Vienna sausage, canned vs. Turkey or chicken sausage, reduced sodium vs. Pork 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 | Vienna sausage, canned | Turkey or chicken sausage, reduced… | Pork sausage, reduced sodium |
|---|---|---|---|
| Protein | 10.5 G | 20 G | 19.9 G |
| Total lipid (fat) | 19.4 G | 10.7 G | 11.1 G |
| Carbohydrate, by difference | 2.6 G | 13.3 G | 13.3 G |
| Energy | 230 KCAL | 230 KCAL | 233 KCAL |
| Total Sugars | 0 G | 0.76 G | 0.75 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 10 MG | 0 MG | 0 MG |
| Iron, Fe | 0.88 MG | 1.2 MG | 1.2 MG |
| Potassium, K | 101 MG | 993 MG | 988 MG |
| Sodium, Na | 879 MG | 417 MG | 415 MG |
| Cholesterol | 87 MG | 39 MG | 39 MG |
| Fatty acids, total saturated | 7.1 G | 2.8 G | 2.9 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.