Veal scallopini vs. Sausage and peppers, no sauce vs. Sausage with tomato-based sauce
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.
Veal scallopini has the most protein of the foods compared, at 18.7 g per 100g.
| Nutrient | Veal scallopini | Sausage and peppers, no sauce | Sausage with tomato-based sauce |
|---|---|---|---|
| Protein | 18.7 G | 14 G | 13.3 G |
| Total lipid (fat) | 17.5 G | 19.9 G | 19.1 G |
| Carbohydrate, by difference | 1.5 G | 3.3 G | 2.6 G |
| Energy | 241 KCAL | 247 KCAL | 234 KCAL |
| Total Sugars | 0.57 G | 1.9 G | 1.8 G |
| Fiber, total dietary | 0.4 G | 0.3 G | 0.4 G |
| Calcium, Ca | 40 MG | 11 MG | 11 MG |
| Iron, Fe | 0.75 MG | 1.1 MG | 1.1 MG |
| Potassium, K | 281 MG | 263 MG | 327 MG |
| Sodium, Na | 372 MG | 551 MG | 863 MG |
| Cholesterol | 67 MG | 61 MG | 60 MG |
| Fatty acids, total saturated | 4.8 G | 6.9 G | 6.2 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.