FULLY COOKED SAUSAGE LINKS vs. CLASSIC PORK SAUSAGE, CLASSIC vs. SAUSAGE LINKS
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 SAUSAGE LINKS has the most protein of the foods compared, at 18.8 g per 100g.
| Nutrient | FULLY COOKED SAUSAGE LINKS | CLASSIC PORK SAUSAGE, CLASSIC | SAUSAGE LINKS |
|---|---|---|---|
| Protein | 18.8 G | 17.9 G | 18.8 G |
| Total lipid (fat) | 32.8 G | 32.1 G | 32.8 G |
| Carbohydrate, by difference | 3.1 G | 1.8 G | 3.1 G |
| Energy | 375 KCAL | 375 KCAL | 375 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 1.1 MG | 1.9 MG | 1.1 MG |
| Sodium, Na | 922 MG | 1375 MG | 922 MG |
| Cholesterol | 78 MG | 62 MG | 78 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 12.5 G | 10.7 G | 12.5 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.