Pork vs Canadian bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Canadian bacon, cooked, pan-fried is higher in more vitamins & minerals
Calories (kcal)
Pork 396
Canadian bacon 146
Protein (g)
Pork 17.0
Canadian bacon 28.3
Carbs (g)
Pork 0
Canadian bacon 1.80
Fat (g)
Pork 35.8
Canadian bacon 2.78
Fiber (g)
Pork 0
Canadian bacon 0
Quick answers
Which has more protein?
Canadian bacon, cooked, pan-fried — 28.3g vs 17.0g per 100g.
Which has fewer calories?
Canadian bacon, cooked, pan-fried — 146 vs 396 kcal per 100g.
Which is more nutrient-dense?
Canadian bacon, cooked, pan-fried 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 | Canadian bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 396 kcal | 146 kcal | +171% |
| Macronutrients | |||
| Water | 46.7 g | 62.5 g | -25% |
| Protein | 17.0 g | 28.3 g | -40% |
| Total lipid (fat) | 35.8 g | 2.78 g | +1188% |
| Carbohydrate, by difference | 0 g | 1.80 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.4 g | 1.04 g | +1098% |
| Fatty acids, total monounsaturated | 16.9 g | 1.25 g | +1246% |
| Fatty acids, total trans | — | 0.008 g | |
| Cholesterol | 129 mg | 67.0 mg | +93% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.070 mg | 0.669 mg | -90% |
| Riboflavin (Vitamin B2) | 0.070 mg | 0.185 mg | -62% |
| Niacin (Vitamin B3) | 1.12 mg | 9.99 mg | -89% |
| Pantothenic acid (Vitamin B5) | 0.423 mg | 0.720 mg | -41% |
| Vitamin B-6 — Pyridoxine | 0.270 mg | 0.280 mg | -4% |
| Biotin (Vitamin B7) | 4.00 ug | 4.00 ug | = |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 105 mg | |
| Vitamin B-12 — Cobalamin | 0.550 ug | 0.430 ug | +28% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.410 mg | |
| Vitamin D (D2 + D3) | — | 0.200 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 4.90 ug | |
| Minerals | |||
| Calcium, Ca | 14.0 mg | 7.00 mg | +100% |
| Iron, Fe | 0.790 mg | 0.560 mg | +41% |
| Magnesium, Mg | 7.00 mg | 27.0 mg | -74% |
| Phosphorus, P | 47.0 mg | 309 mg | -85% |
| Potassium, K | 157 mg | 999 mg | -84% |
| Sodium, Na | 25.0 mg | 993 mg | -97% |
| Zinc, Zn | 1.64 mg | 1.73 mg | -5% |
| Copper, Cu | 0.067 mg | 0.063 mg | +6% |
| Manganese, Mn | 0.006 mg | 0.016 mg | -63% |
| Selenium, Se | 3.10 ug | 50.4 ug | -94% |
| Other Nutrients | |||
| Energy | 1657 kj | 609 kj | +172% |
| Ash | 0.400 g | 4.60 g | -91% |
| Total Sugars | — | 1.20 g | |
| Sucrose | — | 0.900 g | |
| Glucose | — | 0.300 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 4.00 ug | 4.00 ug | = |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 4.00 ug | 4.00 ug | = |
| Betaine | — | 4.70 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 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 E — Beta-Tocopherol (β-Tocopherol) | — | 0.030 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.210 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0.070 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 9.00 IU | |
| Vitamin D2 — Ergocalciferol (plant source) | — | 0 ug | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 0.200 ug | |
| Vitamin K1 — Phylloquinone | — | 0.200 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 | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0.011 g | -100% |
| SFA 12:0 (Lauric acid) | 0 g | 0.003 g | -100% |
| SFA 14:0 (Myristic acid) | 0.570 g | 0.037 g | +1441% |
| SFA 15:0 (Pentadecanoic acid) | — | 0.002 g | |
| SFA 16:0 (Palmitic acid) | 8.13 g | 0.646 g | +1159% |
| SFA 17:0 (Margaric acid) | — | 0.008 g | |
| SFA 18:0 (Stearic acid) | 3.75 g | 0.324 g | +1057% |
| SFA 20:0 (Arachidic acid) | — | 0.005 g | |
| SFA 22:0 (Behenic acid) | — | 0.003 g | |
| SFA 24:0 (Lignoceric acid) | — | 0 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 1.31 g | 0.085 g | +1441% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.085 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.007 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 15.6 g | 1.14 g | +1268% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 1.13 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0.022 g | -100% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0.001 g | -100% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0.001 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 3.94 g | 0.485 g | +712% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.41 g | 0.364 g | +837% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 0.360 g | |
| PUFA 18:2 CLAs | — | 0.003 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.300 g | 0.012 g | +2400% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.011 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.001 g | |
| PUFA 18:3i | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0.014 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.011 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0.003 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.008 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.230 g | 0.066 g | +248% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.011 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0.006 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.001 g | -100% |
| Fatty acids, total trans-monoenoic | — | 0.007 g | |
| TFA 16:1 t | — | 0 g | |
| TFA 18:1 t | — | 0.007 g | |
| TFA 22:1 t | — | 0 g | |
| TFA 18:2 t not further defined | — | 0.001 g | |
| Fatty acids, total trans-polyenoic | — | 0.001 g | |
| Phytosterols | 0 mg | — | |
| Tryptophan (EAA) | 0.102 g | 0.332 g | -69% |
| Threonine (EAA) | 0.595 g | 1.23 g | -51% |
| Isoleucine (EAA, BCAA) | 0.391 g | 1.32 g | -70% |
| Leucine (EAA, BCAA) | 0.952 g | 2.29 g | -59% |
| Lysine (EAA) | 1.02 g | 2.48 g | -59% |
| Methionine (EAA) | 0.306 g | 0.764 g | -60% |
| Cystine (conditionally essential) | 0.220 g | 0.314 g | -30% |
| Phenylalanine (EAA) | 0.510 g | 1.16 g | -56% |
| Tyrosine (conditionally essential) | 0.340 g | 1.10 g | -69% |
| Valine (EAA, BCAA) | 0.510 g | 1.41 g | -64% |
| Arginine (conditionally essential) | 1.17 g | 1.80 g | -35% |
| Histidine (EAA) | 0.306 g | 1.13 g | -73% |
| Alanine | 1.26 g | 1.60 g | -21% |
| Aspartic acid | 1.43 g | 2.61 g | -45% |
| Glutamic acid | 2.19 g | 4.26 g | -48% |
| Glycine (conditionally essential) | 2.26 g | 1.26 g | +79% |
| Proline (conditionally essential) | 1.43 g | 1.13 g | +27% |
| Serine | 0.731 g | 1.16 g | -37% |
| Hydroxyproline | — | 0.097 g | |
| Alcohol, ethyl | 0 g | 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, tail, cooked, simmered nutrition facts Canadian bacon, cooked, pan-fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Calcium, Ca +100% in Pork, fresh, variety meats and by-products, tail, cooked, simmered Sodium, Na -97% in Pork, fresh, variety meats and by-products, tail, cooked, simmered Selenium, Se -94% in Pork, fresh, variety meats and by-products, tail, cooked, simmered Thiamin (Vitamin B1) -90% in Pork, fresh, variety meats and by-products, tail, cooked, simmered
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