Beans vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Beans, yellow, mature seeds, cooked, boiled, with salt is higher in more vitamins & minerals
Calories (kcal)
Beans 144
Bacon 309
Protein (g)
Beans 9.16
Bacon 11.7
Carbs (g)
Beans 25.3
Bacon 5.31
Fat (g)
Beans 1.08
Bacon 29.5
Fiber (g)
Beans 10.4
Bacon 2.60
Quick answers
Which has more protein?
Bacon, meatless — 11.7g vs 9.16g per 100g.
Which has fewer calories?
Beans, yellow, mature seeds, cooked, boiled, with salt — 144 vs 309 kcal per 100g.
Which is more nutrient-dense?
Beans, yellow, mature seeds, cooked, boiled, with salt scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Beans | Bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 144 kcal | 309 kcal | -53% |
| Macronutrients | |||
| Water | 63.0 g | 49.0 g | +29% |
| Protein | 9.16 g | 11.7 g | -22% |
| Total lipid (fat) | 1.08 g | 29.5 g | -96% |
| Carbohydrate, by difference | 25.3 g | 5.31 g | +376% |
| Fiber, total dietary | 10.4 g | 2.60 g | +300% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.279 g | 4.62 g | -94% |
| Fatty acids, total monounsaturated | 0.094 g | 7.09 g | -99% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 1.80 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.187 mg | 4.40 mg | -96% |
| Riboflavin (Vitamin B2) | 0.103 mg | 0.481 mg | -79% |
| Niacin (Vitamin B3) | 0.708 mg | 7.56 mg | -91% |
| Pantothenic acid (Vitamin B5) | 0.229 mg | 0.113 mg | +103% |
| Vitamin B-6 — Pyridoxine | 0.129 mg | 0.479 mg | -73% |
| Biotin (Vitamin B7) | 81.0 ug | 42.0 ug | +93% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 35.2 mg | 45.0 mg | -22% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 4.00 ug | -100% |
| Carotene, beta | 0 ug | 53.0 ug | -100% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.940 mg | 6.90 mg | -86% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 62.0 mg | 23.0 mg | +170% |
| Iron, Fe | 2.48 mg | 2.41 mg | +3% |
| Magnesium, Mg | 74.0 mg | 19.0 mg | +289% |
| Phosphorus, P | 183 mg | 70.0 mg | +161% |
| Potassium, K | 325 mg | 170 mg | +91% |
| Sodium, Na | 241 mg | 1465 mg | -84% |
| Zinc, Zn | 1.06 mg | 0.420 mg | +152% |
| Copper, Cu | 0.186 mg | 0.105 mg | +77% |
| Manganese, Mn | 0.455 mg | 0.205 mg | +122% |
| Selenium, Se | 1.30 ug | 7.40 ug | -82% |
| Other Nutrients | |||
| Energy | 601 kj | 1294 kj | -54% |
| Ash | 1.50 g | 4.50 g | -67% |
| Total Sugars | 0.340 g | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 81.0 ug | 42.0 ug | +93% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 81.0 ug | 42.0 ug | +93% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 2.00 IU | 88.0 IU | -98% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 3.50 ug | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.245 g | -100% |
| SFA 14:0 (Myristic acid) | 0.001 g | 0.163 g | -99% |
| SFA 16:0 (Palmitic acid) | 0.262 g | 3.05 g | -91% |
| SFA 18:0 (Stearic acid) | 0.017 g | 1.17 g | -99% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.094 g | 7.09 g | -99% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.466 g | 15.4 g | -97% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.253 g | 13.8 g | -98% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.212 g | 1.69 g | -87% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.108 g | 0.161 g | -33% |
| Threonine (EAA) | 0.386 g | 0.453 g | -15% |
| Isoleucine (EAA, BCAA) | 0.405 g | 0.559 g | -28% |
| Leucine (EAA, BCAA) | 0.732 g | 0.914 g | -20% |
| Lysine (EAA) | 0.629 g | 0.727 g | -13% |
| Methionine (EAA) | 0.138 g | 0.146 g | -5% |
| Cystine (conditionally essential) | 0.100 g | 0.176 g | -43% |
| Phenylalanine (EAA) | 0.496 g | 0.611 g | -19% |
| Tyrosine (conditionally essential) | 0.258 g | 0.400 g | -36% |
| Valine (EAA, BCAA) | 0.479 g | 0.593 g | -19% |
| Arginine (conditionally essential) | 0.567 g | 0.875 g | -35% |
| Histidine (EAA) | 0.255 g | 0.299 g | -15% |
| Alanine | 0.384 g | 0.492 g | -22% |
| Aspartic acid | 1.11 g | 1.33 g | -17% |
| Glutamic acid | 1.40 g | 2.43 g | -42% |
| Glycine (conditionally essential) | 0.358 g | 0.473 g | -24% |
| Proline (conditionally essential) | 0.388 g | 0.643 g | -40% |
| Serine | 0.498 g | 0.626 g | -20% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | — | 2.20 mg | |
| Genistein | — | 5.66 mg | |
| Isoflavones | |||
| Total isoflavones | — | 9.36 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Beans, yellow, mature seeds, cooked, boiled, with salt nutrition facts Bacon, meatless nutrition facts Compare other foods →
Dig deeper — biggest differences
Fiber, total dietary +300% in Beans, yellow, mature seeds, cooked, boiled, with salt Magnesium, Mg +289% in Beans, yellow, mature seeds, cooked, boiled, with salt Calcium, Ca +170% in Beans, yellow, mature seeds, cooked, boiled, with salt Phosphorus, P +161% in Beans, yellow, mature seeds, cooked, boiled, with salt
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