Hot dog sandwich: reduced fat on white vs vegetarian on USDA FDC 2707072 vs 2707076
Per 100 g, reduced fat on white reports 0.8 g dietary fiber, while vegetarian on reports 3.1 g dietary fiber.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2707072
Hot dog sandwich, reduced fat, on white bun
Check this record in FoodData Central ↗Highlighted difference
Protein at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
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12 g -
15.8 g
Shared basis: 100 g · g
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Hot dog sandwich, reduced fat, on white bun | B · Hot dog sandwich, vegetarian, on bun | Difference |
|---|---|---|---|
| Calories | 244 kcal | 251 kcal | B +7 kcal |
| ProteinMaterial difference | 12 g | 15.8 g | B +3.8 g |
| Total fat | 10.5 g | 9.9 g | A +0.6 g |
| Carbohydrate | 25 g | 24.3 g | A +0.7 g |
| Dietary fiberMaterial difference | 0.8 g | 3.1 g | B +2.3 g |
| Total sugars | 3.2 g | 2.9 g | A +0.4 g |
| Sodium | 561 mg | 466 mg | A +95 mg |
| Saturated fatMaterial difference | 4 g | 1.3 g | A +2.7 g |
| Potassium | 167 mg | 104 mg | A +63 mg |
| Calcium | 72 mg | 76 mg | B +4 mg |
| Iron | 2.2 mg | 2.2 mg | No difference at displayed precision |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
Every material primary-nutrient difference on this page is numerically higher in B (2 of 2).
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record A
Record A reports 244 kcal, compared with 251 kcal in the other record—a difference of 7 kcal.
Which reports more protein?
Record B
Record B reports 15.8 g, compared with 12 g in the other record—a difference of 3.8 g.
Which reports more fiber?
Record B
Record B reports 3.1 g, compared with 0.8 g in the other record—a difference of 2.3 g.
Which reports less sodium?
Record B
Record B reports 466 mg, compared with 561 mg in the other record—a difference of 95 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Frankfurter sandwiches,” but the topic label is broad. Record A is “Hot dog sandwich, reduced fat, on white bun.” Record B is “Hot dog sandwich, vegetarian, on bun.” Feast paired them because their contrast-neutral food identities are closely related (80% token overlap after controlled modifiers are set aside), not merely because they share a generic category.
The controlled name parser found 1 interpretable distinction. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Fat-level wording | reduced-fat wording | No matching controlled term in the source name |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 102 g. Record B uses USDA reference amount at 115 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The representative amounts do not cross Feast’s material portion-difference threshold of both 15 grams and 20%. They are still separate source measures, so the 100-gram table remains the appropriate place for an equal-weight comparison.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 sandwich102 g
- USDA reference amount102 g
Record B measures
- 1 sandwich115 g
- USDA reference amount115 g
One shared household label
1 sandwich: 102 g in A vs 115 g in B
The household label matches, but the source gram weights differ. These values scale each record by its own listed grams; they are practical portion context, not an equal-mass comparison.
| Nutrient | A · 102 g | B · 115 g |
|---|---|---|
| Calories | 249 kcal | 289 kcal |
| Protein | 12.2 g | 18.2 g |
| Dietary fiber | 0.8 g | 3.6 g |
| Sodium | 572 mg | 536 mg |
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Rolls, hamburger or hotdog, plain, Frankfurter, low sodium, Frankfurter, meat and poultry, low fat. Record B’s include Frankfurter, meatless, Rolls, hamburger or hotdog, plain. Ingredient-code overlap is 25%, and normalized listed-input-weight variation is 61%.
Record A · 3 coded inputs
Hot dog sandwich, reduced fat, on white bun
- Rolls, hamburger or hotdog, plainIngredient code 18350 · open source index44.1% of listed input weight
- Frankfurter, low sodiumIngredient code 43507 · open source index27.9% of listed input weight
- Frankfurter, meat and poultry, low fatIngredient code 42280 · open source index27.9% of listed input weight
Record B · 2 coded inputs
Hot dog sandwich, vegetarian, on bun
- Frankfurter, meatlessIngredient code 43130 · open source index60.9% of listed input weight
- Rolls, hamburger or hotdog, plainIngredient code 18350 · open source index39.1% of listed input weight
1 shared coded input
The largest shared entries include Rolls, hamburger or hotdog, plain. Shared codes can still carry different listed weights.
2 A-only and 1 B-only coded inputs
A-only entries include Frankfurter, low sodium, Frankfurter, meat and poultry, low fat. B-only entries include Frankfurter, meatless.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across 1 documented description dimension, while the listed formulations show 25% ingredient-code overlap and 61% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 2 exact records behind Hot dog sandwich, reduced fat, on white bun versus Hot dog sandwich, vegetarian, on bun. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Hot dog sandwich, vegetarian, on bun is higher in protein per 100 g
Hot dog sandwich, vegetarian, on bun reports 15.8 g versus 12 g for Hot dog sandwich, reduced fat, on white bun: a 3.8 g difference when both are normalized to 100 g.
Inspect the underlying evidenceCheck the weight before comparing serving totals
Source amounts span 102–115 g
Hot dog sandwich, reduced fat, on white bun uses USDA source amount (102 g), while Hot dog sandwich, vegetarian, on bun uses USDA source amount (115 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.
Record identity is part of the estimate
Distinguish “Hot dog sandwich, reduced fat, on white bun” from “Hot dog sandwich, vegetarian, on bun”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Hot dog sandwich, reduced fat, on white bun versus Hot dog sandwich, vegetarian, on bun, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Hot dog sandwich, reduced fat, on white bun and Hot dog sandwich, vegetarian, on bun are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record Hot dog sandwich, reduced fatHot dog sandwich, reduced fat, on white bun is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Put the observed spread in corpus context Protein: density and serving contextIn this page’s records, protein runs from 12 g in Hot dog sandwich, reduced fat, on white bun to 15.8 g in Hot dog sandwich, vegetarian, on bun, all per 100 g.
Follow this evidence path A formulation detail that separates records Frankfurter, low sodiumUSDA input 43507 appears in 1 of 2 context records; its summed listed input weight spans 28.5–28.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path A formulation detail that separates records Frankfurter, meat and poultry, low fatUSDA input 42280 appears in 1 of 2 context records; its summed listed input weight spans 28.5–28.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path Test a nearby record choice Hot dog sandwich, beef, on white bun vs Hot dog sandwich, reduced fat, on white bunHot dog sandwich, reduced fat, on white bun is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: No matching controlled term in the source name versus reduced-fat wording; it is a selection cue, not evidence of cause.
Follow this evidence path 2 context records in this source topic Frankfurter sandwichesHot dog sandwich, reduced fat, on white bun and Hot dog sandwich, vegetarian, on bun belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path