Pork sausage, reduced sodium, cooked vs. Bologna, chicken, pork, beef vs. Frankfurter, pork
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.
Frankfurter, pork has the most protein of the foods compared, at 12.8 g per 100g.
| Nutrient | Pork sausage, reduced sodium, cooked | Bologna, chicken, pork, beef | Frankfurter, pork |
|---|---|---|---|
| Protein | 9.4 G | 11.3 G | 12.8 G |
| Total lipid (fat) | 22.4 G | 22.7 G | 23.7 G |
| Carbohydrate, by difference | 8.1 G | 5.6 G | 0.28 G |
| Energy | 271 KCAL | 272 KCAL | 269 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0.1 G |
| Calcium, Ca | 0 MG | 92 MG | 267 MG |
| Iron, Fe | 0.85 MG | 1.3 MG | 3.7 MG |
| Potassium, K | 160 MG | 313 MG | 264 MG |
| Sodium, Na | 294 MG | 1120 MG | 816 MG |
| Vitamin D (D2 + D3), International Units | 30 IU | - | - |
| Cholesterol | 59 MG | 83 MG | 66 MG |
| Fatty acids, total trans | 0 G | 0.24 G | - |
| Fatty acids, total saturated | 8.2 G | 7 G | 8.7 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.