Oscar Mayer, Wieners (beef franks)
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Oscar Mayer Wieners are the classic, mild-flavored beef franks that define the American hot dog experience. They have a smooth, emulsified texture and a juicy, savory bite when grilled or steamed. Nutritionally, they are a dense source of fat and protein with virtually no carbohydrates.
Calorie split: 14% protein · 3% carbs · 83% fat
↓ Full nutrition💚 Why it's loved
People love them for their nostalgic, salty-savory flavor and the satisfying snap of the casing. They are the ultimate versatile canvas for a wide array of toppings, from classic mustard and relish to elaborate chili and cheese.
⚠️ Watch-outs & how to enjoy it better
They are high in saturated fat and sodium, which can be a concern for heart health and blood pressure. Those monitoring their intake should practice portion control and pair with fiber-rich sides like a large salad or coleslaw to balance the meal.
Key benefits
- High in protein for muscle maintenance
- Very low in carbohydrates and sugar
- Quick and convenient protein source
- Consistent, familiar flavor profile
- Versatile for grilling, boiling, or frying
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'wiener' comes from Vienna, Austria (Wien in German), reflecting the European origins of the sausage style that was adapted in the United States.
Full nutrition (USDA data · scales with serving)
| Water | 53.2 g |
| Energy | 329 kcal |
| Energy | 1376 kj |
| Protein | 11.3 g |
| Total lipid (fat) | 30.3 g |
| Ash | 2.8 g |
| Carbohydrate, by difference | 2.8 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.6 g |
| Starch | 1.2 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 140 mg |
| Potassium, K | 130 mg |
| Sodium, Na | 1025 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 11.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.3 mg |
| Pantothenic acid | 0.22 mg |
| Vitamin B-6 | 0.07 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 |
| 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 D (D2 + D3), International Units | 24.0 iu |
| Vitamin D (D2 + D3) | 0.60 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.5 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.95 g |
| SFA 15:0 | 0.16 g |
| SFA 16:0 | 6.8 g |
| SFA 17:0 | 0.42 g |
| SFA 18:0 | 4.0 g |
| Fatty acids, total monounsaturated | 14.7 g |
| MUFA 14:1 | 0.33 g |
| MUFA 20:1 | 0.22 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 0.95 g |
| PUFA 18:3 | 0.24 g |
| Cholesterol | 56.0 mg |
FAQ
What's the difference between a wiener and a frankfurter?
The terms are often used interchangeably, but traditionally, wieners are made with a mix of pork and beef, while frankfurters are all beef. Oscar Mayer Wieners are made with beef.
Are these gluten-free?
Always check the label, but classic Oscar Mayer Wieners are typically made without gluten-containing ingredients. However, they are processed in facilities that may handle wheat, so cross-contamination is possible.
What's the best way to cook them?
For a classic snap, simmer in water just below boiling for about 5 minutes. For a charred flavor, grill over medium heat for 5-7 minutes, turning frequently, or pan-fry in a little oil until browned.
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 3.29 kcal/g · 14% calories from protein · 0.0 g fiber · 1.6 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: 7.88 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.