Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted is higher in more vitamins & minerals
Calories (kcal)
Pork 186
Bacon 407
Protein (g)
Pork 19.5
Bacon 12.5
Carbs (g)
Pork 1.15
Bacon 0.830
Fat (g)
Pork 11.5
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted — 19.5g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted — 186 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted 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 | Bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 186 kcal | 407 kcal | -54% |
| Macronutrients | |||
| Water | 64.6 g | 45.0 g | +44% |
| Protein | 19.5 g | 12.5 g | +55% |
| Total lipid (fat) | 11.5 g | 39.3 g | -71% |
| Carbohydrate, by difference | 1.15 g | 0.830 g | +39% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.78 g | — | |
| Fatty acids, total monounsaturated | 5.26 g | — | |
| Fatty acids, total trans | 0.087 g | — | |
| Cholesterol | 67.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.322 mg | — | |
| Riboflavin (Vitamin B2) | 0.175 mg | — | |
| Niacin (Vitamin B3) | 3.90 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.588 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.316 mg | — | |
| Biotin (Vitamin B7) | 2.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 80.4 mg | — | |
| Vitamin B-12 — Cobalamin | 0.470 ug | 0.500 ug | -6% |
| Vitamin A, RAE | 12.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.230 mg | 0.430 mg | -47% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 5.20 ug | — | |
| Minerals | |||
| Calcium, Ca | 10.0 mg | 4.00 mg | +150% |
| Iron, Fe | 0.820 mg | 0.420 mg | +95% |
| Magnesium, Mg | 18.0 mg | 12.0 mg | +50% |
| Phosphorus, P | 213 mg | 180 mg | +18% |
| Potassium, K | 254 mg | 506 mg | -50% |
| Sodium, Na | 1181 mg | 470 mg | +151% |
| Zinc, Zn | 1.95 mg | 1.19 mg | +64% |
| Copper, Cu | 0.124 mg | 0.047 mg | +164% |
| Manganese, Mn | 0.022 mg | 0.011 mg | +100% |
| Selenium, Se | 39.4 ug | — | |
| Other Nutrients | |||
| Energy | 777 kj | 1702 kj | -54% |
| Ash | 3.30 g | 2.40 g | +37% |
| Total Sugars | 1.03 g | 0.830 g | +24% |
| Sucrose | 0.270 g | 0.830 g | -67% |
| Glucose | 0.580 g | 0 g | |
| Fructose | 0.180 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 2.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 2.00 ug | — | |
| Betaine | 3.10 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 12.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 38.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.020 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.060 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.020 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.040 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 0 ug | 0 ug | = |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.007 g | — | |
| SFA 12:0 (Lauric acid) | 0.007 g | — | |
| SFA 14:0 (Myristic acid) | 0.139 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 2.41 g | — | |
| SFA 17:0 (Margaric acid) | 0.028 g | — | |
| SFA 18:0 (Stearic acid) | 1.16 g | — | |
| SFA 20:0 (Arachidic acid) | 0.018 g | — | |
| SFA 22:0 (Behenic acid) | 0.015 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.273 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 4.90 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.089 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.48 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.30 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.058 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.057 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.062 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Tryptophan (EAA) | 0.180 g | 0.149 g | +21% |
| Threonine (EAA) | 0.863 g | 0.551 g | +57% |
| Isoleucine (EAA, BCAA) | 0.873 g | 0.593 g | +47% |
| Leucine (EAA, BCAA) | 1.55 g | 1.03 g | +50% |
| Lysine (EAA) | 1.63 g | 1.11 g | +46% |
| Methionine (EAA) | 0.461 g | 0.343 g | +34% |
| Cystine (conditionally essential) | 0.219 g | 0.141 g | +55% |
| Phenylalanine (EAA) | 0.775 g | 0.521 g | +49% |
| Tyrosine (conditionally essential) | 0.625 g | 0.496 g | +26% |
| Valine (EAA, BCAA) | 0.981 g | 0.634 g | +55% |
| Arginine (conditionally essential) | 1.24 g | 0.807 g | +54% |
| Histidine (EAA) | 0.848 g | 0.510 g | +66% |
| Alanine | 1.15 g | 0.718 g | +60% |
| Aspartic acid | 1.70 g | 1.17 g | +45% |
| Glutamic acid | 2.77 g | 1.91 g | +45% |
| Glycine (conditionally essential) | 1.05 g | 0.566 g | +85% |
| Proline (conditionally essential) | 0.843 g | 0.507 g | +66% |
| Serine | 0.760 g | 0.523 g | +45% |
| Hydroxyproline | 0.126 g | 0.044 g | +186% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Copper, Cu +164% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted Sodium, Na +151% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted Calcium, Ca +150% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted Manganese, Mn +100% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, heated, roasted
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