Vienna sausages stewed with potatoes, Puerto… vs. Lamb or mutton with gravy vs. Veal cordon bleu
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 cordon bleu has the most protein of the foods compared, at 23.7 g per 100g.
| Nutrient | Vienna sausages stewed with potatoes,… | Lamb or mutton with gravy | Veal cordon bleu |
|---|---|---|---|
| Protein | 5.1 G | 17.3 G | 23.7 G |
| Total lipid (fat) | 16.4 G | 15.4 G | 9.7 G |
| Carbohydrate, by difference | 13.1 G | 1.6 G | 9.3 G |
| Energy | 219 KCAL | 219 KCAL | 219 KCAL |
| Total Sugars | 1.3 G | 0.09 G | 0.63 G |
| Fiber, total dietary | 1.7 G | 0 G | 0.6 G |
| Calcium, Ca | 16 MG | 15 MG | 97 MG |
| Iron, Fe | 0.99 MG | 1.3 MG | 1.3 MG |
| Potassium, K | 359 MG | 228 MG | 228 MG |
| Sodium, Na | 466 MG | 359 MG | 443 MG |
| Cholesterol | 28 MG | 69 MG | 80 MG |
| Fatty acids, total saturated | 3.8 G | 6.3 G | 3.9 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.