CURED PORK AND PORK SKIN LOAF WATER AND BINDER vs REDUCED FAT VIENNA SAUSAGE
Nutrition comparison per 100 g serving
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REDUCED FAT VIENNA SAUSAGE wins in 5 out of 10 nutrient categories
CURED PORK AND PORK SKIN LOAF WATER AND BINDER: 2
vs
REDUCED FAT VIENNA SAUSAGE: 5
(3 ties)
Overview
| Nutrient | CURED PORK AND PORK SKIN LOAF WATER AND BINDER | REDUCED FAT VIENNA SAUSAGE | Winner |
|---|---|---|---|
| Calories | 250 cal | 146 cal | |
| Protein | 14.3 g | 10.4 g | |
| Carbs | 0 g | 4.2 g | |
| Fat | 21.4 g | 9.4 g | |
| Fiber | 0 g | 0 g | Tie |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | CURED PORK AND PORK SKIN LOAF WATER AND BINDER | REDUCED FAT VIENNA SAUSAGE | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
Minerals
| Mineral | CURED PORK AND PORK SKIN LOAF WATER AND BINDER | REDUCED FAT VIENNA SAUSAGE | Winner |
|---|---|---|---|
| Calcium, Ca | 0 MG | 83 MG | |
| Iron, Fe | 0.6 MG | 1.5 MG | |
| Sodium, Na | 964 MG | 979 MG |