Pepperoni, reduced sodium vs. Pepperoni, NFS vs. Pork jerky
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.
Pork jerky has the most protein of the foods compared, at 35 g per 100g.
| Nutrient | Pepperoni, reduced sodium | Pepperoni, NFS | Pork jerky |
|---|---|---|---|
| Protein | 19.3 G | 19.3 G | 35 G |
| Total lipid (fat) | 46.3 G | 46.3 G | 24.7 G |
| Carbohydrate, by difference | 1.2 G | 1.2 G | 9.7 G |
| Energy | 504 KCAL | 504 KCAL | 412 KCAL |
| Total Sugars | 0 G | 0 G | 9.8 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 19 MG | 19 MG | 39 MG |
| Iron, Fe | 1.3 MG | 1.3 MG | 2.5 MG |
| Potassium, K | 274 MG | 274 MG | 426 MG |
| Sodium, Na | 1187 MG | 1582 MG | 1810 MG |
| Cholesterol | 97 MG | 97 MG | 137 MG |
| Fatty acids, total saturated | 17.7 G | 17.7 G | 9.2 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.