Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted is higher in more vitamins & minerals
Calories (kcal)
Pork 136
Bacon 407
Protein (g)
Pork 21.2
Bacon 12.5
Carbs (g)
Pork 0.520
Bacon 0.830
Fat (g)
Pork 4.88
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted — 21.2g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted — 136 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham, extra lean (approximately 4% fat), canned, 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 | 136 kcal | 407 kcal | -67% |
| Macronutrients | |||
| Water | 69.4 g | 45.0 g | +54% |
| Protein | 21.2 g | 12.5 g | +69% |
| Total lipid (fat) | 4.88 g | 39.3 g | -88% |
| Carbohydrate, by difference | 0.520 g | 0.830 g | -37% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.60 g | — | |
| Fatty acids, total monounsaturated | 2.49 g | — | |
| Cholesterol | 30.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 1.03 mg | — | |
| Riboflavin (Vitamin B2) | 0.247 mg | — | |
| Niacin (Vitamin B3) | 4.89 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.570 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.450 mg | — | |
| Biotin (Vitamin B7) | 5.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0.710 ug | 0.500 ug | +42% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.430 mg | |
| Minerals | |||
| Calcium, Ca | 6.00 mg | 4.00 mg | +50% |
| Iron, Fe | 0.920 mg | 0.420 mg | +119% |
| Magnesium, Mg | 21.0 mg | 12.0 mg | +75% |
| Phosphorus, P | 209 mg | 180 mg | +16% |
| Potassium, K | 348 mg | 506 mg | -31% |
| Sodium, Na | 1135 mg | 470 mg | +141% |
| Zinc, Zn | 2.23 mg | 1.19 mg | +87% |
| Copper, Cu | 0.050 mg | 0.047 mg | +6% |
| Manganese, Mn | 0.024 mg | 0.011 mg | +118% |
| Selenium, Se | 17.4 ug | — | |
| Other Nutrients | |||
| Energy | 569 kj | 1702 kj | -67% |
| Ash | 4.00 g | 2.40 g | +67% |
| Total Sugars | — | 0.830 g | |
| Sucrose | — | 0.830 g | |
| Glucose | — | 0 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 5.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 5.00 ug | — | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin K1 — Phylloquinone | — | 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 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.050 g | — | |
| SFA 16:0 (Palmitic acid) | 1.07 g | — | |
| SFA 18:0 (Stearic acid) | 0.480 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.190 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.30 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 | 0.440 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.390 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.050 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) | 0.240 g | 0.149 g | +61% |
| Threonine (EAA) | 0.944 g | 0.551 g | +71% |
| Isoleucine (EAA, BCAA) | 0.911 g | 0.593 g | +54% |
| Leucine (EAA, BCAA) | 1.64 g | 1.03 g | +60% |
| Lysine (EAA) | 1.82 g | 1.11 g | +63% |
| Methionine (EAA) | 0.552 g | 0.343 g | +61% |
| Cystine (conditionally essential) | 0.250 g | 0.141 g | +77% |
| Phenylalanine (EAA) | 0.816 g | 0.521 g | +57% |
| Tyrosine (conditionally essential) | 0.694 g | 0.496 g | +40% |
| Valine (EAA, BCAA) | 0.948 g | 0.634 g | +50% |
| Arginine (conditionally essential) | 1.31 g | 0.807 g | +62% |
| Histidine (EAA) | 0.836 g | 0.510 g | +64% |
| Alanine | 1.21 g | 0.718 g | +68% |
| Aspartic acid | 1.95 g | 1.17 g | +67% |
| Glutamic acid | 3.12 g | 1.91 g | +63% |
| Glycine (conditionally essential) | 1.04 g | 0.566 g | +83% |
| Proline (conditionally essential) | 0.900 g | 0.507 g | +78% |
| Serine | 0.823 g | 0.523 g | +57% |
| Hydroxyproline | — | 0.044 g | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | — | 0 mg | |
| Theobromine | — | 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, extra lean (approximately 4% fat), canned, roasted nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +141% in Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted Iron, Fe +119% in Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted Manganese, Mn +118% in Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted Zinc, Zn +87% in Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted
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