Pigeon peas (red gram) vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pigeon peas (red gram), mature seeds, cooked, boiled, with salt is higher in more vitamins & minerals
Calories (kcal)
Pigeon peas 121
Bacon 309
Protein (g)
Pigeon peas 6.76
Bacon 11.7
Carbs (g)
Pigeon peas 23.3
Bacon 5.31
Fat (g)
Pigeon peas 0.380
Bacon 29.5
Fiber (g)
Pigeon peas 6.70
Bacon 2.60
Quick answers
Which has more protein?
Bacon, meatless — 11.7g vs 6.76g per 100g.
Which has fewer calories?
Pigeon peas (red gram), mature seeds, cooked, boiled, with salt — 121 vs 309 kcal per 100g.
Which is more nutrient-dense?
Pigeon peas (red gram), 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 | Pigeon peas (red gram) | Bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 121 kcal | 309 kcal | -61% |
| Macronutrients | |||
| Water | 68.6 g | 49.0 g | +40% |
| Protein | 6.76 g | 11.7 g | -42% |
| Total lipid (fat) | 0.380 g | 29.5 g | -99% |
| Carbohydrate, by difference | 23.3 g | 5.31 g | +338% |
| Fiber, total dietary | 6.70 g | 2.60 g | +158% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.083 g | 4.62 g | -98% |
| Fatty acids, total monounsaturated | 0.003 g | 7.09 g | -100% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.146 mg | 4.40 mg | -97% |
| Riboflavin (Vitamin B2) | 0.059 mg | 0.481 mg | -88% |
| Niacin (Vitamin B3) | 0.781 mg | 7.56 mg | -90% |
| Pantothenic acid (Vitamin B5) | 0.319 mg | 0.113 mg | +182% |
| Vitamin B-6 — Pyridoxine | 0.050 mg | 0.479 mg | -90% |
| Biotin (Vitamin B7) | 111 ug | 42.0 ug | +164% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 45.0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 4.00 ug | -100% |
| Carotene, beta | — | 53.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 6.90 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 43.0 mg | 23.0 mg | +87% |
| Iron, Fe | 1.11 mg | 2.41 mg | -54% |
| Magnesium, Mg | 46.0 mg | 19.0 mg | +142% |
| Phosphorus, P | 119 mg | 70.0 mg | +70% |
| Potassium, K | 384 mg | 170 mg | +126% |
| Sodium, Na | 241 mg | 1465 mg | -84% |
| Zinc, Zn | 0.900 mg | 0.420 mg | +114% |
| Copper, Cu | 0.269 mg | 0.105 mg | +156% |
| Manganese, Mn | 0.501 mg | 0.205 mg | +144% |
| Selenium, Se | 2.90 ug | 7.40 ug | -61% |
| Other Nutrients | |||
| Energy | 506 kj | 1294 kj | -61% |
| Ash | 1.06 g | 4.50 g | -76% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 111 ug | 42.0 ug | +164% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 111 ug | 42.0 ug | +164% |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 3.00 IU | 88.0 IU | -97% |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.245 g | |
| SFA 14:0 (Myristic acid) | — | 0.163 g | |
| SFA 16:0 (Palmitic acid) | 0.077 g | 3.05 g | -97% |
| SFA 18:0 (Stearic acid) | 0.006 g | 1.17 g | -99% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.003 g | 7.09 g | -100% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.205 g | 15.4 g | -99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.196 g | 13.8 g | -99% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.009 g | 1.69 g | -99% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | 0.066 g | 0.161 g | -59% |
| Threonine (EAA) | 0.239 g | 0.453 g | -47% |
| Isoleucine (EAA, BCAA) | 0.245 g | 0.559 g | -56% |
| Leucine (EAA, BCAA) | 0.483 g | 0.914 g | -47% |
| Lysine (EAA) | 0.474 g | 0.727 g | -35% |
| Methionine (EAA) | 0.076 g | 0.146 g | -48% |
| Cystine (conditionally essential) | 0.078 g | 0.176 g | -56% |
| Phenylalanine (EAA) | 0.579 g | 0.611 g | -5% |
| Tyrosine (conditionally essential) | 0.168 g | 0.400 g | -58% |
| Valine (EAA, BCAA) | 0.292 g | 0.593 g | -51% |
| Arginine (conditionally essential) | 0.405 g | 0.875 g | -54% |
| Histidine (EAA) | 0.241 g | 0.299 g | -19% |
| Alanine | 0.303 g | 0.492 g | -38% |
| Aspartic acid | 0.669 g | 1.33 g | -50% |
| Glutamic acid | 1.57 g | 2.43 g | -35% |
| Glycine (conditionally essential) | 0.250 g | 0.473 g | -47% |
| Proline (conditionally essential) | 0.298 g | 0.643 g | -54% |
| Serine | 0.320 g | 0.626 g | -49% |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 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.
Pigeon peas (red gram), mature seeds, cooked, boiled, with salt nutrition facts Bacon, meatless nutrition facts Compare other foods →
Dig deeper — biggest differences
Pantothenic acid (Vitamin B5) +182% in Pigeon peas (red gram), mature seeds, cooked, boiled, with salt Biotin (Vitamin B7) +164% in Pigeon peas (red gram), mature seeds, cooked, boiled, with salt Fiber, total dietary +158% in Pigeon peas (red gram), mature seeds, cooked, boiled, with salt Copper, Cu +156% in Pigeon peas (red gram), mature seeds, cooked, boiled, with salt
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