Pork vs Cheese
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
Cheese 408
Protein (g)
Pork 40.9
Cheese 23.3
Carbs (g)
Pork 2.10
Cheese 2.44
Fat (g)
Pork 36.5
Cheese 34.0
Fiber (g)
Pork —
Cheese —
Quick answers
Which has more protein?
Pork, cured, bacon, cooked, restaurant — 40.9g vs 23.3g per 100g.
Which has fewer calories?
Cheese, cheddar — 408 vs 500 kcal per 100g.
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 | Cheese | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 500 kcal | 408 kcal | +23% |
| Macronutrients | |||
| Water | 14.2 g | 36.6 g | -61% |
| Protein | 40.9 g | 23.3 g | +76% |
| Total lipid (fat) | 36.5 g | 34.0 g | +7% |
| Carbohydrate, by difference | 2.10 g | 2.44 g | -14% |
| Sugars, Total | 3.14 g | 0.330 g | +852% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.6 g | 19.2 g | -34% |
| Fatty acids, total monounsaturated | 15.8 g | 7.44 g | +112% |
| Fatty acids, total trans | 0.150 g | 1.14 g | -87% |
| Cholesterol | — | 100 mg | |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.029 mg | |
| Riboflavin (Vitamin B2) | — | 0.441 mg | |
| Niacin (Vitamin B3) | — | 0.052 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.413 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.069 mg | |
| Biotin (Vitamin B7) | — | 21.0 ug | |
| Vitamin B-12 — Cobalamin | — | 1.06 ug | |
| Vitamin A, RAE | — | 316 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.750 mg | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 9.30 ug | |
| Minerals | |||
| Calcium, Ca | 13.0 mg | 707 mg | -98% |
| Iron, Fe | 1.28 mg | 0.160 mg | +700% |
| Magnesium, Mg | 36.5 mg | 26.8 mg | +36% |
| Phosphorus, P | 415 mg | 458 mg | -9% |
| Potassium, K | 557 mg | 77.0 mg | +623% |
| Sodium, Na | 1830 mg | 654 mg | +180% |
| Zinc, Zn | 3.56 mg | 3.67 mg | -3% |
| Copper, Cu | 0.130 mg | 0.033 mg | +294% |
| Manganese, Mn | 0.020 mg | 0.026 mg | -23% |
| Selenium, Se | — | 28.3 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 501 kcal | 409 kcal | +22% |
| Energy (Atwater Specific Factors) | 512 kcal | 408 kcal | +25% |
| Energy | 2090 kj | 1710 kj | +22% |
| Nitrogen | 6.54 g | 3.65 g | +79% |
| Total fat (NLEA) | 34.6 g | 29.0 g | +19% |
| Ash | 6.33 g | 3.67 g | +72% |
| Sucrose | 3.09 g | 0 g | |
| Glucose | 0.040 g | 0.100 g | -60% |
| Fructose | 0.010 g | 0 g | |
| Lactose | 0 g | 0.160 g | -100% |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0.070 g | -100% |
| Betaine | — | 0.700 mg | |
| Retinol | — | 316 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.040 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 K1 — Phylloquinone | — | 2.40 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.002 g | 0.653 g | -100% |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.001 g | 0.543 g | -100% |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0.349 g | -98% |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.033 g | 0.843 g | -96% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.963 g | -97% |
| SFA 14:0 (Myristic acid) | 0.476 g | 3.10 g | -85% |
| SFA 15:0 (Pentadecanoic acid) | 0.018 g | 0.327 g | -94% |
| SFA 16:0 (Palmitic acid) | 7.94 g | 8.79 g | -10% |
| SFA 17:0 (Margaric acid) | 0.096 g | 0.196 g | -51% |
| SFA 18:0 (Stearic acid) | 3.90 g | 3.39 g | +15% |
| SFA 20:0 (Arachidic acid) | 0.072 g | 0.049 g | +47% |
| SFA 21:0 | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0.014 g | 0.015 g | -7% |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.009 g | -78% |
| MUFA 12:1 | 0.001 g | — | |
| MUFA 14:1 c | 0.009 g | 0.310 g | -97% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.839 g | 0.412 g | +104% |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0.061 g | +54% |
| MUFA 17:1 c | 0.094 g | 0.061 g | +54% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.6 g | 6.59 g | +122% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.064 g | |
| MUFA 20:1 c | 0.285 g | 0.064 g | +345% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0.001 g | +800% |
| MUFA 22:1 n-9 | 0.005 g | — | |
| MUFA 22:1 n-11 | 0.003 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0 g | |
| Fatty acids, total polyunsaturated | 6.00 g | 1.18 g | +408% |
| PUFA 18:2 c | 5.27 g | 0.939 g | +461% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 5.23 g | 0.772 g | +577% |
| PUFA 18:2 CLAs | 0.042 g | 0.167 g | -75% |
| PUFA 18:3 c | 0.239 g | 0.118 g | +103% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | 0.116 g | +96% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | 0.002 g | +500% |
| PUFA 18:3i | — | 0.003 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 c | 0.214 g | 0.007 g | +2957% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.214 g | 0.007 g | +2957% |
| PUFA 20:3 c | 0.074 g | 0.037 g | +100% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.032 g | 0.001 g | +3100% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.042 g | 0.036 g | +17% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| PUFA 22:3 | 0.001 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.160 g | 0.051 g | +214% |
| PUFA 20:4c | 0.160 g | 0.051 g | +214% |
| PUFA 20:5c | 0.003 g | 0.010 g | -70% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.010 g | -70% |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | 0.002 g | +50% |
| PUFA 22:5 c | 0.024 g | 0.018 g | +33% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | 0.008 g | +487% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.018 g | +33% |
| PUFA 22:6 c | 0.006 g | 0.001 g | +500% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.006 g | 0.001 g | +500% |
| Fatty acids, total trans-monoenoic | 0.126 g | 0.920 g | -86% |
| TFA 14:1 t | 0.001 g | — | |
| TFA 16:1 t | 0.007 g | 0.104 g | -93% |
| TFA 18:1 t | 0.118 g | 0.816 g | -86% |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0.024 g | 0.225 g | -89% |
| TFA 18:2 t not further defined | 0.024 g | 0.225 g | -89% |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Choline | |||
| Choline from glycerophoshocholine | — | 2.30 mg | |
| Choline from phosphatidylcholine | — | 7.40 mg | |
| Choline from phosphocholine | — | 0.600 mg | |
| Choline from sphingomyelin | — | 4.60 mg | |
| Free Choline | — | 1.60 mg | |
| Total Choline | — | 17.0 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 45.9 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 34.9 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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