Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, shoulder, blade roll, separable lean and fat, roasted is higher in more vitamins & minerals
Calories (kcal)
Pork 287
Bacon 407
Protein (g)
Pork 17.3
Bacon 12.5
Carbs (g)
Pork 0.370
Bacon 0.830
Fat (g)
Pork 23.5
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, shoulder, blade roll, separable lean and fat, roasted — 17.3g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, shoulder, blade roll, separable lean and fat, roasted — 287 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, shoulder, blade roll, separable lean and fat, 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 | 287 kcal | 407 kcal | -29% |
| Macronutrients | |||
| Water | 56.2 g | 45.0 g | +25% |
| Protein | 17.3 g | 12.5 g | +38% |
| Total lipid (fat) | 23.5 g | 39.3 g | -40% |
| Carbohydrate, by difference | 0.370 g | 0.830 g | -55% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 8.38 g | — | |
| Fatty acids, total monounsaturated | 11.0 g | — | |
| Cholesterol | 67.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 3.20 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.460 mg | — | |
| Riboflavin (Vitamin B2) | 0.285 mg | — | |
| Niacin (Vitamin B3) | 2.38 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.770 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.210 mg | — | |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 1.05 ug | 0.500 ug | +110% |
| 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 | 7.00 mg | 4.00 mg | +75% |
| Iron, Fe | 0.890 mg | 0.420 mg | +112% |
| Magnesium, Mg | 13.0 mg | 12.0 mg | +8% |
| Phosphorus, P | 156 mg | 180 mg | -13% |
| Potassium, K | 194 mg | 506 mg | -62% |
| Sodium, Na | 973 mg | 470 mg | +107% |
| Zinc, Zn | 2.45 mg | 1.19 mg | +106% |
| Copper, Cu | 0.076 mg | 0.047 mg | +62% |
| Manganese, Mn | 0.023 mg | 0.011 mg | +109% |
| Selenium, Se | 28.6 ug | — | |
| Other Nutrients | |||
| Energy | 1201 kj | 1702 kj | -29% |
| Ash | 2.70 g | 2.40 g | +12% |
| 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) | 3.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 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) | 0.050 g | — | |
| SFA 12:0 (Lauric acid) | 0.040 g | — | |
| SFA 14:0 (Myristic acid) | 0.250 g | — | |
| SFA 16:0 (Palmitic acid) | 5.12 g | — | |
| SFA 18:0 (Stearic acid) | 2.93 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.880 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 10.1 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 | 2.51 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.15 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.360 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) | 0.207 g | 0.149 g | +39% |
| Threonine (EAA) | 0.768 g | 0.551 g | +39% |
| Isoleucine (EAA, BCAA) | 0.757 g | 0.593 g | +28% |
| Leucine (EAA, BCAA) | 1.37 g | 1.03 g | +33% |
| Lysine (EAA) | 1.47 g | 1.11 g | +32% |
| Methionine (EAA) | 0.456 g | 0.343 g | +33% |
| Cystine (conditionally essential) | 0.260 g | 0.141 g | +84% |
| Phenylalanine (EAA) | 0.746 g | 0.521 g | +43% |
| Tyrosine (conditionally essential) | 0.567 g | 0.496 g | +14% |
| Valine (EAA, BCAA) | 0.749 g | 0.634 g | +18% |
| Arginine (conditionally essential) | 1.12 g | 0.807 g | +39% |
| Histidine (EAA) | 0.619 g | 0.510 g | +21% |
| Alanine | 1.02 g | 0.718 g | +42% |
| Aspartic acid | 1.64 g | 1.17 g | +40% |
| Glutamic acid | 2.82 g | 1.91 g | +47% |
| Glycine (conditionally essential) | 0.898 g | 0.566 g | +59% |
| Proline (conditionally essential) | 0.738 g | 0.507 g | +46% |
| Serine | 0.708 g | 0.523 g | +35% |
| 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, shoulder, blade roll, separable lean and fat, roasted nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Iron, Fe +112% in Pork, cured, shoulder, blade roll, separable lean and fat, roasted Vitamin B-12 — Cobalamin +110% in Pork, cured, shoulder, blade roll, separable lean and fat, roasted Manganese, Mn +109% in Pork, cured, shoulder, blade roll, separable lean and fat, roasted Sodium, Na +107% in Pork, cured, shoulder, blade roll, separable lean and fat, roasted
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