Frankfurter, low sodium vs. Sausage, beef, cured, cooked, smoked vs. Sausage, smoked link sausage, pork and beef…
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.
Sausage, beef, cured, cooked, smoked has the most protein of the foods compared, at 14.1 g per 100g.
| Nutrient | Frankfurter, low sodium | Sausage, beef, cured, cooked, smoked | Sausage, smoked link sausage, pork and… |
|---|---|---|---|
| Protein | 12 G | 14.1 G | 13.3 G |
| Total lipid (fat) | 28.5 G | 26.9 G | 27.6 G |
| Carbohydrate, by difference | 1.8 G | 2.4 G | 1.9 G |
| Energy | 312 KCAL | 312 KCAL | 313 KCAL |
| Total Sugars | 0 G | - | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 20 MG | 7 MG | 41 MG |
| Iron, Fe | 1.4 MG | 1.8 MG | 1.5 MG |
| Potassium, K | 166 MG | 176 MG | 286 MG |
| Sodium, Na | 311 MG | 1131 MG | 1173 MG |
| Vitamin D (D2 + D3), International Units | 37 IU | - | - |
| Cholesterol | 61 MG | 67 MG | 65 MG |
| Fatty acids, total saturated | 12 G | 11.4 G | 9.7 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.