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, unheated is higher in more vitamins & minerals
Calories (kcal)
Pork 179
Bacon 407
Protein (g)
Pork 16.1
Bacon 12.5
Carbs (g)
Pork 1.35
Bacon 0.830
Fat (g)
Pork 12.1
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, unheated — 16.1g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated — 179 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated 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 | 179 kcal | 407 kcal | -56% |
| Macronutrients | |||
| Water | 67.5 g | 45.0 g | +50% |
| Protein | 16.1 g | 12.5 g | +28% |
| Total lipid (fat) | 12.1 g | 39.3 g | -69% |
| Carbohydrate, by difference | 1.35 g | 0.830 g | +63% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.98 g | — | |
| Fatty acids, total monounsaturated | 5.47 g | — | |
| Fatty acids, total trans | 0.096 g | — | |
| Cholesterol | 58.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.273 mg | — | |
| Riboflavin (Vitamin B2) | 0.186 mg | — | |
| Niacin (Vitamin B3) | 3.82 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.441 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.236 mg | — | |
| Biotin (Vitamin B7) | 1.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 72.4 mg | — | |
| Vitamin B-12 — Cobalamin | 0.530 ug | 0.500 ug | +6% |
| Vitamin A, RAE | 10.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.280 mg | 0.430 mg | -35% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 9.00 mg | 4.00 mg | +125% |
| Iron, Fe | 0.640 mg | 0.420 mg | +52% |
| Magnesium, Mg | 17.0 mg | 12.0 mg | +42% |
| Phosphorus, P | 205 mg | 180 mg | +14% |
| Potassium, K | 213 mg | 506 mg | -58% |
| Sodium, Na | 990 mg | 470 mg | +111% |
| Zinc, Zn | 1.56 mg | 1.19 mg | +31% |
| Copper, Cu | 0.113 mg | 0.047 mg | +140% |
| Manganese, Mn | 0.022 mg | 0.011 mg | +100% |
| Selenium, Se | 36.0 ug | — | |
| Other Nutrients | |||
| Energy | 749 kj | 1702 kj | -56% |
| Ash | 2.93 g | 2.40 g | +22% |
| Total Sugars | 0.880 g | 0.830 g | +6% |
| Sucrose | 0.220 g | 0.830 g | -73% |
| Glucose | 0.510 g | 0 g | |
| Fructose | 0.150 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 1.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | — | |
| Betaine | 2.90 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 10.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 34.0 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) | 0.070 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.010 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.030 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.020 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 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.146 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 2.53 g | — | |
| SFA 17:0 (Margaric acid) | 0.032 g | — | |
| SFA 18:0 (Stearic acid) | 1.25 g | — | |
| SFA 20:0 (Arachidic acid) | 0.019 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) | 0.266 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 5.12 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.088 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.59 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.41 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.064 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.061 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.052 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) | 0.148 g | 0.149 g | -1% |
| Threonine (EAA) | 0.712 g | 0.551 g | +29% |
| Isoleucine (EAA, BCAA) | 0.720 g | 0.593 g | +21% |
| Leucine (EAA, BCAA) | 1.28 g | 1.03 g | +24% |
| Lysine (EAA) | 1.34 g | 1.11 g | +20% |
| Methionine (EAA) | 0.380 g | 0.343 g | +11% |
| Cystine (conditionally essential) | 0.181 g | 0.141 g | +28% |
| Phenylalanine (EAA) | 0.639 g | 0.521 g | +23% |
| Tyrosine (conditionally essential) | 0.515 g | 0.496 g | +4% |
| Valine (EAA, BCAA) | 0.810 g | 0.634 g | +28% |
| Arginine (conditionally essential) | 1.02 g | 0.807 g | +27% |
| Histidine (EAA) | 0.701 g | 0.510 g | +37% |
| Alanine | 0.951 g | 0.718 g | +32% |
| Aspartic acid | 1.40 g | 1.17 g | +19% |
| Glutamic acid | 2.29 g | 1.91 g | +20% |
| Glycine (conditionally essential) | 0.872 g | 0.566 g | +54% |
| Proline (conditionally essential) | 0.699 g | 0.507 g | +38% |
| Serine | 0.627 g | 0.523 g | +20% |
| Hydroxyproline | 0.123 g | 0.044 g | +180% |
| 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, unheated nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Copper, Cu +140% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated Calcium, Ca +125% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated Sodium, Na +111% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated Manganese, Mn +100% in Pork, cured, ham and water product, rump, bone-in, separable lean and fat, unheated
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