Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil is higher in more vitamins & minerals
Calories (kcal)
Pork 118
Bacon 407
Protein (g)
Pork 20.9
Bacon 12.5
Carbs (g)
Pork 1.04
Bacon 0.830
Fat (g)
Pork 3.40
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil — 20.9g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil — 118 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil 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 | 118 kcal | 407 kcal | -71% |
| Macronutrients | |||
| Water | 70.9 g | 45.0 g | +58% |
| Protein | 20.9 g | 12.5 g | +67% |
| Total lipid (fat) | 3.40 g | 39.3 g | -91% |
| Carbohydrate, by difference | 1.04 g | 0.830 g | +25% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.05 g | — | |
| Fatty acids, total monounsaturated | 1.45 g | — | |
| Fatty acids, total trans | 0.002 g | — | |
| Cholesterol | 58.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.513 mg | — | |
| Riboflavin (Vitamin B2) | 0.217 mg | — | |
| Niacin (Vitamin B3) | 7.37 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.839 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.504 mg | — | |
| Biotin (Vitamin B7) | 1.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 81.9 mg | — | |
| Vitamin B-12 — Cobalamin | 0.420 ug | 0.500 ug | -16% |
| Vitamin A, RAE | 13.0 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) | 0.900 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 3.20 ug | — | |
| Minerals | |||
| Calcium, Ca | 6.00 mg | 4.00 mg | +50% |
| Iron, Fe | 0.930 mg | 0.420 mg | +121% |
| Magnesium, Mg | 22.0 mg | 12.0 mg | +83% |
| Phosphorus, P | 321 mg | 180 mg | +78% |
| Potassium, K | 363 mg | 506 mg | -28% |
| Sodium, Na | 1160 mg | 470 mg | +147% |
| Zinc, Zn | 2.13 mg | 1.19 mg | +79% |
| Copper, Cu | 0.272 mg | 0.047 mg | +479% |
| Manganese, Mn | 0.026 mg | 0.011 mg | +136% |
| Selenium, Se | 36.9 ug | — | |
| Other Nutrients | |||
| Energy | 494 kj | 1702 kj | -71% |
| Ash | 3.80 g | 2.40 g | +58% |
| Total Sugars | 1.04 g | 0.830 g | +25% |
| Sucrose | 0.310 g | 0.830 g | -63% |
| Glucose | 0.720 g | 0 g | |
| Fructose | 0.010 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 | 6.20 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 13.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 44.0 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) | 0.010 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.030 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 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 37.0 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.900 ug | — | |
| 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) | 0.001 g | — | |
| SFA 14:0 (Myristic acid) | 0.037 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.667 g | — | |
| SFA 17:0 (Margaric acid) | 0.006 g | — | |
| SFA 18:0 (Stearic acid) | 0.329 g | — | |
| SFA 20:0 (Arachidic acid) | 0.005 g | — | |
| SFA 22:0 (Behenic acid) | 0.009 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.087 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.003 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.33 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.32 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.020 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.454 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.368 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.358 g | — | |
| PUFA 18:2 CLAs | 0.001 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.016 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.016 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) | 0.013 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.058 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 | 0.001 g | — | |
| TFA 18:1 t | 0.014 g | — | |
| TFA 18:2 t,t | 0.009 g | — | |
| Fatty acids, total trans-polyenoic | 0.001 g | — | |
| Tryptophan (EAA) | 0.196 g | 0.149 g | +32% |
| Threonine (EAA) | 0.934 g | 0.551 g | +70% |
| Isoleucine (EAA, BCAA) | 0.943 g | 0.593 g | +59% |
| Leucine (EAA, BCAA) | 1.67 g | 1.03 g | +62% |
| Lysine (EAA) | 1.76 g | 1.11 g | +58% |
| Methionine (EAA) | 0.499 g | 0.343 g | +45% |
| Cystine (conditionally essential) | 0.235 g | 0.141 g | +67% |
| Phenylalanine (EAA) | 0.835 g | 0.521 g | +60% |
| Tyrosine (conditionally essential) | 0.677 g | 0.496 g | +36% |
| Valine (EAA, BCAA) | 1.06 g | 0.634 g | +67% |
| Arginine (conditionally essential) | 1.34 g | 0.807 g | +66% |
| Histidine (EAA) | 0.910 g | 0.510 g | +78% |
| Alanine | 1.23 g | 0.718 g | +71% |
| Aspartic acid | 1.82 g | 1.17 g | +55% |
| Glutamic acid | 2.99 g | 1.91 g | +56% |
| Glycine (conditionally essential) | 1.09 g | 0.566 g | +93% |
| Proline (conditionally essential) | 0.897 g | 0.507 g | +77% |
| Serine | 0.817 g | 0.523 g | +56% |
| Hydroxyproline | 0.135 g | 0.044 g | +207% |
| 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, slice, boneless, separable lean and fat, heated, pan-broil nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Copper, Cu +479% in Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil Sodium, Na +147% in Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil Manganese, Mn +136% in Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil Iron, Fe +121% in Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil
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