Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Bacon, pre-sliced, reduced/low sodium, unprepared is higher in more vitamins & minerals
Calories (kcal)
Pork 585
Bacon 407
Protein (g)
Pork 10.1
Bacon 12.5
Carbs (g)
Pork 0.320
Bacon 0.830
Fat (g)
Pork 60.4
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Bacon, pre-sliced, reduced/low sodium, unprepared — 12.5g vs 10.1g per 100g.
Which has fewer calories?
Bacon, pre-sliced, reduced/low sodium, unprepared — 407 vs 585 kcal per 100g.
Which is more nutrient-dense?
Bacon, pre-sliced, reduced/low sodium, unprepared 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 | 585 kcal | 407 kcal | +44% |
| Macronutrients | |||
| Water | 28.3 g | 45.0 g | -37% |
| Protein | 10.1 g | 12.5 g | -20% |
| Total lipid (fat) | 60.4 g | 39.3 g | +54% |
| Carbohydrate, by difference | 0.320 g | 0.830 g | -61% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 21.4 g | — | |
| Fatty acids, total monounsaturated | 24.9 g | — | |
| Fatty acids, total trans | 0.656 g | — | |
| Cholesterol | 81.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.246 mg | — | |
| Riboflavin (Vitamin B2) | 0.139 mg | — | |
| Niacin (Vitamin B3) | 3.93 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.513 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.234 mg | — | |
| Biotin (Vitamin B7) | 0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 46.0 mg | — | |
| Vitamin B-12 — Cobalamin | 1.40 ug | 0.500 ug | +180% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.240 mg | 0.430 mg | -44% |
| Vitamin D (D2 + D3) | 1.50 ug | — | |
| Minerals | |||
| Calcium, Ca | 36.0 mg | 4.00 mg | +800% |
| Iron, Fe | 0.820 mg | 0.420 mg | +95% |
| Magnesium, Mg | 12.0 mg | 12.0 mg | = |
| Phosphorus, P | 160 mg | 180 mg | -11% |
| Potassium, K | 214 mg | 506 mg | -58% |
| Sodium, Na | 125 mg | 470 mg | -73% |
| Zinc, Zn | 1.13 mg | 1.19 mg | -5% |
| Copper, Cu | 0.045 mg | 0.047 mg | -4% |
| Manganese, Mn | 0.007 mg | 0.011 mg | -36% |
| Selenium, Se | 15.1 ug | — | |
| Other Nutrients | |||
| Energy | 2449 kj | 1702 kj | +44% |
| Ash | 0.930 g | 2.40 g | -61% |
| Total Sugars | 0 g | 0.830 g | -100% |
| Sucrose | — | 0.830 g | |
| Glucose | — | 0 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 0 ug | — | |
| Betaine | 2.00 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 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 D (D2 + D3 — total) | 61.0 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 1.50 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) | 0.044 g | — | |
| SFA 12:0 (Lauric acid) | 0.044 g | — | |
| SFA 14:0 (Myristic acid) | 0.745 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.036 g | — | |
| SFA 16:0 (Palmitic acid) | 12.9 g | — | |
| SFA 17:0 (Margaric acid) | 0.224 g | — | |
| SFA 18:0 (Stearic acid) | 7.29 g | — | |
| SFA 22:0 (Behenic acid) | 0.005 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.013 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 1.12 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.088 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 23.3 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 22.8 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.416 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 8.49 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 7.62 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 7.41 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.380 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.362 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.018 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.297 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.051 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.138 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 | 0.445 g | — | |
| TFA 18:1 t | 0.445 g | — | |
| TFA 18:2 t,t | 0.211 g | — | |
| Tryptophan (EAA) | 0.106 g | 0.149 g | -29% |
| Threonine (EAA) | 0.451 g | 0.551 g | -18% |
| Isoleucine (EAA, BCAA) | 0.495 g | 0.593 g | -17% |
| Leucine (EAA, BCAA) | 0.857 g | 1.03 g | -17% |
| Lysine (EAA) | 0.933 g | 1.11 g | -16% |
| Methionine (EAA) | 0.277 g | 0.343 g | -19% |
| Cystine (conditionally essential) | 0.116 g | 0.141 g | -18% |
| Phenylalanine (EAA) | 0.423 g | 0.521 g | -19% |
| Tyrosine (conditionally essential) | 0.383 g | 0.496 g | -23% |
| Valine (EAA, BCAA) | 0.525 g | 0.634 g | -17% |
| Arginine (conditionally essential) | 0.669 g | 0.807 g | -17% |
| Histidine (EAA) | 0.434 g | 0.510 g | -15% |
| Alanine | 0.590 g | 0.718 g | -18% |
| Aspartic acid | 0.984 g | 1.17 g | -16% |
| Glutamic acid | 1.61 g | 1.91 g | -16% |
| Glycine (conditionally essential) | 0.453 g | 0.566 g | -20% |
| Proline (conditionally essential) | 0.407 g | 0.507 g | -20% |
| Serine | 0.435 g | 0.523 g | -17% |
| Hydroxyproline | 0.026 g | 0.044 g | -41% |
| 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, fresh, composite of separable fat, with added solution, cooked nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Calcium, Ca +800% in Pork, fresh, composite of separable fat, with added solution, cooked Vitamin B-12 — Cobalamin +180% in Pork, fresh, composite of separable fat, with added solution, cooked Iron, Fe +95% in Pork, fresh, composite of separable fat, with added solution, cooked Sodium, Na -73% in Pork, fresh, composite of separable fat, with added solution, cooked
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