TURKEY FRANKS vs. TURKEY FULLY COOKED SAUSAGE CRUMBLES, TURKEY
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.
TURKEY FULLY COOKED SAUSAGE CRUMBLES, TURKEY has the most protein of the foods compared, at 15.8 g per 100g.
| Nutrient | TURKEY FRANKS | TURKEY FULLY COOKED SAUSAGE CRUMBLES,… |
|---|---|---|
| Protein | 11.3 G | 15.8 G |
| Total lipid (fat) | 13.2 G | 14 G |
| Carbohydrate, by difference | 11.3 G | 5.3 G |
| Energy | 208 KCAL | 211 KCAL |
| Total Sugars | 3.8 G | 3.5 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 75 MG | 35 MG |
| Iron, Fe | 0.68 MG | 1.9 MG |
| Potassium, K | 660 MG | - |
| Sodium, Na | 1019 MG | 877 MG |
| Cholesterol | 66 MG | 79 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.7 G | 3.5 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.