Frankfurter, chicken
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
A chicken frankfurter is a lean, finely ground poultry sausage, typically encased in a collagen or natural casing for a satisfying snap. Its flavor is milder and less fatty than a traditional pork or beef frank, with a tender, uniform texture. Nutritionally, it's a notable source of protein with a relatively low carbohydrate content.
Calorie split: 28% protein · 5% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love chicken franks for their mild, adaptable flavor that readily takes on condiments and spices, making them a crowd-pleaser for both adults and children. Their convenience and lighter nutritional profile allow for quick, satisfying meals without the heaviness of traditional sausages.
⚠️ Watch-outs & how to enjoy it better
Chicken franks can be high in sodium, which is a consideration for those monitoring blood pressure or fluid retention. They are also a processed meat, so moderation is key. To counteract, pair with potassium-rich foods like a side salad with avocado or steamed greens, and choose lower-sodium brands when available.
Key benefits
- High-quality protein source for muscle maintenance
- Lower in saturated fat than traditional pork/beef franks
- Convenient, pre-cooked protein for quick meals
- Versatile ingredient for various cuisines and diets
- Generally lower in calories than red meat sausages
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'frank' in frankfurter is widely believed to reference Frankfurt, Germany, where a similar sausage was supposedly served at the coronation of Holy Roman Emperor Charles V in 1521.
Full nutrition (USDA data · scales with serving)
| Water | 62.5 g |
| Energy | 223 kcal |
| Energy | 933 kj |
| Protein | 15.5 g |
| Total lipid (fat) | 16.2 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 2.7 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 3.0 g |
| Calcium, Ca | 74.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 162 mg |
| Potassium, K | 202 mg |
| Sodium, Na | 1027 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 23.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.26 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 7.0 ug |
| Folic acid | 3.0 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 50.5 mg |
| Betaine | 5.8 mg |
| Vitamin B-12 | 0.54 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 21.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 25.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.08 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.77 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.9 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.72 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 5.0 g |
| MUFA 18:1 c | 4.9 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.12 g |
| MUFA 22:1 c | 0.12 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:2 n-6 c,c | 3.4 g |
| PUFA 18:3 | 0.36 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.33 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.03 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 18:1 t | 0.10 g |
| TFA 18:2 t,t | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 96.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.58 g |
| Isoleucine | 0.46 g |
| Leucine | 1.0 g |
| Lysine | 1.1 g |
| Methionine | 0.34 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.39 g |
| Valine | 0.54 g |
| Arginine | 0.89 g |
| Histidine | 0.36 g |
| Alanine | 0.90 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.0 g |
| Proline | 0.69 g |
| Serine | 0.61 g |
| Hydroxyproline | 0.14 g |
FAQ
Are chicken franks healthier than beef franks?
Generally, yes. Chicken franks typically have less total fat and saturated fat than traditional beef or pork franks, making them a leaner protein choice. However, sodium content can be similar, so checking labels is important.
Do chicken franks need to be cooked?
Most are pre-cooked during manufacturing and just need heating (boiling, grilling, pan-frying) to reach a safe internal temperature and improve texture. Always check the package instructions.
What's a good low-carb way to eat a chicken frank?
Skip the bun and enjoy it wrapped in large lettuce leaves or sliced over a salad. Pair with low-carb sides like roasted vegetables or a vinegar-based slaw.
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 2.23 kcal/g · 28% calories from protein · 0.0 g fiber · 3.0 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: 5.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.