Sugars | 0.85 G | 3.3 G | - |
| Fiber, total dietary | 0 G | 0.1 G | 0 G |
| Calcium, Ca | 8 MG | 11 MG | 36 MG |
| Iron, Fe | 1.1 MG | 4.2 MG | 1.1 MG |
| Potassium, K | 129 MG | 345 MG | 377 MG |
| Sodium, Na | 744 MG | 1123 MG | 1225 MG |
| Vitamin D (D2 + D3), International Units | 24 IU | 10 IU | 28 IU |
| Cholesterol | 40 MG | 68 MG | 36 MG |
| Fatty acids, total saturated | 1.5 G | 1.4 G | 1.6 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.