Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, fresh, variety meats and by-products, spleen, cooked, braised is higher in more vitamins & minerals
Calories (kcal)
Pork 149
Bacon 407
Protein (g)
Pork 28.2
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 3.20
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, fresh, variety meats and by-products, spleen, cooked, braised — 28.2g vs 12.5g per 100g.
Which has fewer calories?
Pork, fresh, variety meats and by-products, spleen, cooked, braised — 149 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, fresh, variety meats and by-products, spleen, cooked, braised 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 | 149 kcal | 407 kcal | -63% |
| Macronutrients | |||
| Water | 66.7 g | 45.0 g | +48% |
| Protein | 28.2 g | 12.5 g | +125% |
| Total lipid (fat) | 3.20 g | 39.3 g | -92% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.06 g | — | |
| Fatty acids, total monounsaturated | 0.860 g | — | |
| Cholesterol | 504 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 11.6 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.139 mg | — | |
| Riboflavin (Vitamin B2) | 0.258 mg | — | |
| Niacin (Vitamin B3) | 5.94 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.892 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.060 mg | — | |
| Biotin (Vitamin B7) | 4.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 2.76 ug | 0.500 ug | +452% |
| 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 | 13.0 mg | 4.00 mg | +225% |
| Iron, Fe | 22.2 mg | 0.420 mg | +5193% |
| Magnesium, Mg | 15.0 mg | 12.0 mg | +25% |
| Phosphorus, P | 283 mg | 180 mg | +57% |
| Potassium, K | 227 mg | 506 mg | -55% |
| Sodium, Na | 107 mg | 470 mg | -77% |
| Zinc, Zn | 3.54 mg | 1.19 mg | +197% |
| Copper, Cu | 0.133 mg | 0.047 mg | +183% |
| Manganese, Mn | 0.045 mg | 0.011 mg | +309% |
| Selenium, Se | 49.6 ug | — | |
| Other Nutrients | |||
| Energy | 623 kj | 1702 kj | -63% |
| Ash | 1.70 g | 2.40 g | -29% |
| 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) | 4.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 4.00 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 g | — | |
| SFA 12:0 (Lauric acid) | 0.010 g | — | |
| SFA 14:0 (Myristic acid) | 0.070 g | — | |
| SFA 16:0 (Palmitic acid) | 0.570 g | — | |
| SFA 18:0 (Stearic acid) | 0.400 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.120 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.730 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 | 0.230 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.230 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 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) | 0.289 g | 0.149 g | +94% |
| Threonine (EAA) | 1.13 g | 0.551 g | +105% |
| Isoleucine (EAA, BCAA) | 1.26 g | 0.593 g | +112% |
| Leucine (EAA, BCAA) | 2.31 g | 1.03 g | +124% |
| Lysine (EAA) | 2.11 g | 1.11 g | +89% |
| Methionine (EAA) | 0.523 g | 0.343 g | +52% |
| Cystine (conditionally essential) | 0.361 g | 0.141 g | +156% |
| Phenylalanine (EAA) | 1.21 g | 0.521 g | +131% |
| Tyrosine (conditionally essential) | 0.790 g | 0.496 g | +59% |
| Valine (EAA, BCAA) | 1.53 g | 0.634 g | +142% |
| Arginine (conditionally essential) | 1.54 g | 0.807 g | +91% |
| Histidine (EAA) | 0.672 g | 0.510 g | +32% |
| Alanine | 1.82 g | 0.718 g | +154% |
| Aspartic acid | 2.48 g | 1.17 g | +112% |
| Glutamic acid | 3.24 g | 1.91 g | +69% |
| Glycine (conditionally essential) | 1.80 g | 0.566 g | +219% |
| Proline (conditionally essential) | 1.57 g | 0.507 g | +210% |
| Serine | 1.23 g | 0.523 g | +136% |
| 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, fresh, variety meats and by-products, spleen, cooked, braised nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Iron, Fe +5193% in Pork, fresh, variety meats and by-products, spleen, cooked, braised Vitamin B-12 — Cobalamin +452% in Pork, fresh, variety meats and by-products, spleen, cooked, braised Manganese, Mn +309% in Pork, fresh, variety meats and by-products, spleen, cooked, braised Calcium, Ca +225% in Pork, fresh, variety meats and by-products, spleen, cooked, braised
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