Mortadella, beef, pork vs. Beef, bologna, reduced sodium vs. Frankfurter, low sodium
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.
Mortadella, beef, pork has the most protein of the foods compared, at 16.4 g per 100g.
| Nutrient | Mortadella, beef, pork | Beef, bologna, reduced sodium | Frankfurter, low sodium |
|---|---|---|---|
| Protein | 16.4 G | 11.7 G | 12 G |
| Total lipid (fat) | 25.4 G | 28.4 G | 28.5 G |
| Carbohydrate, by difference | 3 G | 2 G | 1.8 G |
| Energy | 311 KCAL | 310 KCAL | 312 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 18 MG | 12 MG | 20 MG |
| Iron, Fe | 1.4 MG | 1.4 MG | 1.4 MG |
| Potassium, K | 163 MG | 155 MG | 166 MG |
| Sodium, Na | 1246 MG | 682 MG | 311 MG |
| Vitamin D (D2 + D3), International Units | 41 IU | 28 IU | 37 IU |
| Cholesterol | 56 MG | 56 MG | 61 MG |
| Fatty acids, total saturated | 9.5 G | 11.7 G | 12 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.