Which has more protein, Oil, peanut or Pork, cured, bacon, cooked, restaurant?

Protein data is not available for one or both foods.

Which has more calories, Oil, peanut or Pork, cured, bacon, cooked, restaurant?

Calorie data is not available for one or both foods.

Oil vs Pork

Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods

Calories (kcal)

Oil —

Pork 500

Protein (g)

Oil —

Pork 40.9

Carbs (g)

Oil —

Pork 2.10

Fat (g)

Oil —

Pork 36.5

Fiber (g)

Oil —

Pork —

Quick answers

Full Nutrition Comparison

All values per 100g edible portion. Green = Food A higher · Blue = Food B higher

Nutrient	Oil	Pork	Diff
Energy
Energy	—	500 kcal
Macronutrients
Water	—	14.2 g
Protein	—	40.9 g
Total lipid (fat)	—	36.5 g
Carbohydrate, by difference	—	2.10 g
Sugars, Total	—	3.14 g
Fats & Fatty Acids
Fatty acids, total saturated	16.2 g	12.6 g	+29%
Fatty acids, total monounsaturated	57.1 g	15.8 g	+262%
Fatty acids, total trans	0.172 g	0.150 g	+15%
Vitamins
Vitamin E (alpha-tocopherol)	15.2 mg	—
Vitamin K2 — Menaquinone-4 (MK-4)	0 ug	—
Minerals
Calcium, Ca	—	13.0 mg
Iron, Fe	—	1.28 mg
Magnesium, Mg	—	36.5 mg
Phosphorus, P	—	415 mg
Potassium, K	—	557 mg
Sodium, Na	—	1830 mg
Zinc, Zn	—	3.56 mg
Copper, Cu	—	0.130 mg
Manganese, Mn	—	0.020 mg
Other Nutrients
Energy (Atwater General Factors)	—	501 kcal
Energy (Atwater Specific Factors)	—	512 kcal
Energy	—	2090 kj
Nitrogen	—	6.54 g
Total fat (NLEA)	93.4 g	34.6 g	+170%
Ash	—	6.33 g
Sucrose	—	3.09 g
Glucose	—	0.040 g
Fructose	—	0.010 g
Lactose	—	0 g
Maltose	—	0 g
Galactose	—	0 g
Vitamin E — Beta-Tocopherol (β-Tocopherol)	0.438 mg	—
Vitamin E — Gamma-Tocopherol (γ-Tocopherol)	13.4 mg	—
Vitamin E — Delta-Tocopherol (δ-Tocopherol)	0.486 mg	—
Vitamin E — Alpha-Tocotrienol (α-Tocotrienol)	0 mg	—
Vitamin E — Beta-Tocotrienol (β-Tocotrienol)	0 mg	—
Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol)	0 mg	—
Vitamin E — Delta-Tocotrienol (δ-Tocotrienol)	0 mg	—
Vitamin K1 — Phylloquinone	4.26 ug	—
Vitamin K (Dihydrophylloquinone — K1 reduced form)	0 ug	—
SFA 4:0 (Butyric acid)	0.004 g	0.002 g	+125%
SFA 5:0	0 g	0 g	=
SFA 6:0 (Caproic acid)	0.0000375 g	0.001 g	-96%
SFA 7:0	0 g	0 g	=
SFA 8:0 (Caprylic acid)	0.004 g	0.006 g	-33%
SFA 9:0	0 g	0 g	=
SFA 10:0 (Capric acid)	0.006 g	0.033 g	-81%
SFA 11:0 (Undecanoic acid)	0 g	0 g	=
SFA 12:0 (Lauric acid)	0.017 g	0.030 g	-45%
SFA 14:0 (Myristic acid)	0.040 g	0.476 g	-92%
SFA 15:0 (Pentadecanoic acid)	0.010 g	0.018 g	-42%
SFA 16:0 (Palmitic acid)	8.26 g	7.94 g	+4%
SFA 17:0 (Margaric acid)	0.072 g	0.096 g	-25%
SFA 18:0 (Stearic acid)	2.58 g	3.90 g	-34%
SFA 20:0 (Arachidic acid)	1.14 g	0.072 g	+1483%
SFA 21:0	0.021 g	0 g
SFA 22:0 (Behenic acid)	2.58 g	0.014 g	+18300%
SFA 23:0	0 g	0 g	=
SFA 24:0 (Lignoceric acid)	1.48 g	0.002 g	+73650%
MUFA 12:1	0 g	0.001 g	-100%
MUFA 14:1 c	0 g	0.009 g	-100%
MUFA 15:1 (Pentadecenoic acid)	0 g	0 g	=
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis)	0.075 g	0.839 g	-91%
MUFA 17:1 (Heptadecenoic acid)	0.055 g	0.094 g	-41%
MUFA 17:1 c	0.055 g	0.094 g	-41%
MUFA 18:1 c (Omega-9, Oleic acid — cis)	55.5 g	14.6 g	+280%
MUFA 20:1 c	1.41 g	0.285 g	+396%
MUFA 22:1 c (Omega-9, Erucic acid — cis)	0.136 g	0.009 g	+1411%
MUFA 22:1 n-9	0.133 g	0.005 g	+2562%
MUFA 22:1 n-11	0.003 g	0.003 g	-3%
MUFA 24:1 c (Omega-9, Nervonic acid — cis)	0.013 g	0.001 g	+1196%
Fatty acids, total polyunsaturated	19.9 g	6.00 g	+232%
PUFA 18:2 c	19.6 g	5.27 g	+272%
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid)	19.6 g	5.23 g	+274%
PUFA 18:2 CLAs	0.021 g	0.042 g	-49%
PUFA 18:3 c	0.317 g	0.239 g	+33%
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid)	0.317 g	0.227 g	+40%
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid)	0 g	0.012 g	-100%
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid)	0 g	0 g	=
PUFA 20:2 c	0.017 g	0.214 g	-92%
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid)	0.017 g	0.214 g	-92%
PUFA 20:3 c	0.001 g	0.074 g	-98%
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid)	0.001 g	0.032 g	-96%
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid)	0 g	0.042 g	-100%
PUFA 20:3 n-9 (Omega-9, Mead acid)	0 g	0 g	=
PUFA 22:3	0.013 g	0.001 g	+1175%
PUFA 20:4 (Omega-6, Arachidonic acid family)	0.003 g	0.160 g	-98%
PUFA 20:4c	0.003 g	0.160 g	-98%
PUFA 20:5c	0.001 g	0.003 g	-63%
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid)	0.001 g	0.003 g	-63%
PUFA 22:2 (Docosadienoic acid)	0.001 g	0.003 g	-61%
PUFA 22:5 c	0 g	0.024 g	-100%
PUFA 22:4 (Omega-6, Adrenic acid)	0.0007125 g	0.047 g	-98%
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid)	0 g	0.024 g	-100%
PUFA 22:6 c	0 g	0.006 g	-100%
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid)	0 g	0.006 g	-100%
Fatty acids, total trans-monoenoic	0.034 g	0.126 g	-73%
TFA 14:1 t	0 g	0.001 g	-100%
TFA 16:1 t	0 g	0.007 g	-100%
TFA 18:1 t	0.034 g	0.118 g	-71%
TFA 20:1 t	0 g	0 g	=
TFA 22:1 t	0 g	0 g	=
Fatty acids, total trans-dienoic	—	0.024 g
TFA 18:2 t not further defined	0.139 g	0.024 g	+479%
TFA 18:2 t	0.139 g	—
Fatty acids, total trans-polyenoic	0 g	0 g	=
TFA 18:3 t	0 g	0 g	=
Stigmastadiene	0 mg	—
Stigmasterol	17.8 mg	—
Campesterol	33.0 mg	—
Brassicasterol	0 mg	—
Beta-sitosterol	122 mg	—
Campestanol	0.140 mg	—
Beta-sitostanol	3.58 mg	—
Delta-5-avenasterol	16.4 mg	—
Delta-7-Stigmastenol	8.23 mg	—

* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.

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