Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham, slice, bone-in, separable lean and fat, unheated is higher in more vitamins & minerals
Calories (kcal)
Pork 173
Bacon 407
Protein (g)
Pork 22.5
Bacon 12.5
Carbs (g)
Pork 0.210
Bacon 0.830
Fat (g)
Pork 9.17
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham, slice, bone-in, separable lean and fat, unheated — 22.5g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham, slice, bone-in, separable lean and fat, unheated — 173 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham, slice, 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 | 173 kcal | 407 kcal | -57% |
| Macronutrients | |||
| Water | 66.1 g | 45.0 g | +47% |
| Protein | 22.5 g | 12.5 g | +79% |
| Total lipid (fat) | 9.17 g | 39.3 g | -77% |
| Carbohydrate, by difference | 0.210 g | 0.830 g | -75% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.94 g | — | |
| Fatty acids, total monounsaturated | 3.95 g | — | |
| Fatty acids, total trans | 0.070 g | — | |
| Cholesterol | 65.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.462 mg | — | |
| Riboflavin (Vitamin B2) | 0.225 mg | — | |
| Niacin (Vitamin B3) | 6.05 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.645 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.448 mg | — | |
| Biotin (Vitamin B7) | 1.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 86.0 mg | — | |
| Vitamin B-12 — Cobalamin | 0.570 ug | 0.500 ug | +14% |
| Vitamin A, RAE | 1.00 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.340 mg | 0.430 mg | -21% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 1.40 ug | — | |
| Minerals | |||
| Calcium, Ca | 12.0 mg | 4.00 mg | +200% |
| Iron, Fe | 1.15 mg | 0.420 mg | +174% |
| Magnesium, Mg | 22.0 mg | 12.0 mg | +83% |
| Phosphorus, P | 250 mg | 180 mg | +39% |
| Potassium, K | 348 mg | 506 mg | -31% |
| Sodium, Na | 744 mg | 470 mg | +58% |
| Zinc, Zn | 2.29 mg | 1.19 mg | +92% |
| Copper, Cu | 0.142 mg | 0.047 mg | +202% |
| Manganese, Mn | 0.022 mg | 0.011 mg | +100% |
| Selenium, Se | 21.5 ug | — | |
| Other Nutrients | |||
| Energy | 725 kj | 1702 kj | -57% |
| Ash | 2.70 g | 2.40 g | +12% |
| Total Sugars | 0.050 g | 0.830 g | -94% |
| Sucrose | 0 g | 0.830 g | -100% |
| Glucose | 0.050 g | 0 g | |
| Fructose | 0 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 | 5.60 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 1.00 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 5.00 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 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.050 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.030 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 0.300 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) | 0.107 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 1.86 g | — | |
| SFA 17:0 (Margaric acid) | 0.026 g | — | |
| SFA 18:0 (Stearic acid) | 0.934 g | — | |
| SFA 20:0 (Arachidic acid) | 0.014 g | — | |
| SFA 22:0 (Behenic acid) | 0.006 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.209 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.69 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.060 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.28 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.10 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.056 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.043 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.002 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.079 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) | 0.209 g | 0.149 g | +40% |
| Threonine (EAA) | 1.00 g | 0.551 g | +81% |
| Isoleucine (EAA, BCAA) | 1.01 g | 0.593 g | +70% |
| Leucine (EAA, BCAA) | 1.79 g | 1.03 g | +74% |
| Lysine (EAA) | 1.89 g | 1.11 g | +69% |
| Methionine (EAA) | 0.534 g | 0.343 g | +56% |
| Cystine (conditionally essential) | 0.252 g | 0.141 g | +79% |
| Phenylalanine (EAA) | 0.896 g | 0.521 g | +72% |
| Tyrosine (conditionally essential) | 0.724 g | 0.496 g | +46% |
| Valine (EAA, BCAA) | 1.13 g | 0.634 g | +79% |
| Arginine (conditionally essential) | 1.43 g | 0.807 g | +78% |
| Histidine (EAA) | 0.978 g | 0.510 g | +92% |
| Alanine | 1.33 g | 0.718 g | +85% |
| Aspartic acid | 1.96 g | 1.17 g | +67% |
| Glutamic acid | 3.20 g | 1.91 g | +67% |
| Glycine (conditionally essential) | 1.19 g | 0.566 g | +111% |
| Proline (conditionally essential) | 0.969 g | 0.507 g | +91% |
| Serine | 0.877 g | 0.523 g | +68% |
| Hydroxyproline | 0.018 g | 0.044 g | -59% |
| 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, slice, 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 +202% in Pork, cured, ham, slice, bone-in, separable lean and fat, unheated Calcium, Ca +200% in Pork, cured, ham, slice, bone-in, separable lean and fat, unheated Iron, Fe +174% in Pork, cured, ham, slice, bone-in, separable lean and fat, unheated Manganese, Mn +100% in Pork, cured, ham, slice, bone-in, separable lean and fat, unheated
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