Frankfurter, meat and poultry, low fat
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
This is a lean, finely textured sausage made from a blend of meat and poultry, designed for a lighter take on the classic frankfurter. It offers a familiar, savory, slightly smoky flavor with a smooth, firm bite, but with significantly less fat than traditional versions. Its standout nutritional feature is its high protein-to-calorie ratio, making it a protein-dense choice.
Calorie split: 51% protein · 28% carbs · 21% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering the classic, comforting taste of a hot dog in a leaner package, making it a staple for quick lunches, cookouts, and family meals. Its mild flavor and firm texture make it incredibly versatile in everything from simple buns to complex casseroles.
⚠️ Watch-outs & how to enjoy it better
As a processed meat, it is typically high in sodium, which can be a concern for blood pressure management. It also contains common allergens like soy and may include fillers or additives. To counteract sodium, pair it with potassium-rich foods like a side salad or steamed vegetables, and practice portion control by using it as a flavor accent in a larger dish rather than the main event.
Key benefits
- High protein content (15.5g per 100g) supports muscle maintenance.
- Very low in fat (2.8g per 100g), especially saturated fat.
- Low in calories (121 kcal per 100g), useful for calorie-conscious meals.
- Quick-cooking and convenient for fast meal preparation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'frankfurter' originates from Frankfurt, Germany, where a similar sausage was traditionally served at coronation festivals starting in the 13th century.
Full nutrition (USDA data · scales with serving)
| Water | 69.9 g |
| Energy | 121 kcal |
| Energy | 505 kj |
| Protein | 15.5 g |
| Total lipid (fat) | 2.8 g |
| Ash | 3.4 g |
| Carbohydrate, by difference | 8.4 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.91 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 155 mg |
| Potassium, K | 261 mg |
| Sodium, Na | 983 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 22.2 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.2 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 76.0 mg |
| Betaine | 6.7 mg |
| Vitamin B-12 | 0.54 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 3.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.97 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 | 0.04 g |
| SFA 16:0 | 0.59 g |
| SFA 18:0 | 0.32 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 0.99 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.36 g |
| PUFA 18:2 | 0.30 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 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 | 44.0 mg |
Amino acid profile (per 100g)
Estimated from Frankfurter, meat, heated — USDA does not publish this profile for Frankfurter.
| 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
How is low-fat frankfurter different from a regular one?
It is made with leaner cuts of meat and poultry, and often has added water or broth to reduce fat content while maintaining juiciness. The result is a significant reduction in total and saturated fat compared to traditional all-beef or pork frankfurters.
Is this a good option for a high-protein diet?
Yes, it's an excellent source of protein, providing over 15 grams per 100 grams. However, due to its sodium content, it's best enjoyed in moderation as part of a balanced diet that includes other lean protein sources.
What's the best way to cook it to enhance flavor without adding fat?
Grilling or pan-searing without oil creates a desirable char and intensifies its smoky flavor. Simmering in a flavorful broth or beer can also add moisture and taste without extra fat.
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 1.21 kcal/g · 51% calories from protein · 0.1 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: 3.77 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.