Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated is higher in more vitamins & minerals
Calories (kcal)
Pork 191
Bacon 407
Protein (g)
Pork 22.4
Bacon 12.5
Carbs (g)
Pork 0.320
Bacon 0.830
Fat (g)
Pork 11.1
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated — 22.4g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated — 191 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham with natural juices, shank, 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 | 191 kcal | 407 kcal | -53% |
| Macronutrients | |||
| Water | 65.0 g | 45.0 g | +45% |
| Protein | 22.4 g | 12.5 g | +78% |
| Total lipid (fat) | 11.1 g | 39.3 g | -72% |
| Carbohydrate, by difference | 0.320 g | 0.830 g | -61% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.61 g | — | |
| Fatty acids, total monounsaturated | 5.09 g | — | |
| Fatty acids, total trans | 0.085 g | — | |
| Cholesterol | 62.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.235 mg | — | |
| Riboflavin (Vitamin B2) | 0.211 mg | — | |
| Niacin (Vitamin B3) | 4.86 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.489 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.361 mg | — | |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 86.9 mg | — | |
| Vitamin B-12 — Cobalamin | 0.360 ug | 0.500 ug | -28% |
| Vitamin A, RAE | 10.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.340 mg | 0.430 mg | -21% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 6.00 mg | 4.00 mg | +50% |
| Iron, Fe | 1.01 mg | 0.420 mg | +140% |
| Magnesium, Mg | 19.0 mg | 12.0 mg | +58% |
| Phosphorus, P | 233 mg | 180 mg | +29% |
| Potassium, K | 279 mg | 506 mg | -45% |
| Sodium, Na | 779 mg | 470 mg | +66% |
| Zinc, Zn | 2.53 mg | 1.19 mg | +113% |
| Copper, Cu | 0.114 mg | 0.047 mg | +143% |
| Manganese, Mn | 0.022 mg | 0.011 mg | +100% |
| Selenium, Se | 46.6 ug | — | |
| Other Nutrients | |||
| Energy | 797 kj | 1702 kj | -53% |
| Ash | 2.53 g | 2.40 g | +5% |
| Total Sugars | 0.320 g | 0.830 g | -61% |
| Sucrose | 0.040 g | 0.830 g | -95% |
| Glucose | 0.160 g | 0 g | |
| Fructose | 0.120 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 3.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 ug | — | |
| Betaine | 2.60 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 10.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 35.0 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) | 0.060 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 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) | 0.129 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 2.31 g | — | |
| SFA 17:0 (Margaric acid) | 0.029 g | — | |
| SFA 18:0 (Stearic acid) | 1.12 g | — | |
| SFA 20:0 (Arachidic acid) | 0.017 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) | 0.254 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 4.76 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.078 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.42 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.26 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.054 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.053 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.056 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) | 0.207 g | 0.149 g | +39% |
| Threonine (EAA) | 0.993 g | 0.551 g | +80% |
| Isoleucine (EAA, BCAA) | 1.00 g | 0.593 g | +69% |
| Leucine (EAA, BCAA) | 1.78 g | 1.03 g | +73% |
| Lysine (EAA) | 1.87 g | 1.11 g | +68% |
| Methionine (EAA) | 0.530 g | 0.343 g | +55% |
| Cystine (conditionally essential) | 0.251 g | 0.141 g | +78% |
| Phenylalanine (EAA) | 0.890 g | 0.521 g | +71% |
| Tyrosine (conditionally essential) | 0.719 g | 0.496 g | +45% |
| Valine (EAA, BCAA) | 1.13 g | 0.634 g | +78% |
| Arginine (conditionally essential) | 1.43 g | 0.807 g | +77% |
| Histidine (EAA) | 0.974 g | 0.510 g | +91% |
| Alanine | 1.32 g | 0.718 g | +84% |
| Aspartic acid | 1.95 g | 1.17 g | +66% |
| Glutamic acid | 3.19 g | 1.91 g | +67% |
| Glycine (conditionally essential) | 1.20 g | 0.566 g | +111% |
| Proline (conditionally essential) | 0.967 g | 0.507 g | +91% |
| Serine | 0.873 g | 0.523 g | +67% |
| Hydroxyproline | 0.162 g | 0.044 g | +268% |
| 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 with natural juices, shank, 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 +143% in Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated Iron, Fe +140% in Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated Zinc, Zn +113% in Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated Manganese, Mn +100% in Pork, cured, ham with natural juices, shank, bone-in, separable lean and fat, unheated
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.