Sausage, smoked link sausage, pork vs. Beef, bologna, reduced sodium vs. Bologna, beef and 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.
Bologna, beef and pork has the most protein of the foods compared, at 15.2 g per 100g.
| Nutrient | Sausage, smoked link sausage, pork | Beef, bologna, reduced sodium | Bologna, beef and pork |
|---|---|---|---|
| Protein | 12 G | 11.7 G | 15.2 G |
| Total lipid (fat) | 28.2 G | 28.4 G | 24.6 G |
| Carbohydrate, by difference | 0.94 G | 2 G | 5.5 G |
| Energy | 309 KCAL | 310 KCAL | 308 KCAL |
| Total Sugars | 0.94 G | 0 G | 4.4 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 11 MG | 12 MG | 85 MG |
| Iron, Fe | 0.59 MG | 1.4 MG | 1.2 MG |
| Potassium, K | 483 MG | 155 MG | 315 MG |
| Sodium, Na | 827 MG | 682 MG | 960 MG |
| Vitamin D (D2 + D3), International Units | 43 IU | 28 IU | 32 IU |
| Cholesterol | 61 MG | 56 MG | 60 MG |
| Fatty acids, total trans | 0.23 G | - | 0 G |
| Fatty acids, total saturated | 9.3 G | 11.7 G | 9.3 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.