Which has more protein, Pork, cured, bacon, cooked, restaurant or Butter, stick, salted?

Protein data is not available for one or both foods.

Which has more calories, Pork, cured, bacon, cooked, restaurant or Butter, stick, salted?

Calorie data is not available for one or both foods.

Is Pork, cured, bacon, cooked, restaurant healthier than Butter, stick, salted?

Based on vitamin and mineral density, Pork, cured, bacon, cooked, restaurant scores higher in more nutrients per 100g. However, the "healthier" choice depends on your specific nutritional needs.

Pork vs Butter

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

Pork, cured, bacon, cooked, restaurant is higher in more vitamins & minerals

Calories (kcal)

Pork 500

Butter —

Protein (g)

Pork 40.9

Butter —

Carbs (g)

Pork 2.10

Butter —

Fat (g)

Pork 36.5

Butter 82.2

Fiber (g)

Pork —

Butter —

Quick answers

Which is more nutrient-dense?

Pork, cured, bacon, cooked, restaurant 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	Pork	Butter	Diff
Energy
Energy	500 kcal	—
Macronutrients
Water	14.2 g	15.8 g	-10%
Protein	40.9 g	—
Total lipid (fat)	36.5 g	82.2 g	-56%
Carbohydrate, by difference	2.10 g	—
Sugars, Total	3.14 g	0.580 g	+441%
Fats & Fatty Acids
Fatty acids, total saturated	12.6 g	45.6 g	-72%
Fatty acids, total monounsaturated	15.8 g	16.9 g	-7%
Fatty acids, total trans	0.150 g	—
Cholesterol	—	235 mg
Vitamins
Riboflavin (Vitamin B2)	—	0 mg
Niacin (Vitamin B3)	—	0 mg
Vitamin B-6 — Pyridoxine	—	0 mg
Biotin (Vitamin B7)	—	5.00 ug
Vitamin B-12 — Cobalamin	—	0 ug
Vitamin A, RAE	—	758 ug
Carotene, beta	—	168 ug
Carotene, alpha	—	2.00 ug
Vitamin E (alpha-tocopherol)	—	0 mg
Vitamin D (D2 + D3)	—	0.400 ug
Minerals
Calcium, Ca	13.0 mg	21.0 mg	-38%
Iron, Fe	1.28 mg	0.060 mg	+2033%
Magnesium, Mg	36.5 mg	1.60 mg	+2181%
Phosphorus, P	415 mg	22.0 mg	+1786%
Potassium, K	557 mg	23.0 mg	+2322%
Sodium, Na	1830 mg	524 mg	+249%
Zinc, Zn	3.56 mg	0.070 mg	+4986%
Copper, Cu	0.130 mg	0.006 mg	+2067%
Manganese, Mn	0.020 mg	0.005 mg	+300%
Selenium, Se	—	0 ug
Other Nutrients
Energy (Atwater General Factors)	501 kcal	—
Energy (Atwater Specific Factors)	512 kcal	—
Energy	2090 kj	—
Nitrogen	6.54 g	—
Total fat (NLEA)	34.6 g	65.0 g	-47%
Ash	6.33 g	—
Sucrose	3.09 g	0 g
Glucose	0.040 g	0 g
Fructose	0.010 g	0 g
Lactose	0 g	0.580 g	-100%
Maltose	0 g	0 g	=
Galactose	0 g	—
Iodine, I	—	0 ug
Biotin	—	0 ug
Betaine	—	0.350 mg
Retinol	—	744 ug
cis-beta-Carotene	—	27.0 ug
trans-beta-Carotene	—	140 ug
Beta-carotene (Provitamin A)	—	8.00 ug
Cryptoxanthin, alpha	—	2.00 ug
cis-Lycopene	—	0 ug
trans-Lycopene	—	0 ug
cis-Lutein/Zeaxanthin	—	1.00 ug
Alpha-carotene (Provitamin A)	—	12.0 ug
Zeaxanthin	—	4.00 ug
Vitamin E — Beta-Tocopherol (β-Tocopherol)	—	0 mg
Vitamin E — Gamma-Tocopherol (γ-Tocopherol)	—	0 mg
Vitamin E — Delta-Tocopherol (δ-Tocopherol)	—	0 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 D (D2 + D3 — total)	—	16.0 IU
Vitamin D2 — Ergocalciferol (plant source)	—	0 ug
Vitamin D3 — Cholecalciferol (animal / sunlight source)	—	0.400 ug
25-hydroxycholecalciferol	—	0.110 ug
SFA 4:0 (Butyric acid)	0.002 g	2.04 g	-100%
SFA 5:0	0 g	0 g	=
SFA 6:0 (Caproic acid)	0.001 g	1.44 g	-100%
SFA 7:0	0 g	0 g	=
SFA 8:0 (Caprylic acid)	0.006 g	0.840 g	-99%
SFA 9:0	0 g	0 g	=
SFA 10:0 (Capric acid)	0.033 g	1.92 g	-98%
SFA 11:0 (Undecanoic acid)	0 g	0 g	=
SFA 12:0 (Lauric acid)	0.030 g	2.20 g	-99%
SFA 14:0 (Myristic acid)	0.476 g	7.15 g	-93%
SFA 15:0 (Pentadecanoic acid)	0.018 g	0.753 g	-98%
SFA 16:0 (Palmitic acid)	7.94 g	21.2 g	-63%
SFA 17:0 (Margaric acid)	0.096 g	0.432 g	-78%
SFA 18:0 (Stearic acid)	3.90 g	7.42 g	-47%
SFA 20:0 (Arachidic acid)	0.072 g	0.102 g	-29%
SFA 21:0	0 g	0.011 g	-100%
SFA 22:0 (Behenic acid)	0.014 g	0.043 g	-67%
SFA 23:0	0 g	0 g	=
SFA 24:0 (Lignoceric acid)	0.002 g	0.016 g	-87%
MUFA 12:1	0.001 g	0.052 g	-98%
MUFA 14:1 c	0.009 g	0.597 g	-98%
MUFA 15:1 (Pentadecenoic acid)	0 g	0 g	=
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis)	0.839 g	0.999 g	-16%
MUFA 17:1 (Heptadecenoic acid)	0.094 g	0.135 g	-30%
MUFA 17:1 c	0.094 g	0.135 g	-30%
MUFA 18:1 c (Omega-9, Oleic acid — cis)	14.6 g	15.0 g	-3%
MUFA 20:1 c	0.285 g	0.117 g	+144%
MUFA 22:1 c (Omega-9, Erucic acid — cis)	0.009 g	0.004 g	+125%
MUFA 22:1 n-9	0.005 g	0.004 g	+25%
MUFA 22:1 n-11	0.003 g	0 g
MUFA 24:1 c (Omega-9, Nervonic acid — cis)	0.001 g	0.001 g	=
Fatty acids, total polyunsaturated	6.00 g	2.52 g	+138%
PUFA 18:2 c	5.27 g	2.25 g	+134%
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid)	5.23 g	1.89 g	+177%
PUFA 18:2 CLAs	0.042 g	0.358 g	-88%
PUFA 18:3 c	0.239 g	0.331 g	-28%
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid)	0.227 g	0.308 g	-26%
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid)	0.012 g	0.023 g	-48%
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid)	0 g	0.015 g	-100%
PUFA 20:2 c	0.214 g	0.016 g	+1237%
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid)	0.214 g	0.016 g	+1237%
PUFA 20:3 c	0.074 g	0.081 g	-9%
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid)	0.032 g	0.004 g	+700%
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid)	0.042 g	0.077 g	-45%
PUFA 20:3 n-9 (Omega-9, Mead acid)	0 g	0 g	=
PUFA 22:3	0.001 g	0 g
PUFA 20:4 (Omega-6, Arachidonic acid family)	0.160 g	0.104 g	+54%
PUFA 20:4c	0.160 g	0.104 g	+54%
PUFA 20:5c	0.003 g	0.024 g	-88%
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid)	0.003 g	0.024 g	-88%
PUFA 22:2 (Docosadienoic acid)	0.003 g	0.006 g	-50%
PUFA 22:5 c	0.024 g	0.039 g	-38%
PUFA 22:4 (Omega-6, Adrenic acid)	0.047 g	0.016 g	+194%
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid)	0.024 g	0.039 g	-38%
PUFA 22:6 c	0.006 g	0.002 g	+200%
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid)	0.006 g	0.002 g	+200%
Fatty acids, total trans-monoenoic	0.126 g	—
TFA 14:1 t	0.001 g	—
TFA 16:1 t	0.007 g	—
TFA 18:1 t	0.118 g	—
TFA 20:1 t	0 g	—
TFA 22:1 t	0 g	—
Fatty acids, total trans-dienoic	0.024 g	—
TFA 18:2 t not further defined	0.024 g	—
Fatty acids, total trans-polyenoic	0 g	—
TFA 18:3 t	0 g	—
Tryptophan (EAA)	—	0.010 g
Threonine (EAA)	—	0.025 g
Isoleucine (EAA, BCAA)	—	0.022 g
Leucine (EAA, BCAA)	—	0.050 g
Lysine (EAA)	—	0.070 g
Methionine (EAA)	—	0.013 g
Phenylalanine (EAA)	—	0.025 g
Tyrosine (conditionally essential)	—	0.017 g
Valine (EAA, BCAA)	—	0.030 g
Arginine (conditionally essential)	—	0.035 g
Histidine (EAA)	—	0.012 g
Alanine	—	0.017 g
Aspartic acid	—	0.043 g
Glutamic acid	—	0.080 g
Glycine (conditionally essential)	—	0.007 g
Proline (conditionally essential)	—	0.060 g
Serine	—	0.037 g
Hydroxyproline	—	0 g
Cysteine	—	0 g
Choline
Choline from glycerophoshocholine	—	1.20 mg
Choline from phosphatidylcholine	—	11.0 mg
Choline from phosphocholine	—	0.700 mg
Choline from sphingomyelin	—	5.40 mg
Free Choline	—	0.600 mg
Total Choline	—	19.0 mg
Iodine
Iodine mcg/100gB	—	4.60 mcg
Fluoride
Mean mcg/100g **	—	2.77 mg

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

Pork, cured, bacon, cooked, restaurant nutrition facts Butter, stick, salted nutrition facts Compare other foods →

Dig deeper — biggest differences

Zinc, Zn +4986% in Pork, cured, bacon, cooked, restaurant Potassium, K +2322% in Pork, cured, bacon, cooked, restaurant Magnesium, Mg +2181% in Pork, cured, bacon, cooked, restaurant Copper, Cu +2067% in Pork, cured, bacon, cooked, restaurant

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