USDA Standard Reference · Sausages and Luncheon Meats
Pork sausage, link/patty, reduced fat, cooked, pan-fried
According to USDA FoodData Central (FDC ID 171636, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 267
- Caloriesmoderate density
- 20.9g
- Proteinhigh · 42% DV
- 0.1g
- Carbslow · 0% DV
- 20.3g
- Fathigh · 26% DV
Pork sausage, link/patty, reduced fat, cooked, pan-fried contains 267 calories per 100g according to USDA FoodData Central. It has 20.9g of protein, 20.3g of fat, and 0.1g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 75% of USDA whole foods
The verdict
Pork sausage, link/patty, reduced fat, cooked, pan-fried is a protein standout, richer in protein than 75% of USDA whole foods.
- 20.9g
- protein per 100g
- Top 25%
- protein vs USDA whole foods
- 267
- calories per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Pork sausage, link/patty, reduced fat, cooked, pan-fried contains 267 calories per 100g, according to the USDA FoodData Central database. It provides 20.9g of protein, 20.3g of fat, and 0.1g of carbohydrates per 100g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Pork sausage, link/patty, reduced fat, cooked, pan-fried is catalogued there as FDC ID 171636, a usda standard reference entry, in the "Sausages and Luncheon Meats" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
By the per-100g standardization, Pork sausage, link/patty, reduced fat, cooked, pan-fried reads as high protein, low carb, high sodium within common dietary frameworks. Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Sausages and Luncheon Meats group for context.
Nutritional Value at a Glance
Pork sausage, link/patty, reduced fat, cooked, pan-fried is a high-protein food (by FDA per-100g convention), making it suitable for muscle building and recovery diets.
Note: at 698mg per 100g (30% of the 2,300mg daily limit), this food is relatively high in sodium. Those monitoring salt intake should factor this in.
Allergen indicators
No FDA Big 9 major-allergen indicator was detected in the product name and brand text scan (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame). Absence-of-flag does NOT mean allergen-free. The USDA FoodData Central release does not always include a full ingredient list, always verify with the FDA-mandated ingredient and allergen statement printed on the physical package before consumption.
Where the calories mostly come from
Values per 100g
Macro Breakdown
267 kcal = 13% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Pork sausage, link/patty, reduced fat, cooked, pan-fried compares to Sausages and Luncheon Meats
Per 100 g, against the average across all sausages and luncheon meats foods in USDA FoodData Central.
90% Higher in protein than 90% of sausages and luncheon meats on record, a standout in its group.
Category averages computed live across the USDA Sausages and Luncheon Meats group. Compare against a specific food →
Where Pork sausage, link/patty, reduced fat, cooked, pan-fried ranks on protein
Its 20.9g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Pork sausage, link/patty, reduced fat, cooked, pan-fried vs every USDA reference food
USDA reference (whole) foods with a protein value
21 Top 25% higher than 75% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Where Pork sausage, link/patty, reduced fat, cooked, pan-fried sits among Sausages and Luncheon Meats
Plotted by protein and calorie percentile among the 177 Sausages and Luncheon Meats foods with both values, not raw amounts, so foods of very different sizes compare fairly.
Pork sausage, link/patty, reduced fat, cooked, pan-fried: 90th protein percentile, 48th calorie percentile among Sausages and Luncheon Meats foods
Read the chart as text
- Bologna, beef and pork, low fat: Protein percentile 14, Calorie percentile 38
- Frankfurter, low sodium: Protein percentile 20, Calorie percentile 68
- Beef, chopped, cured, smoked: Protein percentile 89, Calorie percentile 10
- Braunschweiger (a liver sausage), pork: Protein percentile 50, Calorie percentile 79
- Ham and cheese loaf or roll: Protein percentile 38, Calorie percentile 42
- Pork sausage, link/patty, reduced fat, unprepared: Protein percentile 70, Calorie percentile 33
- Bologna, beef and pork: Protein percentile 56, Calorie percentile 66
- Mother's loaf, pork: Protein percentile 23, Calorie percentile 54
- Sausage, smoked link sausage, pork and beef (nonfat dry milk added): Protein percentile 33, Calorie percentile 69
- Oscar Mayer, Ham (chopped with natural juice): Protein percentile 66, Calorie percentile 24
- Sausage, Polish, beef with chicken, hot: Protein percentile 75, Calorie percentile 46
- Yachtwurst, with pistachio nuts, cooked: Protein percentile 52, Calorie percentile 49
- Pate, truffle flavor: Protein percentile 11, Calorie percentile 79
- Chicken spread: Protein percentile 76, Calorie percentile 18
- Ham, minced: Protein percentile 65, Calorie percentile 47
- Bologna, chicken, pork, beef: Protein percentile 12, Calorie percentile 50
- Kielbasa, fully cooked, unheated: Protein percentile 8, Calorie percentile 77
- Turkey breast, low salt, prepackaged or deli, luncheon meat: Protein percentile 93, Calorie percentile 5
- Sausage, pork and beef, fresh, cooked: Protein percentile 41, Calorie percentile 94
- Sausage, Italian, pork, mild, cooked, pan-fried: Protein percentile 79, Calorie percentile 76
- Hormel Pillow Pak Sliced Turkey Pepperoni: Protein percentile 99, Calorie percentile 43
- Sausage, turkey, breakfast links, mild, raw: Protein percentile 62, Calorie percentile 23
- Kielbasa, Polish, turkey and beef, smoked: Protein percentile 32, Calorie percentile 36
- Frankfurter, beef, heated: Protein percentile 16, Calorie percentile 74
- Pork sausage, link/patty, reduced fat, cooked, pan-fried: Protein percentile 90, Calorie percentile 48
Read the chart
Pork sausage, link/patty, reduced fat, cooked, pan-fried ranks at the 90th percentile for protein and the 48th percentile for calories among Sausages and Luncheon Meats foods (n=177). That places it in the "low-cal, high-protein" quadrant, an efficient choice within this category.
- Bologna, beef and pork, low fat: 14th protein percentile, 38th calorie percentile
- Frankfurter, low sodium: 20th protein percentile, 68th calorie percentile
- Beef, chopped, cured, smoked: 89th protein percentile, 10th calorie percentile
- Braunschweiger (a liver sausage), pork: 50th protein percentile, 79th calorie percentile
- Ham and cheese loaf or roll: 38th protein percentile, 42nd calorie percentile
- Pork sausage, link/patty, reduced fat, unprepared: 70th protein percentile, 33rd calorie percentile
- Bologna, beef and pork: 56th protein percentile, 66th calorie percentile
- Mother's loaf, pork: 23rd protein percentile, 54th calorie percentile
- Sausage, smoked link sausage, pork and beef (nonfat dry milk added): 33rd protein percentile, 69th calorie percentile
- Oscar Mayer, Ham (chopped with natural juice): 66th protein percentile, 24th calorie percentile
- Sausage, Polish, beef with chicken, hot: 75th protein percentile, 46th calorie percentile
- Yachtwurst, with pistachio nuts, cooked: 52nd protein percentile, 49th calorie percentile
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 0.15 G | 0% |
| Energy | 267 KCAL | |
| Fiber, total dietary | 0.00 G | 0% |
| Protein | 20.9 G | 42% |
| Total Sugars | 0.00 G | |
| Total lipid (fat) | 20.3 G | 26% |
| Alcohol, ethyl | 0.00 G | |
| Ash | 2.7 G | |
| Caffeine | 0 MG | |
| Energy | 1118.0 kJ | |
| Theobromine | 0 MG | |
| Water | 55.9 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Betaine | 7 MG | |
| Choline, total | 70 MG | |
| Folate, DFE | 1.0 UG | |
| Folate, food | 1.0 UG | |
| Folate, total | 1.0 UG | |
| Folic acid | 0.0 UG | |
| Niacin | 8 MG | |
| Pantothenic acid | 1 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 1.2 UG | |
| Vitamin B-12, added | 0.0 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG | |
| Vitamin E, added | 0 MG | |
| Vitamin K (phylloquinone) | 0.0 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 19 MG | 1% |
| Iron, Fe | 2 MG | 11% |
| Potassium, K | 328 MG | 7% |
| Sodium, Na | 698 MG | 30% |
| Vitamin D (D2 + D3), International Units | 58 IU | 7% |
| Carotene, alpha | 0.0 UG | |
| Carotene, beta | 0.0 UG | |
| Copper, Cu | 0 MG | |
| Cryptoxanthin, beta | 0.0 UG | |
| Lycopene | 0.0 UG | |
| Magnesium, Mg | 22 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 185 MG | |
| Retinol | 28.0 UG | |
| Selenium, Se | 30.0 UG | |
| Vitamin A, IU | 93 IU | |
| Vitamin A, RAE | 28.0 UG | |
| Vitamin D (D2 + D3) | 1.4 UG | |
| Vitamin D2 (ergocalciferol) | 0.0 UG | |
| Vitamin D3 (cholecalciferol) | 1.4 UG | |
| Vitamin E (alpha-tocopherol) | 1 MG | |
| Zinc, Zn | 3 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 82 MG | 27% |
| Fatty acids, total saturated | 6.0 G | 30% |
| Fatty acids, total trans | 0.09 G | |
| Fatty acids, total monounsaturated | 8.0 G | |
| Fatty acids, total polyunsaturated | 4.2 G | |
| Fatty acids, total trans-monoenoic | 0.07 G | |
| Fatty acids, total trans-polyenoic | 0.02 G | |
| MUFA 14:1 | 0.00 G | |
| MUFA 16:1 | 0.37 G | |
| MUFA 16:1 c | 0.36 G | |
| MUFA 17:1 | 0.04 G | |
| MUFA 18:1 | 7.4 G | |
| MUFA 18:1 c | 7.3 G | |
| MUFA 20:1 | 0.24 G | |
| MUFA 22:1 | 0.01 G | |
| MUFA 22:1 c | 0.01 G | |
| MUFA 24:1 c | 0.00 G | |
| PUFA 18:2 | 3.6 G | |
| PUFA 18:2 CLAs | 0.02 G | |
| PUFA 18:2 n-6 c,c | 3.6 G | |
| PUFA 18:3 | 0.11 G | |
| PUFA 18:3 n-6 c,c,c | 0.00 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:2 n-6 c,c | 0.20 G | |
| PUFA 20:3 | 0.06 G | |
| PUFA 20:4 | 0.12 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.02 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.02 G | |
| SFA 12:0 | 0.01 G | |
| SFA 14:0 | 0.21 G | |
| SFA 15:0 | 0.01 G | |
| SFA 16:0 | 3.8 G | |
| SFA 17:0 | 0.05 G | |
| SFA 18:0 | 1.9 G | |
| SFA 20:0 | 0.05 G | |
| SFA 22:0 | 0.01 G | |
| SFA 24:0 | 0.00 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G | |
| TFA 16:1 t | 0.01 G | |
| TFA 18:1 t | 0.06 G | |
| TFA 18:2 t not further defined | 0.02 G | |
| TFA 22:1 t | 0.00 G |
Amino Acids
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 1.3 G | |
| Arginine | 1.3 G | |
| Aspartic acid | 1.8 G | |
| Cystine | 0.27 G | |
| Glutamic acid | 3.2 G | |
| Glycine | 1.4 G | |
| Histidine | 0.60 G | |
| Hydroxyproline | 0.48 G | |
| Isoleucine | 0.83 G | |
| Leucine | 1.5 G | |
| Lysine | 1.4 G | |
| Methionine | 0.48 G | |
| Phenylalanine | 0.75 G | |
| Proline | 1.4 G | |
| Serine | 0.86 G | |
| Threonine | 0.69 G | |
| Tryptophan | 0.21 G | |
| Tyrosine | 0.59 G | |
| Valine | 0.99 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 0.0 UG | |
| MUFA 15:1 | 0.00 G | |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 G | |
| PUFA 18:3i | 0.00 G | |
| PUFA 20:3 n-3 | 0.02 G | |
| PUFA 20:3 n-6 | 0.03 G | |
| PUFA 22:4 | 0.05 G | |
| Tocopherol, beta | 0 MG | |
| Tocopherol, delta | 0 MG | |
| Tocopherol, gamma | 0 MG | |
| Tocotrienol, alpha | 0 MG | |
| Tocotrienol, beta | 0 MG | |
| Tocotrienol, delta | 0 MG | |
| Tocotrienol, gamma | 0 MG |
Key takeaways
- Pork sausage, link/patty, reduced fat, cooked, pan-fried delivers 20.9g of protein per 100g, more than 75% of USDA whole foods. See the protein ranking
- It carries 267 calories per 100g - about at or above the sausages and luncheon meats average of 256. Compare sausages and luncheon meats
- Based on its per-100g profile, it fits high protein, low carb, high sodium patterns.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Similar Protein Content
Other foods in Sausages and Luncheon Meats closest to 20.9g protein per 100g, useful for protein-matched substitutions.
Frequently Asked Questions
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Is Pork sausage, link/patty, reduced fat, cooked, pan-fried keto-friendly? ▼
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How does Pork sausage, link/patty, reduced fat, cooked, pan-fried compare to other foods? ▼
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More in This Category
Other foods in Sausages and Luncheon Meats
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 171636) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.