Salami, dry or hard, pork vs. Pork sausage rice links, brown and serve, cooked vs. Sausage, pork and beef, fresh, cooked
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.
Salami, dry or hard, pork has the most protein of the foods compared, at 22.6 g per 100g.
| Nutrient | Salami, dry or hard, pork | Pork sausage rice links, brown and… | Sausage, pork and beef, fresh, cooked |
|---|---|---|---|
| Protein | 22.6 G | 13.7 G | 13.8 G |
| Total lipid (fat) | 33.7 G | 37.6 G | 36.3 G |
| Carbohydrate, by difference | 1.6 G | 2.4 G | 2.7 G |
| Energy | 407 KCAL | 407 KCAL | 396 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 13 MG | 15 MG | 10 MG |
| Iron, Fe | 1.3 MG | 1.1 MG | 1.1 MG |
| Potassium, K | 378 MG | 212 MG | 189 MG |
| Sodium, Na | 2260 MG | 689 MG | 929 MG |
| Cholesterol | 79 MG | 66 MG | 71 MG |
| Fatty acids, total saturated | 11.9 G | 12.8 G | 13 G |
| Total Sugars | - | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 36 IU | 28 IU |
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.