Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted is higher in more vitamins & minerals
Calories (kcal)
Pork 121
Bacon 407
Protein (g)
Pork 21.4
Bacon 12.5
Carbs (g)
Pork 0.870
Bacon 0.830
Fat (g)
Pork 3.56
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted — 21.4g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted — 121 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham -- water added, rump, bone-in, separable lean only, 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 | 121 kcal | 407 kcal | -70% |
| Macronutrients | |||
| Water | 70.9 g | 45.0 g | +58% |
| Protein | 21.4 g | 12.5 g | +71% |
| Total lipid (fat) | 3.56 g | 39.3 g | -91% |
| Carbohydrate, by difference | 0.870 g | 0.830 g | +5% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.25 g | — | |
| Fatty acids, total monounsaturated | 1.61 g | — | |
| Fatty acids, total trans | 0.032 g | — | |
| Cholesterol | 62.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.356 mg | — | |
| Riboflavin (Vitamin B2) | 0.189 mg | — | |
| Niacin (Vitamin B3) | 4.43 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.531 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.434 mg | — | |
| Biotin (Vitamin B7) | 4.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 83.6 mg | — | |
| Vitamin B-12 — Cobalamin | 0.360 ug | 0.500 ug | -28% |
| Vitamin A, RAE | 11.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.200 mg | 0.430 mg | -53% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 2.50 ug | — | |
| Minerals | |||
| Calcium, Ca | 8.00 mg | 4.00 mg | +100% |
| Iron, Fe | 0.710 mg | 0.420 mg | +69% |
| Magnesium, Mg | 18.0 mg | 12.0 mg | +50% |
| Phosphorus, P | 246 mg | 180 mg | +37% |
| Potassium, K | 250 mg | 506 mg | -51% |
| Sodium, Na | 1150 mg | 470 mg | +145% |
| Zinc, Zn | 1.81 mg | 1.19 mg | +52% |
| Copper, Cu | 0.098 mg | 0.047 mg | +109% |
| Manganese, Mn | 0.022 mg | 0.011 mg | +100% |
| Selenium, Se | 27.5 ug | — | |
| Other Nutrients | |||
| Energy | 507 kj | 1702 kj | -70% |
| Ash | 3.23 g | 2.40 g | +35% |
| Total Sugars | 0.840 g | 0.830 g | +1% |
| Sucrose | 0.750 g | 0.830 g | -10% |
| Glucose | 0.040 g | 0 g | |
| Fructose | 0.050 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 4.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 4.00 ug | — | |
| Betaine | 5.00 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 11.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 37.0 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 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 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.010 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) | 0.044 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.783 g | — | |
| SFA 17:0 (Margaric acid) | 0.009 g | — | |
| SFA 18:0 (Stearic acid) | 0.403 g | — | |
| SFA 20:0 (Arachidic acid) | 0.006 g | — | |
| SFA 22:0 (Behenic acid) | 0.007 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.095 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.49 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.48 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.021 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.387 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.326 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.308 g | — | |
| PUFA 18:2 CLAs | 0.005 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.011 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.011 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.010 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.041 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 | — | |
| Fatty acids, total trans-monoenoic | 0.018 g | — | |
| TFA 18:1 t | 0.018 g | — | |
| TFA 18:2 t,t | 0.014 g | — | |
| Fatty acids, total trans-polyenoic | 0.014 g | — | |
| Tryptophan (EAA) | 0.201 g | 0.149 g | +35% |
| Threonine (EAA) | 0.958 g | 0.551 g | +74% |
| Isoleucine (EAA, BCAA) | 0.967 g | 0.593 g | +63% |
| Leucine (EAA, BCAA) | 1.72 g | 1.03 g | +66% |
| Lysine (EAA) | 1.81 g | 1.11 g | +62% |
| Methionine (EAA) | 0.512 g | 0.343 g | +49% |
| Cystine (conditionally essential) | 0.240 g | 0.141 g | +70% |
| Phenylalanine (EAA) | 0.857 g | 0.521 g | +64% |
| Tyrosine (conditionally essential) | 0.695 g | 0.496 g | +40% |
| Valine (EAA, BCAA) | 1.08 g | 0.634 g | +71% |
| Arginine (conditionally essential) | 1.37 g | 0.807 g | +70% |
| Histidine (EAA) | 0.933 g | 0.510 g | +83% |
| Alanine | 1.26 g | 0.718 g | +76% |
| Aspartic acid | 1.87 g | 1.17 g | +59% |
| Glutamic acid | 3.07 g | 1.91 g | +60% |
| Glycine (conditionally essential) | 1.12 g | 0.566 g | +98% |
| Proline (conditionally essential) | 0.919 g | 0.507 g | +81% |
| Serine | 0.838 g | 0.523 g | +60% |
| Hydroxyproline | 0.139 g | 0.044 g | +216% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Choline | |||
| Choline from glycerophoshocholine | 9.60 mg | — | |
| Choline from phosphatidylcholine | 65.0 mg | — | |
| Choline from phosphocholine | 1.00 mg | — | |
| Choline from sphingomyelin | 5.90 mg | — | |
| Free Choline | 2.00 mg | — | |
| Total Choline | 84.0 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 -- water added, rump, bone-in, separable lean only, heated, roasted nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +145% in Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted Copper, Cu +109% in Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted Calcium, Ca +100% in Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted Manganese, Mn +100% in Pork, cured, ham -- water added, rump, bone-in, separable lean only, heated, roasted
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