Which has more protein, Pork, cured, bacon, cooked, restaurant or Ham, sliced, restaurant?

Pork, cured, bacon, cooked, restaurant has more protein at 40.9g per 100g, compared to 19.6g for Ham, sliced, restaurant.

Which has more calories, Pork, cured, bacon, cooked, restaurant or Ham, sliced, restaurant?

Pork, cured, bacon, cooked, restaurant has more calories at 500 kcal per 100g, compared to 121 kcal for Ham, sliced, restaurant.

Is Pork, cured, bacon, cooked, restaurant healthier than Ham, sliced, restaurant?

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 Ham

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

Ham 121

Protein (g)

Pork 40.9

Ham 19.6

Carbs (g)

Pork 2.10

Ham 2.36

Fat (g)

Pork 36.5

Ham 3.68

Fiber (g)

Pork —

Ham —

Quick answers

Which has more protein?

Pork, cured, bacon, cooked, restaurant — 40.9g vs 19.6g per 100g.

Which has fewer calories?

Ham, sliced, restaurant — 121 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	Ham	Diff
Energy
Energy	500 kcal	121 kcal	+313%
Macronutrients
Water	14.2 g	70.7 g	-80%
Protein	40.9 g	19.6 g	+109%
Total lipid (fat)	36.5 g	3.68 g	+892%
Carbohydrate, by difference	2.10 g	2.36 g	-11%
Sugars, Total	3.14 g	2.20 g	+43%
Fats & Fatty Acids
Fatty acids, total saturated	12.6 g	1.25 g	+908%
Fatty acids, total monounsaturated	15.8 g	1.60 g	+887%
Fatty acids, total trans	0.150 g	0.017 g	+782%
Minerals
Calcium, Ca	13.0 mg	6.00 mg	+117%
Iron, Fe	1.28 mg	0.860 mg	+49%
Magnesium, Mg	36.5 mg	20.3 mg	+80%
Phosphorus, P	415 mg	246 mg	+69%
Potassium, K	557 mg	484 mg	+15%
Sodium, Na	1830 mg	1030 mg	+78%
Zinc, Zn	3.56 mg	1.76 mg	+102%
Copper, Cu	0.130 mg	0.041 mg	+217%
Manganese, Mn	0.020 mg	0.015 mg	+33%
Other Nutrients
Energy (Atwater General Factors)	501 kcal	121 kcal	+314%
Energy (Atwater Specific Factors)	512 kcal	126 kcal	+306%
Energy	2090 kj	507 kj	+312%
Nitrogen	6.54 g	3.14 g	+108%
Total fat (NLEA)	34.6 g	3.54 g	+877%
Ash	6.33 g	3.63 g	+74%
Sucrose	3.09 g	0.400 g	+672%
Glucose	0.040 g	1.80 g	-98%
Fructose	0.010 g	0 g
Lactose	0 g	0 g	=
Maltose	0 g	0 g	=
Galactose	0 g	0 g	=
SFA 4:0 (Butyric acid)	0.002 g	0 g
SFA 5:0	0 g	0 g	=
SFA 6:0 (Caproic acid)	0.001 g	0 g
SFA 7:0	0 g	0 g	=
SFA 8:0 (Caprylic acid)	0.006 g	0.001 g	+500%
SFA 9:0	0 g	0 g	=
SFA 10:0 (Capric acid)	0.033 g	0.004 g	+725%
SFA 11:0 (Undecanoic acid)	0 g	0 g	=
SFA 12:0 (Lauric acid)	0.030 g	0.003 g	+900%
SFA 14:0 (Myristic acid)	0.476 g	0.043 g	+1007%
SFA 15:0 (Pentadecanoic acid)	0.018 g	0.002 g	+800%
SFA 16:0 (Palmitic acid)	7.94 g	0.733 g	+983%
SFA 17:0 (Margaric acid)	0.096 g	0.008 g	+1100%
SFA 18:0 (Stearic acid)	3.90 g	0.367 g	+963%
SFA 20:0 (Arachidic acid)	0.072 g	0.005 g	+1340%
SFA 21:0	0 g	0 g	=
SFA 22:0 (Behenic acid)	0.014 g	0.002 g	+600%
SFA 23:0	0 g	0 g	=
SFA 24:0 (Lignoceric acid)	0.002 g	0 g
MUFA 12:1	0.001 g	0 g
MUFA 14:1 c	0.009 g	0.001 g	+800%
MUFA 15:1 (Pentadecenoic acid)	0 g	0 g	=
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis)	0.839 g	0.086 g	+876%
MUFA 17:1 (Heptadecenoic acid)	0.094 g	0.007 g	+1243%
MUFA 17:1 c	0.094 g	0.007 g	+1243%
MUFA 18:1 c (Omega-9, Oleic acid — cis)	14.6 g	1.38 g	+958%
MUFA 20:1 c	0.285 g	0.023 g	+1139%
MUFA 22:1 c (Omega-9, Erucic acid — cis)	0.009 g	0 g
MUFA 22:1 n-9	0.005 g	0 g
MUFA 22:1 n-11	0.003 g	0 g
MUFA 24:1 c (Omega-9, Nervonic acid — cis)	0.001 g	0 g
Fatty acids, total polyunsaturated	6.00 g	0.675 g	+789%
PUFA 18:2 c	5.27 g	0.479 g	+1000%
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid)	5.23 g	0.477 g	+996%
PUFA 18:2 CLAs	0.042 g	0.002 g	+2000%
PUFA 18:3 c	0.239 g	0.018 g	+1228%
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid)	0.227 g	0.016 g	+1319%
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid)	0.012 g	0.002 g	+500%
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid)	0 g	0 g	=
PUFA 20:2 c	0.214 g	0.017 g	+1159%
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid)	0.214 g	0.017 g	+1159%
PUFA 20:3 c	0.074 g	0.011 g	+573%
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid)	0.032 g	0.003 g	+967%
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid)	0.042 g	0.008 g	+425%
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	0.059 g	+171%
PUFA 20:4c	0.160 g	0.059 g	+171%
PUFA 20:5c	0.003 g	0.001 g	+200%
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid)	0.003 g	0.001 g	+200%
PUFA 22:2 (Docosadienoic acid)	0.003 g	0 g
PUFA 22:5 c	0.024 g	0.006 g	+300%
PUFA 22:4 (Omega-6, Adrenic acid)	0.047 g	0.010 g	+370%
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid)	0.024 g	0.006 g	+300%
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	0.010 g	+1160%
TFA 14:1 t	0.001 g	0 g
TFA 16:1 t	0.007 g	0 g
TFA 18:1 t	0.118 g	0.009 g	+1211%
TFA 20:1 t	0 g	0 g	=
TFA 22:1 t	0 g	0 g	=
Fatty acids, total trans-dienoic	0.024 g	0.001 g	+2300%
TFA 18:2 t not further defined	0.024 g	0.001 g	+2300%
Fatty acids, total trans-polyenoic	0 g	0 g	=
TFA 18:3 t	0 g	0 g	=

* 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 Ham, sliced, restaurant nutrition facts Compare other foods →

Dig deeper — biggest differences

Copper, Cu +217% in Pork, cured, bacon, cooked, restaurant Calcium, Ca +117% in Pork, cured, bacon, cooked, restaurant Protein +109% in Pork, cured, bacon, cooked, restaurant Zinc, Zn +102% in Pork, cured, bacon, cooked, restaurant

Like this comparison?

Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.