Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled is higher in more vitamins & minerals
Calories (kcal)
Pork 196
Bacon 407
Protein (g)
Pork 26.6
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 9.14
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled — 26.6g vs 12.5g per 100g.
Which has fewer calories?
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled — 196 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, 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 | 196 kcal | 407 kcal | -52% |
| Macronutrients | |||
| Water | 62.9 g | 45.0 g | +40% |
| Protein | 26.6 g | 12.5 g | +112% |
| Total lipid (fat) | 9.14 g | 39.3 g | -77% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.16 g | — | |
| Fatty acids, total monounsaturated | 3.90 g | — | |
| Fatty acids, total trans | 0.086 g | — | |
| Cholesterol | 73.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.636 mg | — | |
| Riboflavin (Vitamin B2) | 0.190 mg | — | |
| Niacin (Vitamin B3) | 8.24 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.680 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.696 mg | — | |
| Biotin (Vitamin B7) | 0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 76.0 mg | — | |
| Vitamin B-12 — Cobalamin | 0.590 ug | 0.500 ug | +18% |
| Vitamin A, RAE | 1.00 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.110 mg | 0.430 mg | -74% |
| Vitamin D (D2 + D3) | 0.100 ug | — | |
| Minerals | |||
| Calcium, Ca | 7.00 mg | 4.00 mg | +75% |
| Iron, Fe | 0.630 mg | 0.420 mg | +50% |
| Magnesium, Mg | 26.0 mg | 12.0 mg | +117% |
| Phosphorus, P | 230 mg | 180 mg | +28% |
| Potassium, K | 357 mg | 506 mg | -29% |
| Sodium, Na | 44.0 mg | 470 mg | -91% |
| Zinc, Zn | 2.09 mg | 1.19 mg | +76% |
| Copper, Cu | 0.081 mg | 0.047 mg | +72% |
| Manganese, Mn | 0.007 mg | 0.011 mg | -36% |
| Selenium, Se | 43.6 ug | — | |
| Other Nutrients | |||
| Energy | 820 kj | 1702 kj | -52% |
| Ash | 1.00 g | 2.40 g | -58% |
| 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 | 1.00 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 5.00 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 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.020 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) | 0.040 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 3.00 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.100 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) | 0.005 g | — | |
| SFA 12:0 (Lauric acid) | 0.004 g | — | |
| SFA 14:0 (Myristic acid) | 0.115 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.002 g | — | |
| SFA 16:0 (Palmitic acid) | 1.97 g | — | |
| SFA 17:0 (Margaric acid) | 0.023 g | — | |
| SFA 18:0 (Stearic acid) | 1.03 g | — | |
| SFA 20:0 (Arachidic acid) | 0.015 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.001 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.224 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.007 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.61 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.56 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.061 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.05 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.907 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.877 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.040 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.039 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.034 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.003 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.064 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 | 0.056 g | — | |
| TFA 18:1 t | 0.056 g | — | |
| TFA 18:2 t,t | 0.030 g | — | |
| Fatty acids, total trans-polyenoic | 0.030 g | — | |
| Tryptophan (EAA) | 0.280 g | 0.149 g | +88% |
| Threonine (EAA) | 1.20 g | 0.551 g | +117% |
| Isoleucine (EAA, BCAA) | 1.31 g | 0.593 g | +121% |
| Leucine (EAA, BCAA) | 2.27 g | 1.03 g | +120% |
| Lysine (EAA) | 2.47 g | 1.11 g | +122% |
| Methionine (EAA) | 0.733 g | 0.343 g | +114% |
| Cystine (conditionally essential) | 0.307 g | 0.141 g | +118% |
| Phenylalanine (EAA) | 1.12 g | 0.521 g | +115% |
| Tyrosine (conditionally essential) | 1.01 g | 0.496 g | +104% |
| Valine (EAA, BCAA) | 1.39 g | 0.634 g | +119% |
| Arginine (conditionally essential) | 1.77 g | 0.807 g | +120% |
| Histidine (EAA) | 1.15 g | 0.510 g | +125% |
| Alanine | 1.56 g | 0.718 g | +118% |
| Aspartic acid | 2.60 g | 1.17 g | +122% |
| Glutamic acid | 4.25 g | 1.91 g | +122% |
| Glycine (conditionally essential) | 1.20 g | 0.566 g | +112% |
| Proline (conditionally essential) | 1.08 g | 0.507 g | +112% |
| Serine | 1.15 g | 0.523 g | +120% |
| Hydroxyproline | 0.068 g | 0.044 g | +55% |
| 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, top loin (chops), boneless, separable lean and fat, cooked, broiled nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Magnesium, Mg +117% in Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled Protein +112% in Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled Sodium, Na -91% in Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled Zinc, Zn +76% in Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled
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