Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham, boneless, extra lean and regular, unheated is higher in more vitamins & minerals
Calories (kcal)
Pork 162
Bacon 407
Protein (g)
Pork 18.3
Bacon 12.5
Carbs (g)
Pork 2.28
Bacon 0.830
Fat (g)
Pork 8.39
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham, boneless, extra lean and regular, unheated — 18.3g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham, boneless, extra lean and regular, unheated — 162 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham, boneless, extra lean and regular, 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 | 162 kcal | 407 kcal | -60% |
| Macronutrients | |||
| Water | 66.9 g | 45.0 g | +49% |
| Protein | 18.3 g | 12.5 g | +46% |
| Total lipid (fat) | 8.39 g | 39.3 g | -79% |
| Carbohydrate, by difference | 2.28 g | 0.830 g | +175% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.70 g | — | |
| Fatty acids, total monounsaturated | 3.94 g | — | |
| Cholesterol | 53.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.889 mg | — | |
| Riboflavin (Vitamin B2) | 0.240 mg | — | |
| Niacin (Vitamin B3) | 5.09 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.454 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.380 mg | — | |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 69.9 mg | — | |
| Vitamin B-12 — Cobalamin | 0.800 ug | 0.500 ug | +60% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.220 mg | 0.430 mg | -49% |
| Vitamin D (D2 + D3) | 0.600 ug | — | |
| Minerals | |||
| Calcium, Ca | 7.00 mg | 4.00 mg | +75% |
| Iron, Fe | 0.900 mg | 0.420 mg | +114% |
| Magnesium, Mg | 18.0 mg | 12.0 mg | +50% |
| Phosphorus, P | 236 mg | 180 mg | +31% |
| Potassium, K | 297 mg | 506 mg | -41% |
| Sodium, Na | 1278 mg | 470 mg | +172% |
| Zinc, Zn | 2.05 mg | 1.19 mg | +72% |
| Copper, Cu | 0.089 mg | 0.047 mg | +89% |
| Manganese, Mn | 0.032 mg | 0.011 mg | +191% |
| Selenium, Se | 16.3 ug | — | |
| Other Nutrients | |||
| Energy | 678 kj | 1702 kj | -60% |
| Ash | 4.15 g | 2.40 g | +73% |
| Total Sugars | 0 g | 0.830 g | -100% |
| Sucrose | — | 0.830 g | |
| Glucose | — | 0 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 3.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 ug | — | |
| Betaine | 4.60 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 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 D (D2 + D3 — total) | 26.0 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.600 ug | — | |
| Vitamin K1 — Phylloquinone | 0 ug | 0 ug | = |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 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) | 0.020 g | — | |
| SFA 12:0 (Lauric acid) | 0.020 g | — | |
| SFA 14:0 (Myristic acid) | 0.120 g | — | |
| SFA 16:0 (Palmitic acid) | 1.70 g | — | |
| SFA 18:0 (Stearic acid) | 0.860 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.340 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.60 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.930 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.810 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.120 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 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 | — | |
| Phytosterols | 0 mg | — | |
| Tryptophan (EAA) | 0.219 g | 0.149 g | +47% |
| Threonine (EAA) | 0.811 g | 0.551 g | +47% |
| Isoleucine (EAA, BCAA) | 0.800 g | 0.593 g | +35% |
| Leucine (EAA, BCAA) | 1.45 g | 1.03 g | +40% |
| Lysine (EAA) | 1.55 g | 1.11 g | +39% |
| Methionine (EAA) | 0.482 g | 0.343 g | +41% |
| Cystine (conditionally essential) | 0.274 g | 0.141 g | +94% |
| Phenylalanine (EAA) | 0.788 g | 0.521 g | +51% |
| Tyrosine (conditionally essential) | 0.598 g | 0.496 g | +21% |
| Valine (EAA, BCAA) | 0.791 g | 0.634 g | +25% |
| Arginine (conditionally essential) | 1.19 g | 0.807 g | +47% |
| Histidine (EAA) | 0.653 g | 0.510 g | +28% |
| Alanine | 1.08 g | 0.718 g | +50% |
| Aspartic acid | 1.73 g | 1.17 g | +48% |
| Glutamic acid | 2.97 g | 1.91 g | +55% |
| Glycine (conditionally essential) | 0.949 g | 0.566 g | +68% |
| Proline (conditionally essential) | 0.779 g | 0.507 g | +54% |
| Serine | 0.747 g | 0.523 g | +43% |
| Hydroxyproline | — | 0.044 g | |
| 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, boneless, extra lean and regular, unheated nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Manganese, Mn +191% in Pork, cured, ham, boneless, extra lean and regular, unheated Sodium, Na +172% in Pork, cured, ham, boneless, extra lean and regular, unheated Iron, Fe +114% in Pork, cured, ham, boneless, extra lean and regular, unheated Copper, Cu +89% in Pork, cured, ham, boneless, extra lean and regular, unheated
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.