Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, cured, shoulder, blade roll, separable lean and fat, unheated is higher in more vitamins & minerals
Calories (kcal)
Pork 269
Bacon 407
Protein (g)
Pork 16.5
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 22.0
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, cured, shoulder, blade roll, separable lean and fat, unheated — 16.5g vs 12.5g per 100g.
Which has fewer calories?
Pork, cured, shoulder, blade roll, separable lean and fat, unheated — 269 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, cured, shoulder, blade roll, 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 | 269 kcal | 407 kcal | -34% |
| Macronutrients | |||
| Water | 59.1 g | 45.0 g | +31% |
| Protein | 16.5 g | 12.5 g | +31% |
| Total lipid (fat) | 22.0 g | 39.3 g | -44% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 7.94 g | — | |
| Fatty acids, total monounsaturated | 9.76 g | — | |
| Cholesterol | 53.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.300 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.540 mg | — | |
| Riboflavin (Vitamin B2) | 0.220 mg | — | |
| Niacin (Vitamin B3) | 2.72 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.710 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.260 mg | — | |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 1.30 ug | 0.500 ug | +160% |
| 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 | 0.820 mg | 0.420 mg | +95% |
| Magnesium, Mg | 13.0 mg | 12.0 mg | +8% |
| Phosphorus, P | 199 mg | 180 mg | +11% |
| Potassium, K | 295 mg | 506 mg | -42% |
| Sodium, Na | 1250 mg | 470 mg | +166% |
| Zinc, Zn | 2.35 mg | 1.19 mg | +97% |
| Copper, Cu | 0.090 mg | 0.047 mg | +91% |
| Manganese, Mn | 0.033 mg | 0.011 mg | +200% |
| Selenium, Se | 22.0 ug | — | |
| Other Nutrients | |||
| Energy | 1125 kj | 1702 kj | -34% |
| Ash | 3.85 g | 2.40 g | +60% |
| 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 | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.040 g | — | |
| SFA 12:0 (Lauric acid) | 0.030 g | — | |
| SFA 14:0 (Myristic acid) | 0.269 g | — | |
| SFA 16:0 (Palmitic acid) | 4.75 g | — | |
| SFA 18:0 (Stearic acid) | 2.85 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.728 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 9.03 g | — | |
| Fatty acids, total polyunsaturated | 2.33 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.02 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.319 g | — | |
| Tryptophan (EAA) | 0.198 g | 0.149 g | +33% |
| Threonine (EAA) | 0.733 g | 0.551 g | +33% |
| Isoleucine (EAA, BCAA) | 0.722 g | 0.593 g | +22% |
| Leucine (EAA, BCAA) | 1.31 g | 1.03 g | +27% |
| Lysine (EAA) | 1.40 g | 1.11 g | +25% |
| Methionine (EAA) | 0.435 g | 0.343 g | +27% |
| Cystine (conditionally essential) | 0.248 g | 0.141 g | +76% |
| Phenylalanine (EAA) | 0.712 g | 0.521 g | +37% |
| Tyrosine (conditionally essential) | 0.540 g | 0.496 g | +9% |
| Valine (EAA, BCAA) | 0.714 g | 0.634 g | +13% |
| Arginine (conditionally essential) | 1.07 g | 0.807 g | +33% |
| Histidine (EAA) | 0.590 g | 0.510 g | +16% |
| Alanine | 0.972 g | 0.718 g | +35% |
| Aspartic acid | 1.56 g | 1.17 g | +33% |
| Glutamic acid | 2.68 g | 1.91 g | +40% |
| Glycine (conditionally essential) | 0.856 g | 0.566 g | +51% |
| Proline (conditionally essential) | 0.704 g | 0.507 g | +39% |
| Serine | 0.675 g | 0.523 g | +29% |
| Hydroxyproline | — | 0.044 g | |
| Alcohol, ethyl | — | 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, unheated nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Manganese, Mn +200% in Pork, cured, shoulder, blade roll, separable lean and fat, unheated Sodium, Na +166% in Pork, cured, shoulder, blade roll, separable lean and fat, unheated Vitamin B-12 — Cobalamin +160% in Pork, cured, shoulder, blade roll, separable lean and fat, unheated Zinc, Zn +97% in Pork, cured, shoulder, blade roll, separable lean and fat, unheated
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