PORK SAUSAGE WRAPPED IN DOUGH vs. SEASONED PORK AND BEEF PATTIE BETWEEN SLICE OF…
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 SAUSAGE WRAPPED IN DOUGH has the most protein of the foods compared, at 16.7 g per 100g.
| Nutrient | PORK SAUSAGE WRAPPED IN DOUGH | SEASONED PORK AND BEEF PATTIE BETWEEN… |
|---|---|---|
| Protein | 16.7 G | 15.8 G |
| Total lipid (fat) | 23.8 G | 17.1 G |
| Carbohydrate, by difference | 14.3 G | 2.6 G |
| Energy | 381 KCAL | 237 KCAL |
| Calcium, Ca | 0 MG | 26 MG |
| Iron, Fe | 3.4 MG | 2.4 MG |
| Sodium, Na | 476 MG | 164 MG |
| Cholesterol | 238 MG | 33 MG |
| Fatty acids, total saturated | 2.4 G | 4 G |
| Fatty acids, total trans | - | 0 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.