Pork vs Turkey

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
Turkey 220

Protein (g)

Pork 40.9
Turkey 27.1

Carbs (g)

Pork 2.10
Turkey 0

Fat (g)

Pork 36.5
Turkey 11.6

Fiber (g)

Pork —
Turkey —

Quick answers

Which has more protein?

Pork, cured, bacon, cooked, restaurant — 40.9g vs 27.1g per 100g.

Which has fewer calories?

Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles — 220 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 Turkey
Energy
Energy 500 kcal 220 kcal
Macronutrients
Water 14.2 g 61.1 g
Protein 40.9 g 27.1 g
Total lipid (fat) 36.5 g 11.6 g
Carbohydrate, by difference 2.10 g 0 g
Sugars, Total 3.14 g —
Fats & Fatty Acids
Fatty acids, total saturated 12.6 g 2.97 g
Fatty acids, total monounsaturated 15.8 g 3.78 g
Fatty acids, total trans 0.150 g 0.144 g
Cholesterol — 104 mg
Vitamins
Thiamin (Vitamin B1) — 0.088 mg
Riboflavin (Vitamin B2) — 0.262 mg
Niacin (Vitamin B3) — 8.09 mg
Pantothenic acid (Vitamin B5) — 1.40 mg
Vitamin B-6 — Pyridoxine — 0.497 mg
Choline, total — 78.7 mg
Vitamin B-12 — Cobalamin — 1.90 ug
Vitamin A, RAE — 30.0 ug
Vitamin E (alpha-tocopherol) — 0.180 mg
Minerals
Calcium, Ca 13.0 mg 31.0 mg
Iron, Fe 1.28 mg 1.56 mg
Magnesium, Mg 36.5 mg 29.1 mg
Phosphorus, P 415 mg 259 mg
Potassium, K 557 mg 304 mg
Sodium, Na 1830 mg 90.0 mg
Zinc, Zn 3.56 mg 3.77 mg
Copper, Cu 0.130 mg 0.166 mg
Manganese, Mn 0.020 mg 0.010 mg
Selenium, Se — 28.4 ug
Other Nutrients
Energy (Atwater General Factors) 501 kcal 213 kcal
Energy (Atwater Specific Factors) 512 kcal 220 kcal
Energy 2090 kj 922 kj
Nitrogen 6.54 g 4.34 g
Total fat (NLEA) 34.6 g 10.4 g
Ash 6.33 g 1.27 g
Sucrose 3.09 g —
Glucose 0.040 g —
Fructose 0.010 g —
Lactose 0 g —
Maltose 0 g —
Galactose 0 g —
Choline, free — 2.60 mg
Choline, from phosphocholine — 1.60 mg
Choline, from phosphotidyl choline — 65.5 mg
Choline, from glycerophosphocholine — 0.900 mg
Choline, from sphingomyelin — 8.10 mg
Betaine — 12.3 mg
Retinol — 30.0 ug
Vitamin E — Beta-Tocopherol (β-Tocopherol) — 0.010 mg
Vitamin E — Gamma-Tocopherol (γ-Tocopherol) — 0.190 mg
Vitamin E — Delta-Tocopherol (δ-Tocopherol) — 0.030 mg
Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) — 0.040 mg
Vitamin E — Beta-Tocotrienol (β-Tocotrienol) — 0 mg
Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) — 0.110 mg
Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) — 0 mg
SFA 4:0 (Butyric acid) 0.002 g 0.003 g
SFA 5:0 0 g —
SFA 6:0 (Caproic acid) 0.001 g 0 g
SFA 7:0 0 g —
SFA 8:0 (Caprylic acid) 0.006 g 0.001 g
SFA 9:0 0 g —
SFA 10:0 (Capric acid) 0.033 g 0.005 g
SFA 11:0 (Undecanoic acid) 0 g 0 g
SFA 12:0 (Lauric acid) 0.030 g 0.015 g
SFA 14:0 (Myristic acid) 0.476 g 0.093 g
SFA 15:0 (Pentadecanoic acid) 0.018 g 0.014 g
SFA 16:0 (Palmitic acid) 7.94 g 2.02 g
SFA 17:0 (Margaric acid) 0.096 g 0.027 g
SFA 18:0 (Stearic acid) 3.90 g 0.774 g
SFA 20:0 (Arachidic acid) 0.072 g 0.010 g
SFA 21:0 0 g —
SFA 22:0 (Behenic acid) 0.014 g 0.003 g
SFA 23:0 0 g —
SFA 24:0 (Lignoceric acid) 0.002 g 0.001 g
MUFA 12:1 0.001 g —
MUFA 14:1 c 0.009 g 0.017 g
MUFA 15:1 (Pentadecenoic acid) 0 g 0 g
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) 0.839 g 0.372 g
MUFA 17:1 (Heptadecenoic acid) 0.094 g 0.020 g
MUFA 17:1 c 0.094 g 0.020 g
MUFA 18:1 c (Omega-9, Oleic acid — cis) 14.6 g 3.33 g
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) — 0.041 g
MUFA 20:1 c 0.285 g 0.041 g
MUFA 22:1 c (Omega-9, Erucic acid — cis) 0.009 g 0.002 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 0.002 g
Fatty acids, total polyunsaturated 6.00 g 3.49 g
PUFA 18:2 c 5.27 g 3.07 g
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) 5.23 g 3.05 g
PUFA 18:2 CLAs 0.042 g 0.020 g
PUFA 18:3 c 0.239 g 0.184 g
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) 0.227 g 0.175 g
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) 0.012 g 0.009 g
PUFA 18:3i — 0 g
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) 0 g 0.001 g
PUFA 20:2 c 0.214 g 0.020 g
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) 0.214 g 0.020 g
PUFA 20:3 c 0.074 g 0.016 g
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) 0.032 g 0.002 g
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) 0.042 g 0.014 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 0.165 g
PUFA 20:4c 0.160 g 0.165 g
PUFA 20:5c 0.003 g 0.004 g
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) 0.003 g 0.004 g
PUFA 22:2 (Docosadienoic acid) 0.003 g 0 g
PUFA 22:5 c 0.024 g 0.016 g
PUFA 22:4 (Omega-6, Adrenic acid) 0.047 g 0.031 g
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) 0.024 g 0.016 g
PUFA 22:6 c 0.006 g 0.011 g
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) 0.006 g 0.011 g
Fatty acids, total trans-monoenoic 0.126 g 0.106 g
TFA 14:1 t 0.001 g —
TFA 16:1 t 0.007 g 0.007 g
TFA 18:1 t 0.118 g 0.099 g
TFA 20:1 t 0 g —
TFA 22:1 t 0 g 0 g
Fatty acids, total trans-dienoic 0.024 g 0.038 g
TFA 18:2 t not further defined 0.024 g 0.038 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 Foundation Foods. Diff column shows percentage difference relative to Food B.

Pork, cured, bacon, cooked, restaurant nutrition facts Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles nutrition facts Compare other foods →

Dig deeper — biggest differences

Sodium, Na +1933% in Pork, cured, bacon, cooked, restaurant Manganese, Mn +100% in Pork, cured, bacon, cooked, restaurant Potassium, K +83% in Pork, cured, bacon, cooked, restaurant Phosphorus, P +60% in Pork, cured, bacon, cooked, restaurant

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