Sausage, Italian, sweet, links vs. Peppered loaf, pork, beef vs. Beef, cured, pastrami
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.
Beef, cured, pastrami has the most protein of the foods compared, at 21.8 g per 100g.
| Nutrient | Sausage, Italian, sweet, links | Peppered loaf, pork, beef | Beef, cured, pastrami |
|---|---|---|---|
| Protein | 16.1 G | 17.3 G | 21.8 G |
| Total lipid (fat) | 8.4 G | 6.4 G | 5.8 G |
| Carbohydrate, by difference | 2.1 G | 4.5 G | 0.36 G |
| Energy | 149 KCAL | 149 KCAL | 147 KCAL |
| Total Sugars | 0 G | 4.6 G | 0.1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 25 MG | 54 MG | 10 MG |
| Iron, Fe | 1.2 MG | 1.1 MG | 2.2 MG |
| Potassium, K | 194 MG | 394 MG | 210 MG |
| Sodium, Na | 570 MG | 732 MG | 1078 MG |
| Cholesterol | 30 MG | 46 MG | 68 MG |
| Fatty acids, total saturated | 3.3 G | 2.3 G | 2.7 G |
| Vitamin D (D2 + D3), International Units | - | 32 IU | 4 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.