Turkey or chicken sausage vs. Scrapple, cooked vs. Turkey or chicken sausage, reduced sodium
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 or chicken sausage, reduced sodium has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | Turkey or chicken sausage | Scrapple, cooked | Turkey or chicken sausage, reduced… |
|---|---|---|---|
| Protein | 19.6 G | 8.6 G | 20 G |
| Total lipid (fat) | 12.2 G | 14.8 G | 10.7 G |
| Carbohydrate, by difference | 1.1 G | 15 G | 13.3 G |
| Energy | 193 KCAL | 227 KCAL | 230 KCAL |
| Total Sugars | 0 G | 0.21 G | 0.76 G |
| Fiber, total dietary | 0 G | 0.3 G | 0 G |
| Calcium, Ca | 38 MG | 6 MG | 0 MG |
| Iron, Fe | 1.4 MG | 1.3 MG | 1.2 MG |
| Potassium, K | 365 MG | 143 MG | 993 MG |
| Sodium, Na | 705 MG | 385 MG | 417 MG |
| Cholesterol | 92 MG | 52 MG | 39 MG |
| Fatty acids, total saturated | 3 G | 5 G | 2.8 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.