Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, fresh, variety meats and by-products, tongue, cooked, braised is higher in more vitamins & minerals
Calories (kcal)
Pork 271
Bacon 407
Protein (g)
Pork 24.1
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 18.6
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, fresh, variety meats and by-products, tongue, cooked, braised — 24.1g vs 12.5g per 100g.
Which has fewer calories?
Pork, fresh, variety meats and by-products, tongue, cooked, braised — 271 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, fresh, variety meats and by-products, tongue, 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 | 271 kcal | 407 kcal | -33% |
| Macronutrients | |||
| Water | 56.9 g | 45.0 g | +26% |
| Protein | 24.1 g | 12.5 g | +92% |
| Total lipid (fat) | 18.6 g | 39.3 g | -53% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 6.45 g | — | |
| Fatty acids, total monounsaturated | 8.76 g | — | |
| Cholesterol | 146 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 1.70 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.317 mg | — | |
| Riboflavin (Vitamin B2) | 0.510 mg | — | |
| Niacin (Vitamin B3) | 5.34 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.507 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.230 mg | — | |
| Biotin (Vitamin B7) | 4.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 2.39 ug | 0.500 ug | +378% |
| 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 | 19.0 mg | 4.00 mg | +375% |
| Iron, Fe | 4.99 mg | 0.420 mg | +1088% |
| Magnesium, Mg | 20.0 mg | 12.0 mg | +67% |
| Phosphorus, P | 174 mg | 180 mg | -3% |
| Potassium, K | 237 mg | 506 mg | -53% |
| Sodium, Na | 109 mg | 470 mg | -77% |
| Zinc, Zn | 4.53 mg | 1.19 mg | +281% |
| Copper, Cu | 0.110 mg | 0.047 mg | +134% |
| Manganese, Mn | 0.010 mg | 0.011 mg | -9% |
| Selenium, Se | 15.5 ug | — | |
| Other Nutrients | |||
| Energy | 1134 kj | 1702 kj | -33% |
| Ash | 0.800 g | 2.40 g | -67% |
| 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 | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | 0.020 g | — | |
| SFA 12:0 (Lauric acid) | 0.090 g | — | |
| SFA 14:0 (Myristic acid) | 0.340 g | — | |
| SFA 16:0 (Palmitic acid) | 4.13 g | — | |
| SFA 18:0 (Stearic acid) | 1.87 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.700 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 7.89 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.170 g | — | |
| Fatty acids, total polyunsaturated | 1.93 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.84 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.090 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Phytosterols | 0 mg | — | |
| Tryptophan (EAA) | 0.278 g | 0.149 g | +87% |
| Threonine (EAA) | 1.02 g | 0.551 g | +85% |
| Isoleucine (EAA, BCAA) | 1.10 g | 0.593 g | +85% |
| Leucine (EAA, BCAA) | 1.93 g | 1.03 g | +87% |
| Lysine (EAA) | 1.97 g | 1.11 g | +77% |
| Methionine (EAA) | 0.540 g | 0.343 g | +57% |
| Cystine (conditionally essential) | — | 0.141 g | |
| Phenylalanine (EAA) | 0.999 g | 0.521 g | +92% |
| Tyrosine (conditionally essential) | — | 0.496 g | |
| Valine (EAA, BCAA) | 1.25 g | 0.634 g | +98% |
| Arginine (conditionally essential) | 1.49 g | 0.807 g | +84% |
| Histidine (EAA) | 0.605 g | 0.510 g | +19% |
| Alanine | — | 0.718 g | |
| Aspartic acid | 2.24 g | 1.17 g | +91% |
| Glutamic acid | 3.04 g | 1.91 g | +59% |
| Glycine (conditionally essential) | 1.78 g | 0.566 g | +215% |
| Proline (conditionally essential) | — | 0.507 g | |
| Serine | — | 0.523 g | |
| 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, tongue, cooked, braised nutrition facts Bacon, pre-sliced, reduced/low sodium, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Iron, Fe +1088% in Pork, fresh, variety meats and by-products, tongue, cooked, braised Vitamin B-12 — Cobalamin +378% in Pork, fresh, variety meats and by-products, tongue, cooked, braised Calcium, Ca +375% in Pork, fresh, variety meats and by-products, tongue, cooked, braised Zinc, Zn +281% in Pork, fresh, variety meats and by-products, tongue, cooked, braised
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