FULLY COOKED SAUSAGE LINKS vs. FULLY COOKED TURKEY SAUSAGE LINKS, TURKEY
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 TURKEY SAUSAGE LINKS, TURKEY has the most protein of the foods compared, at 22.2 g per 100g.
| Nutrient | FULLY COOKED SAUSAGE LINKS | FULLY COOKED TURKEY SAUSAGE LINKS,… |
|---|---|---|
| Protein | 17.8 G | 22.2 G |
| Total lipid (fat) | 6.7 G | 5.6 G |
| Carbohydrate, by difference | 2.2 G | 2.2 G |
| Energy | 133 KCAL | 156 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 44 MG | 73 MG |
| Iron, Fe | 1.6 MG | 2.2 MG |
| Sodium, Na | 733 MG | 1067 MG |
| Cholesterol | 67 MG | 78 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 2.2 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.