FULLY COOKED HOT LINK SAUSAGE vs. HOT LINK SAUSAGE, HOT LINK
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.
FULLY COOKED HOT LINK SAUSAGE has the most protein of the foods compared, at 15.9 g per 100g.
| Nutrient | FULLY COOKED HOT LINK SAUSAGE | HOT LINK SAUSAGE, HOT LINK |
|---|---|---|
| Protein | 15.9 G | 15.9 G |
| Total lipid (fat) | 9.7 G | 9.7 G |
| Carbohydrate, by difference | 5.3 G | 5.3 G |
| Energy | 177 KCAL | 177 KCAL |
| Total Sugars | 2.6 G | 2.6 G |
| Fiber, total dietary | 0.9 G | 0.9 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 2.4 MG | 2.4 MG |
| Sodium, Na | 867 MG | 867 MG |
| Cholesterol | 71 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 3.5 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.