USDA Foundation · Sausages and Luncheon Meats
Sausage, Italian, pork, mild, cooked, pan-fried
According to USDA FoodData Central (FDC ID 325658, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 322
- Caloriesmoderate density
- 18.2g
- Proteinhigh · 36% DV
- 2.1g
- Carbslow · 1% DV
- 26.2g
- Fathigh · 34% DV
Sausage, Italian, pork, mild, cooked, pan-fried contains 322 calories per 100g according to USDA FoodData Central. It has 18.2g of protein, 26.2g of fat, and 2.1g of carbohydrates per 100g. Data is sourced verbatim from the USDA Foundation database, refreshed July 2026.
- More protein than 67% of USDA whole foods
The verdict
Sausage, Italian, pork, mild, cooked, pan-fried carries 18.2g of protein per 100g, more than 67% of USDA whole foods.
- 18.2g
- protein per 100g
- Top 33%
- protein vs USDA whole foods
- 322
- 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.
Sausage, Italian, pork, mild, cooked, pan-fried contains 322 calories per 100g, according to the USDA FoodData Central database. It provides 18.2g of protein, 26.2g of fat, and 2.1g 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. Sausage, Italian, pork, mild, cooked, pan-fried is catalogued there as FDC ID 325658, a usda foundation entry, in the "Sausages and Luncheon Meats" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Foundation 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, Sausage, Italian, pork, mild, 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
Sausage, Italian, pork, mild, cooked, pan-fried is a high-protein food (by FDA per-100g convention), making it suitable for muscle building and recovery diets.
Note: at 766mg per 100g (33% 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
322 kcal = 16% 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 Sausage, Italian, pork, mild, 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.
77% Higher in protein than 77% of sausages and luncheon meats on record.
Category averages computed live across the USDA Sausages and Luncheon Meats group. Compare against a specific food →
Where Sausage, Italian, pork, mild, cooked, pan-fried ranks on protein
Its 18.2g 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 - Sausage, Italian, pork, mild, cooked, pan-fried vs every USDA reference food
USDA reference (whole) foods with a protein value
18 Top 33% higher than 67% 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 Sausage, Italian, pork, mild, 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.
Sausage, Italian, pork, mild, cooked, pan-fried: 77th protein percentile, 74th 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: Protein percentile 9, Calorie percentile 61
- Luxury loaf, pork: Protein percentile 79, Calorie percentile 12
- Salami, dry or hard, pork: Protein percentile 94, Calorie percentile 95
- Oscar Mayer, Chicken Breast (honey glazed): Protein percentile 88, Calorie percentile 5
- Sausage, Italian, sweet, links: Protein percentile 64, Calorie percentile 14
- Pastrami, beef, 98% fat-free: Protein percentile 87, Calorie percentile 1
- Salami, Italian, pork and beef, dry, sliced, 50% less sodium: Protein percentile 92, Calorie percentile 90
- Bologna, turkey: Protein percentile 14, Calorie percentile 30
- Ham, sliced, regular (approximately 11% fat): Protein percentile 68, Calorie percentile 20
- Sausage, turkey, fresh, cooked: Protein percentile 96, Calorie percentile 27
- Kielbasa, fully cooked, pan-fried: Protein percentile 25, Calorie percentile 84
- Luncheon meat, pork, canned: Protein percentile 27, Calorie percentile 85
- Pork sausage, link/patty, cooked, pan-fried: Protein percentile 80, Calorie percentile 77
- Sausage, smoked link sausage, pork and beef: Protein percentile 20, Calorie percentile 73
- Bacon, turkey, unprepared: Protein percentile 63, Calorie percentile 36
- Sausage, summer, pork and beef, sticks, with cheddar cheese: Protein percentile 86, Calorie percentile 97
- Sausage, turkey, hot, smoked: Protein percentile 54, Calorie percentile 18
- Turkey, white, rotisserie, deli cut: Protein percentile 37, Calorie percentile 7
- Sausage, Italian, pork, mild, cooked, pan-fried: Protein percentile 77, Calorie percentile 74
Read the chart
Sausage, Italian, pork, mild, cooked, pan-fried ranks at the 77th percentile for protein and the 74th percentile for calories among Sausages and Luncheon Meats foods (n=177).
- 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: 9th protein percentile, 61st calorie percentile
- Luxury loaf, pork: 79th protein percentile, 12th calorie percentile
- Salami, dry or hard, pork: 94th protein percentile, 95th calorie percentile
- Oscar Mayer, Chicken Breast (honey glazed): 88th protein percentile, 5th calorie percentile
- Sausage, Italian, sweet, links: 64th protein percentile, 14th calorie percentile
- Pastrami, beef, 98% fat-free: 87th protein percentile, 1st 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 | 2.1 G | 1% |
| Energy | 322 KCAL | |
| Protein | 18.2 G | 36% |
| Total lipid (fat) | 26.2 G | 34% |
| Ash | 2.6 G | |
| Energy | 1350.0 kJ | |
| Fructose | 0.00 G | |
| Galactose | 0.00 G | |
| Glucose | 1.5 G | |
| Lactose | 0.00 G | |
| Maltose | 0.00 G | |
| Sucrose | 0.00 G | |
| Sugars, Total | 1.5 G | |
| Total fat (NLEA) | 25.8 G | |
| Water | 50.9 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Betaine | 4 MG | |
| Choline, free | 6 MG | |
| Choline, from glycerophosphocholine | 11 MG | |
| Choline, from phosphocholine | 46 MG | |
| Choline, from phosphotidyl choline | 0 MG | |
| Choline, from sphingomyelin | 8 MG | |
| Choline, total | 70 MG | |
| Folate, total | 0.0 UG | |
| Niacin | 6 MG | |
| Pantothenic acid | 1 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 1.1 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin K (Dihydrophylloquinone) | 0.0 UG | |
| Vitamin K (Menaquinone-4) | 18.8 UG | |
| Vitamin K (phylloquinone) | 0.0 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 12 MG | 1% |
| Iron, Fe | 1 MG | 7% |
| Potassium, K | 310 MG | 7% |
| Sodium, Na | 766 MG | 33% |
| Copper, Cu | 0 MG | |
| Magnesium, Mg | 19 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 145 MG | |
| Retinol | 22.0 UG | |
| Selenium, Se | 20.2 UG | |
| Vitamin A, RAE | 22.0 UG | |
| Vitamin E (alpha-tocopherol) | 1 MG | |
| Zinc, Zn | 2 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 80 MG | 27% |
| Fatty acids, total saturated | 9.2 G | 46% |
| Fatty acids, total trans | 0.10 G | |
| Fatty acids, total monounsaturated | 11.6 G | |
| Fatty acids, total polyunsaturated | 5.0 G | |
| Fatty acids, total trans-dienoic | 0.02 G | |
| Fatty acids, total trans-monoenoic | 0.08 G | |
| Fatty acids, total trans-polyenoic | 0.00 G | |
| MUFA 16:1 c | 0.58 G | |
| MUFA 17:1 | 0.06 G | |
| MUFA 18:1 c | 10.7 G | |
| MUFA 22:1 c | 0.01 G | |
| MUFA 22:1 n-9 | 0.01 G | |
| MUFA 24:1 c | 0.00 G | |
| PUFA 18:2 CLAs | 0.03 G | |
| PUFA 18:2 n-6 c,c | 4.3 G | |
| PUFA 18:3 n-6 c,c,c | 0.01 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:2 n-6 c,c | 0.22 G | |
| PUFA 20:4 | 0.13 G | |
| PUFA 20:5 n-3 (EPA) | 0.01 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 | 0.02 G | |
| SFA 14:0 | 0.34 G | |
| SFA 15:0 | 0.01 G | |
| SFA 16:0 | 5.7 G | |
| SFA 17:0 | 0.07 G | |
| SFA 18:0 | 2.9 G | |
| SFA 20:0 | 0.07 G | |
| SFA 22:0 | 0.01 G | |
| SFA 24:0 | 0.00 G | |
| SFA 4:0 | 0.01 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G | |
| TFA 16:1 t | 0.01 G | |
| TFA 18:1 t | 0.07 G | |
| TFA 18:2 t not further defined | 0.02 G | |
| TFA 22:1 t | 0.00 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| MUFA 14:1 c | 0.01 G | |
| MUFA 15:1 | 0.00 G | |
| MUFA 17:1 c | 0.06 G | |
| MUFA 20:1 c | 0.30 G | |
| Nitrogen | 2.9 G | |
| PUFA 18:2 c | 4.3 G | |
| PUFA 18:3 c | 0.18 G | |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.17 G | |
| PUFA 20:2 c | 0.22 G | |
| PUFA 20:3 c | 0.06 G | |
| PUFA 20:3 n-3 | 0.03 G | |
| PUFA 20:3 n-6 | 0.04 G | |
| PUFA 20:3 n-9 | 0.00 G | |
| PUFA 20:4c | 0.13 G | |
| PUFA 20:5c | 0.01 G | |
| PUFA 22:2 | 0.00 G | |
| PUFA 22:4 | 0.05 G | |
| PUFA 22:5 c | 0.02 G | |
| PUFA 22:6 c | 0.00 G | |
| SFA 11:0 | 0.00 G | |
| TFA 18:3 t | 0.00 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
- Sausage, Italian, pork, mild, cooked, pan-fried delivers 18.2g of protein per 100g, more than 67% of USDA whole foods. See the protein ranking
- It carries 322 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 18.2g protein per 100g, useful for protein-matched substitutions.
Frequently Asked Questions
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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 325658) — USDA Foundation 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.