Pickled sausage vs. Italian sausage vs. Knockwurst
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.
Italian sausage has the most protein of the foods compared, at 18.2 g per 100g.
| Nutrient | Pickled sausage | Italian sausage | Knockwurst |
|---|---|---|---|
| Protein | 18.1 G | 18.2 G | 11.1 G |
| Total lipid (fat) | 26 G | 26.2 G | 27.7 G |
| Carbohydrate, by difference | 2.1 G | 2.1 G | 3.2 G |
| Energy | 314 KCAL | 317 KCAL | 307 KCAL |
| Total Sugars | 1.4 G | 1.5 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 12 MG | 12 MG | 11 MG |
| Iron, Fe | 1.3 MG | 1.3 MG | 0.66 MG |
| Potassium, K | 308 MG | 310 MG | 199 MG |
| Sodium, Na | 1067 MG | 766 MG | 930 MG |
| Cholesterol | 79 MG | 80 MG | 60 MG |
| Fatty acids, total saturated | 9.1 G | 9.2 G | 10.2 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.