Frankfurter, meat, heated
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
A heated frankfurter is a smooth, emulsified sausage made from finely ground meat, typically pork, beef, or a blend, encased in a thin, snappy casing. When cooked, it develops a juicy, savory bite with a mild, smoky, and slightly salty flavor profile. Nutritionally, it's a concentrated source of energy and fat, with a modest amount of protein per 100g serving.
Calorie split: 14% protein · 7% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People adore the frankfurter's comforting, savory saltiness and the satisfying snap of its casing when bitten into. Its incredible versatility allows it to be the star of a simple backyard barbecue or a quick weeknight meal, deeply embedded in casual food culture.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content can be a concern for cardiovascular health, and the processed meat classification warrants moderation. To counteract this, pair it with fiber-rich sides like sauerkraut or a fresh salad, choose low-sodium varieties when possible, and practice strict portion control by limiting intake to one or two per meal.
Key benefits
- High in energy-dense calories for quick fuel
- Provides a moderate amount of complete protein
- Convenient, pre-cooked, and fast to prepare
- Shelf-stable and easy to store
- A familiar, comforting flavor for many palates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'frankfurter' originates from Frankfurt, Germany, where a similar sausage was first documented in 1487, while the 'wiener' (Viennese) sausage comes from Vienna, Austria, highlighting a centuries-old culinary rivalry.
Full nutrition (USDA data · scales with serving)
| Water | 57.8 g |
| Energy | 278 kcal |
| Energy | 1161 kj |
| Protein | 9.8 g |
| Total lipid (fat) | 24.3 g |
| Ash | 3.2 g |
| Carbohydrate, by difference | 4.9 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 99.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 141 mg |
| Sodium, Na | 1013 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 12.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.7 mg |
| Pantothenic acid | 0.31 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Vitamin B-12 | 1.6 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.23 g |
| SFA 16:0 | 5.0 g |
| SFA 18:0 | 1.9 g |
| Fatty acids, total monounsaturated | 10.7 g |
| MUFA 16:1 | 1.2 g |
| MUFA 18:1 | 9.3 g |
| MUFA 20:1 | 0.18 g |
| MUFA 22:1 | 0.10 g |
| Fatty acids, total polyunsaturated | 4.0 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.45 g |
| Isoleucine | 0.51 g |
| Leucine | 0.86 g |
| Lysine | 0.92 g |
| Methionine | 0.28 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.36 g |
| Valine | 0.53 g |
| Arginine | 0.66 g |
| Histidine | 0.32 g |
| Alanine | 0.59 g |
| Aspartic acid | 0.97 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.47 g |
| Proline | 0.41 g |
| Serine | 0.39 g |
FAQ
What is the difference between a frankfurter and a wiener?
Traditionally, a frankfurter is made with pork only, while a wiener is a blend of pork and beef. In modern usage, the terms are often used interchangeably for similar emulsified sausages.
Do I need to cook a pre-cooked frankfurter?
No, it's safe to eat cold as it's fully cooked. However, heating (boiling, grilling, pan-frying) is recommended to enhance its flavor, improve texture, and ensure it's hot throughout.
What's the best way to heat a frankfurter without splitting the casing?
Gently simmer in water just below boiling for 5-7 minutes, or heat in a pan over medium-low heat. Avoid high-heat methods like boiling or direct flame grilling if you want to prevent the casing from bursting.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.78 kcal/g · 14% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 7.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.