Beef vs Pork
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, bacon, cooked, baked is higher in more vitamins & minerals
Calories (kcal)
Beef 143
Pork 548
Protein (g)
Beef 10.9
Pork 35.7
Carbs (g)
Beef 1.05
Pork 1.35
Fat (g)
Beef 10.3
Pork 43.3
Fiber (g)
Beef 0
Pork 0
Quick answers
Which has more protein?
Pork, cured, bacon, cooked, baked — 35.7g vs 10.9g per 100g.
Which has fewer calories?
Beef, variety meats and by-products, brain, raw — 143 vs 548 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, bacon, cooked, baked 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 | Beef | Pork | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 143 kcal | 548 kcal | -74% |
| Macronutrients | |||
| Water | 76.3 g | 12.5 g | +509% |
| Protein | 10.9 g | 35.7 g | -70% |
| Total lipid (fat) | 10.3 g | 43.3 g | -76% |
| Carbohydrate, by difference | 1.05 g | 1.35 g | -22% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.30 g | 14.2 g | -84% |
| Fatty acids, total monounsaturated | 1.89 g | 19.1 g | -90% |
| Fatty acids, total trans | 0.610 g | 0 g | |
| Cholesterol | 3010 mg | 107 mg | +2713% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 10.7 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.092 mg | 0.348 mg | -74% |
| Riboflavin (Vitamin B2) | 0.199 mg | 0.251 mg | -21% |
| Niacin (Vitamin B3) | 3.55 mg | 10.6 mg | -67% |
| Pantothenic acid (Vitamin B5) | 2.01 mg | 1.03 mg | +95% |
| Vitamin B-6 — Pyridoxine | 0.226 mg | 0.309 mg | -27% |
| Biotin (Vitamin B7) | 3.00 ug | 2.00 ug | +50% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 119 mg | |
| Vitamin B-12 — Cobalamin | 9.51 ug | 1.16 ug | +720% |
| Vitamin A, RAE | 7.00 ug | 11.0 ug | -36% |
| Carotene, beta | 88.0 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.990 mg | 0.320 mg | +209% |
| Minerals | |||
| Calcium, Ca | 43.0 mg | 10.0 mg | +330% |
| Iron, Fe | 2.55 mg | 1.49 mg | +71% |
| Magnesium, Mg | 13.0 mg | 30.0 mg | -57% |
| Phosphorus, P | 362 mg | 506 mg | -28% |
| Potassium, K | 274 mg | 539 mg | -49% |
| Sodium, Na | 126 mg | 2193 mg | -94% |
| Zinc, Zn | 1.02 mg | 3.36 mg | -70% |
| Copper, Cu | 0.287 mg | 0.182 mg | +58% |
| Manganese, Mn | 0.026 mg | 0.022 mg | +18% |
| Selenium, Se | 21.3 ug | 59.0 ug | -64% |
| Other Nutrients | |||
| Energy | 600 kj | 2293 kj | -74% |
| Ash | 1.51 g | 7.12 g | -79% |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 3.00 ug | 2.00 ug | +50% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 ug | 2.00 ug | +50% |
| Betaine | — | 3.40 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 11.0 ug | -100% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 147 IU | 37.0 IU | +297% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.050 mg | 0.070 mg | -29% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.030 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 0 ug | 0.100 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 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 | 0.010 g | -100% |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.026 g | 0.551 g | -95% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | 0 g | = |
| SFA 16:0 (Palmitic acid) | 0.919 g | 9.03 g | -90% |
| SFA 17:0 (Margaric acid) | 0.031 g | 0.107 g | -71% |
| SFA 18:0 (Stearic acid) | 1.27 g | 4.41 g | -71% |
| SFA 20:0 (Arachidic acid) | 0.017 g | 0.081 g | -79% |
| SFA 22:0 (Behenic acid) | 0.034 g | 0 g | |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0 g | = |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.021 g | 1.24 g | -98% |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.061 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.65 g | 17.4 g | -91% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.222 g | 0.329 g | -33% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 1.59 g | 4.86 g | -67% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.041 g | 4.09 g | -99% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 4.09 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0.210 g | -100% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0 g | 0.210 g | -100% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | 0 g | = |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | 0.199 g | -100% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.319 g | 0.152 g | +110% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.374 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.851 g | 0 g | |
| Tryptophan (EAA) | — | 0.299 g | |
| Threonine (EAA) | — | 1.40 g | |
| Isoleucine (EAA, BCAA) | — | 1.68 g | |
| Leucine (EAA, BCAA) | — | 2.78 g | |
| Lysine (EAA) | — | 2.96 g | |
| Methionine (EAA) | — | 0.795 g | |
| Cystine (conditionally essential) | — | 0.397 g | |
| Phenylalanine (EAA) | — | 1.42 g | |
| Tyrosine (conditionally essential) | — | 1.12 g | |
| Valine (EAA, BCAA) | — | 1.90 g | |
| Arginine (conditionally essential) | — | 2.31 g | |
| Histidine (EAA) | — | 1.34 g | |
| Alanine | — | 2.29 g | |
| Aspartic acid | — | 3.36 g | |
| Glutamic acid | — | 5.26 g | |
| Glycine (conditionally essential) | — | 2.51 g | |
| Proline (conditionally essential) | — | 1.96 g | |
| Serine | — | 1.36 g | |
| Hydroxyproline | — | 0.628 g | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Choline | |||
| Choline from glycerophoshocholine | — | 14.0 mg | |
| Choline from phosphatidylcholine | — | 82.0 mg | |
| Choline from phosphocholine | — | 2.50 mg | |
| Choline from sphingomyelin | — | 9.30 mg | |
| Free Choline | — | 12.0 mg | |
| Total Choline | — | 120 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 1.10 mcg | |
| Purines | |||
| Purine, adenine | 12.0 mg | 27.6 mg | -57% |
| Purine, guanine | 12.0 mg | 27.9 mg | -57% |
| Purine, hypoxanthine | 26.0 mg | 373 mg | -93% |
| Purine, uric acid | — | 0 mg | |
| Purine, xanthine | 112 mg | 0.300 mg | +37233% |
| Purines, total | 162 mg | 429 mg | -62% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Beef, variety meats and by-products, brain, raw nutrition facts Pork, cured, bacon, cooked, baked nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-12 — Cobalamin +720% in Beef, variety meats and by-products, brain, raw Calcium, Ca +330% in Beef, variety meats and by-products, brain, raw Vitamin E (alpha-tocopherol) +209% in Beef, variety meats and by-products, brain, raw Pantothenic acid (Vitamin B5) +95% in Beef, variety meats and by-products, brain, raw
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