Pork vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled is higher in more vitamins & minerals
Calories (kcal)
Pork 158
Bacon 407
Protein (g)
Pork 27.6
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 4.41
Bacon 39.3
Fiber (g)
Pork 0
Bacon 0
Quick answers
Which has more protein?
Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled — 27.6g vs 12.5g per 100g.
Which has fewer calories?
Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled — 158 vs 407 kcal per 100g.
Which is more nutrient-dense?
Pork, loin, leg cap steak, 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 | 158 kcal | 407 kcal | -61% |
| Macronutrients | |||
| Water | 68.7 g | 45.0 g | +53% |
| Protein | 27.6 g | 12.5 g | +120% |
| Total lipid (fat) | 4.41 g | 39.3 g | -89% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.36 g | — | |
| Fatty acids, total monounsaturated | 1.93 g | — | |
| Fatty acids, total trans | 0.022 g | — | |
| Cholesterol | 81.0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.481 mg | — | |
| Riboflavin (Vitamin B2) | 0.387 mg | — | |
| Niacin (Vitamin B3) | 8.20 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.772 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.430 mg | — | |
| Biotin (Vitamin B7) | 1.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 88.4 mg | — | |
| Vitamin B-12 — Cobalamin | 0.690 ug | 0.500 ug | +38% |
| 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% |
| Minerals | |||
| Calcium, Ca | 7.00 mg | 4.00 mg | +75% |
| Iron, Fe | 0.970 mg | 0.420 mg | +131% |
| Magnesium, Mg | 23.0 mg | 12.0 mg | +92% |
| Phosphorus, P | 221 mg | 180 mg | +23% |
| Potassium, K | 366 mg | 506 mg | -28% |
| Sodium, Na | 76.0 mg | 470 mg | -84% |
| Zinc, Zn | 4.11 mg | 1.19 mg | +245% |
| Copper, Cu | 0.073 mg | 0.047 mg | +55% |
| Manganese, Mn | 0.010 mg | 0.011 mg | -9% |
| Selenium, Se | 32.1 ug | — | |
| Other Nutrients | |||
| Energy | 659 kj | 1702 kj | -61% |
| Ash | 1.07 g | 2.40 g | -55% |
| 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) | 1.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 1.00 ug | — | |
| Betaine | 7.10 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 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 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.045 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.875 g | — | |
| SFA 17:0 (Margaric acid) | 0.011 g | — | |
| SFA 18:0 (Stearic acid) | 0.425 g | — | |
| SFA 20:0 (Arachidic acid) | 0.002 g | — | |
| SFA 22:0 (Behenic acid) | 0 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) | 0.128 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.78 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.76 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.024 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.578 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.486 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.483 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.015 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.015 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) | 0.016 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.061 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 | 0.019 g | — | |
| TFA 18:1 t | 0.019 g | — | |
| TFA 18:2 t,t | 0.004 g | — | |
| Fatty acids, total trans-polyenoic | 0.004 g | — | |
| Tryptophan (EAA) | 0.328 g | 0.149 g | +120% |
| Threonine (EAA) | 1.21 g | 0.551 g | +120% |
| Isoleucine (EAA, BCAA) | 1.31 g | 0.593 g | +120% |
| Leucine (EAA, BCAA) | 2.27 g | 1.03 g | +120% |
| Lysine (EAA) | 2.45 g | 1.11 g | +120% |
| Methionine (EAA) | 0.756 g | 0.343 g | +120% |
| Cystine (conditionally essential) | 0.311 g | 0.141 g | +121% |
| Phenylalanine (EAA) | 1.15 g | 0.521 g | +120% |
| Tyrosine (conditionally essential) | 1.09 g | 0.496 g | +120% |
| Valine (EAA, BCAA) | 1.39 g | 0.634 g | +120% |
| Arginine (conditionally essential) | 1.78 g | 0.807 g | +120% |
| Histidine (EAA) | 1.12 g | 0.510 g | +120% |
| Alanine | 1.58 g | 0.718 g | +120% |
| Aspartic acid | 2.58 g | 1.17 g | +120% |
| Glutamic acid | 4.21 g | 1.91 g | +120% |
| Glycine (conditionally essential) | 1.25 g | 0.566 g | +120% |
| Proline (conditionally essential) | 1.12 g | 0.507 g | +120% |
| Serine | 1.15 g | 0.523 g | +120% |
| Hydroxyproline | 0.096 g | 0.044 g | +118% |
| 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, loin, leg cap steak, 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
Zinc, Zn +245% in Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled Iron, Fe +131% in Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled Protein +120% in Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled Magnesium, Mg +92% in Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled
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