Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled is higher in more vitamins & minerals
Calories (kcal)
Pork 180
Bacon 407
Protein (g)
Pork 26.8
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 7.29
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled — 26.8g vs 12.5g per 100g.
Which has fewer calories?
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled — 180 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled 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 | 180 kcal | 407 kcal | -56% |
| Macronutrients | |||
| Water | 65.0 g | 45.0 g | +44% |
| Protein | 26.8 g | 12.5 g | +114% |
| Total lipid (fat) | 7.29 g | 39.3 g | -81% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.16 g | — | |
| Fatty acids, total monounsaturated | 2.64 g | — | |
| Fatty acids, total trans | 0.065 g | — | |
| Cholesterol | 84.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.624 mg | — | |
| Riboflavin (Vitamin B2) | 0.243 mg | — | |
| Niacin (Vitamin B3) | 8.48 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.672 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.701 mg | — | |
| Biotin (Vitamin B7) | 0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 76.0 mg | — | |
| Vitamin B-12 — Cobalamin | 0.540 ug | 0.500 ug | +8% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.100 mg | 0.430 mg | -77% |
| Vitamin D (D2 + D3) | 0.700 ug | — | |
| Minerals | |||
| Calcium, Ca | 23.0 mg | 4.00 mg | +475% |
| Iron, Fe | 0.800 mg | 0.420 mg | +90% |
| Magnesium, Mg | 26.0 mg | 12.0 mg | +117% |
| Phosphorus, P | 228 mg | 180 mg | +27% |
| Potassium, K | 356 mg | 506 mg | -30% |
| Sodium, Na | 56.0 mg | 470 mg | -88% |
| Zinc, Zn | 2.22 mg | 1.19 mg | +87% |
| Copper, Cu | 0.081 mg | 0.047 mg | +72% |
| Manganese, Mn | 0.009 mg | 0.011 mg | -18% |
| Selenium, Se | 45.7 ug | — | |
| Other Nutrients | |||
| Energy | 753 kj | 1702 kj | -56% |
| Ash | 1.05 g | 2.40 g | -56% |
| 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 | 2.80 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) | 28.0 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.700 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) | 0.004 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.078 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 1.35 g | — | |
| SFA 17:0 (Margaric acid) | 0.018 g | — | |
| SFA 18:0 (Stearic acid) | 0.697 g | — | |
| SFA 20:0 (Arachidic acid) | 0.008 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.116 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.004 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.48 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.44 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.037 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.816 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.693 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.674 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.027 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.027 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) | 0.023 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.072 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 | 0.045 g | — | |
| TFA 18:1 t | 0.045 g | — | |
| TFA 18:2 t,t | 0.019 g | — | |
| Fatty acids, total trans-polyenoic | 0.019 g | — | |
| Tryptophan (EAA) | 0.282 g | 0.149 g | +89% |
| Threonine (EAA) | 1.20 g | 0.551 g | +118% |
| Isoleucine (EAA, BCAA) | 1.32 g | 0.593 g | +122% |
| Leucine (EAA, BCAA) | 2.28 g | 1.03 g | +121% |
| Lysine (EAA) | 2.48 g | 1.11 g | +123% |
| Methionine (EAA) | 0.737 g | 0.343 g | +115% |
| Cystine (conditionally essential) | 0.309 g | 0.141 g | +119% |
| Phenylalanine (EAA) | 1.13 g | 0.521 g | +116% |
| Tyrosine (conditionally essential) | 1.02 g | 0.496 g | +105% |
| Valine (EAA, BCAA) | 1.40 g | 0.634 g | +121% |
| Arginine (conditionally essential) | 1.78 g | 0.807 g | +121% |
| Histidine (EAA) | 1.16 g | 0.510 g | +127% |
| Alanine | 1.57 g | 0.718 g | +119% |
| Aspartic acid | 2.62 g | 1.17 g | +123% |
| Glutamic acid | 4.27 g | 1.91 g | +123% |
| Glycine (conditionally essential) | 1.21 g | 0.566 g | +113% |
| Proline (conditionally essential) | 1.08 g | 0.507 g | +113% |
| Serine | 1.16 g | 0.523 g | +121% |
| Hydroxyproline | 0.069 g | 0.044 g | +57% |
| 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, loin, center loin (chops), bone-in, separable lean only, cooked, broiled nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Calcium, Ca +475% in Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled Magnesium, Mg +117% in Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled Protein +114% in Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled Iron, Fe +90% in Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled
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