Pork vs Oil
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Pork, cured, bacon, cooked, restaurant is higher in more vitamins & minerals
Calories (kcal)
Pork 500
Oil 899
Protein (g)
Pork 40.9
Oil 0.560
Carbs (g)
Pork 2.10
Oil 0
Fat (g)
Pork 36.5
Oil 99.6
Fiber (g)
Pork —
Oil —
Quick answers
Which has more protein?
Pork, cured, bacon, cooked, restaurant — 40.9g vs 0.560g per 100g.
Which has fewer calories?
Pork, cured, bacon, cooked, restaurant — 500 vs 899 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 | Oil | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 500 kcal | 899 kcal | -44% |
| Macronutrients | |||
| Water | 14.2 g | 0.020 g | +70900% |
| Protein | 40.9 g | 0.560 g | +7204% |
| Total lipid (fat) | 36.5 g | 99.6 g | -63% |
| Carbohydrate, by difference | 2.10 g | 0 g | |
| Sugars, Total | 3.14 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.6 g | 10.9 g | +15% |
| Fatty acids, total monounsaturated | 15.8 g | 47.1 g | -66% |
| Fatty acids, total trans | 0.150 g | — | |
| Cholesterol | — | 52.0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 0.011 mg | |
| Riboflavin (Vitamin B2) | — | 0 mg | |
| Niacin (Vitamin B3) | — | 0 mg | |
| Pantothenic acid (Vitamin B5) | — | 0 mg | |
| Vitamin B-6 — Pyridoxine | — | 0 mg | |
| Biotin (Vitamin B7) | — | 2.00 ug | |
| Choline, total | — | 0.100 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 10.0 ug | |
| Vitamin E (alpha-tocopherol) | — | 10.3 mg | |
| Vitamin D (D2 + D3) | — | 0.700 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 1.40 ug | |
| Minerals | |||
| Calcium, Ca | 13.0 mg | 0 mg | |
| Iron, Fe | 1.28 mg | 0 mg | |
| Magnesium, Mg | 36.5 mg | 0 mg | |
| Phosphorus, P | 415 mg | 0 mg | |
| Potassium, K | 557 mg | 0 mg | |
| Sodium, Na | 1830 mg | 0 mg | |
| Zinc, Zn | 3.56 mg | 0 mg | |
| Copper, Cu | 0.130 mg | 0 mg | |
| Manganese, Mn | 0.020 mg | 0 mg | |
| Selenium, Se | — | 3.30 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 501 kcal | — | |
| Energy (Atwater Specific Factors) | 512 kcal | — | |
| Energy | 2090 kj | 3760 kj | -44% |
| Nitrogen | 6.54 g | — | |
| Total fat (NLEA) | 34.6 g | — | |
| Ash | 6.33 g | 0 g | |
| Sucrose | 3.09 g | — | |
| Glucose | 0.040 g | — | |
| Fructose | 0.010 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 2.00 ug | |
| Betaine | — | 0 mg | |
| Retinol | — | 10.0 ug | |
| Vitamin A, IU | — | 33.0 IU | |
| 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) | — | 30.0 IU | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.002 g | — | |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.001 g | — | |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0 g | |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.033 g | 0 g | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.080 g | -63% |
| SFA 14:0 (Myristic acid) | 0.476 g | 2.52 g | -81% |
| SFA 15:0 (Pentadecanoic acid) | 0.018 g | 0.310 g | -94% |
| SFA 16:0 (Palmitic acid) | 7.94 g | 6.90 g | +15% |
| SFA 17:0 (Margaric acid) | 0.096 g | 0.157 g | -39% |
| SFA 18:0 (Stearic acid) | 3.90 g | 0.940 g | +315% |
| SFA 20:0 (Arachidic acid) | 0.072 g | 0.017 g | +324% |
| SFA 21:0 | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0.014 g | 0 g | |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0 g | |
| MUFA 12:1 | 0.001 g | — | |
| MUFA 14:1 (Myristoleic acid) | — | 0.750 g | |
| MUFA 14:1 c | 0.009 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0.107 g | -100% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 18.9 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.839 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0.287 g | -67% |
| MUFA 17:1 c | 0.094 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 21.5 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.6 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 4.85 g | |
| MUFA 20:1 c | 0.285 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0.640 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | — | |
| 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 | 0.080 g | -99% |
| Fatty acids, total polyunsaturated | 6.00 g | 33.0 g | -82% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.873 g | |
| PUFA 18:2 c | 5.27 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 5.23 g | — | |
| PUFA 18:2 CLAs | 0.042 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.855 g | |
| PUFA 18:3 c | 0.239 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 1.22 g | -100% |
| PUFA 20:2 c | 0.214 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.214 g | 0.240 g | -11% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.183 g | |
| PUFA 20:3 c | 0.074 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.032 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.042 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 22:3 | 0.001 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.160 g | 1.34 g | -88% |
| PUFA 20:4c | 0.160 g | — | |
| PUFA 20:5c | 0.003 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 9.71 g | -100% |
| PUFA 21:5 (Omega-3, Heneicosapentaenoic acid) | — | 0.350 g | |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | — | |
| PUFA 22:5 c | 0.024 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | 0.170 g | -72% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 5.61 g | -100% |
| PUFA 22:6 c | 0.006 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.006 g | 12.4 g | -100% |
| 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 | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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