Same order. Three kitchens.

Two of these four lines come from packaging that prints no gram weight. BUBBA lists the patty by the patty and Heinz lists ketchup by the serving, so both are quoted as the manufacturer states them rather than converted to grams.

• BUBBA burger Original Beef frozen patty (1 patty) [source]85 mg
• Enriched hamburger bun (1 roll, 44 g) [source]217 mg
• Kraft Singles American cheese (1 slice, 21 g) [source]230 mg
• Heinz Tomato Ketchup (1 serving, weight not published) [source]180 mg
• Total712 mg

The patty is USDA's own published portion: one patty yielded from a quarter pound of raw beef, which is 83 g once cooked. BUBBA prints no weight for its frozen patty, so the two are not matched by weight, and a heavier homemade patty would add sodium here. Nothing is salted during cooking, so every milligram below is what the ingredients already carry.

• 85% lean ground beef patty, pan broiled, no salt added (1 patty, 83 g cooked) [source]66 mg
• Whole wheat hamburger roll (1 roll, 56 g) [source]267 mg
• Cheddar cheese (1 slice, 21 g, matched to the Kraft slice) [source]137 mg
• Yellow mustard (1 tsp, 5 g) with fresh tomato and lettuce, which add under 10 mg [source]55 mg
• Total525 mg

The potato itself is almost sodium free. Nearly all of this figure is the salt shaken on at the end, counted here as USDA's single dash of 0.4 g, and even that lands well under the frozen bag.

• Potatoes, baked, flesh and skin, no salt (85 g) [source]9 mg
• Table salt, 1 dash (0.4 g) [source]155 mg
• Total164 mg

Domino's publishes this pizza by the component rather than by the finished slice, so the figure is the sum of their own numbers for one slice: crust 170 mg, pizza sauce 90 mg, regular cheese 210 mg and pepperoni 170 mg. Their optional 25 mg garlic oil blend is left out, which is the choice that makes the restaurant number smaller rather than larger.

Built from one 14 inch pie divided into eight slices: 265 g of flour at 60% hydration, salted at 2% of flour weight, which is the standard range for pizza dough; 1 cup of unsalted tomato sauce; 2 cups of shredded mozzarella; and 6 pepperoni slices per slice of pizza. The flour and the sauce contribute almost nothing. The salt in the dough, the cheese and the cured pepperoni are the entire story.

• All purpose flour (265 g per pizza, so 33 g per slice) [source]1 mg
• Table salt kneaded into the dough at 2% of flour weight (5.3 g per pizza, so 0.66 g per slice) [source]256 mg
• Tomato sauce, no salt added (1 cup per pizza, so 31 g per slice) [source]3 mg
• Shredded low moisture part skim mozzarella (2 cups per pizza at 86 g per cup, so 21.5 g per slice) [source]147 mg
• Sliced pepperoni (6 slices, 12 g) [source]190 mg
• Total597 mg

Subway publishes this sandwich as one line at 233 g in its January 2026 nutrition tables and does not state which toppings or sauces that line includes, so the figure is quoted exactly as published rather than rebuilt from parts. The same table notes that a footlong is double these values.

• Oscar Mayer Deli Fresh Oven Roasted Turkey Breast (2 oz, 56 g) [source]530 mg
• Enriched white bread (2 slices, 29 g each) [source]284 mg
• Mayonnaise (1 tbsp, 13.8 g) [source]88 mg
• Total902 mg

Turkey roasted at home rather than cured and sliced at a plant carries 99 mg per 100 g instead of the deli meat's 946 mg. That single swap is most of the gap.

• Turkey breast, meat only, roasted, no salt added (3 oz, 85 g) [source]84 mg
• Whole wheat bread (2 slices, 32 g each) [source]291 mg
• Yellow mustard (1 tsp, 5 g) [source]55 mg
• Total430 mg