HOT SAUCE FLAVORED CHICHARRONES FRIED PORK SKINS,… vs. HOT SAUSAGE, HOT
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.
HOT SAUCE FLAVORED CHICHARRONES FRIED PORK SKINS,… has the most protein of the foods compared, at 56.3 g per 100g.
| Nutrient | HOT SAUCE FLAVORED CHICHARRONES FRIED… | HOT SAUSAGE, HOT |
|---|---|---|
| Protein | 56.3 G | 14.6 G |
| Total lipid (fat) | 35.2 G | 16.7 G |
| Carbohydrate, by difference | 7 G | 2.1 G |
| Energy | 563 KCAL | 208 KCAL |
| Total Sugars | 0 G | 2.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 35 MG | 83 MG |
| Iron, Fe | 0 MG | 2.3 MG |
| Potassium, K | 155 MG | - |
| Sodium, Na | 1831 MG | 1958 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 106 MG | 94 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 14.1 G | 5.2 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.