Pork vs Bacon
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Pork, loin, tenderloin, boneless, raw is higher in more vitamins & minerals
Calories (kcal)
Pork —
Bacon 407
Protein (g)
Pork 21.6
Bacon 12.5
Carbs (g)
Pork 0
Bacon 0.830
Fat (g)
Pork 3.90
Bacon 39.3
Fiber (g)
Pork —
Bacon 0
Quick answers
Which has more protein?
Pork, loin, tenderloin, boneless, raw — 21.6g vs 12.5g per 100g.
Which is more nutrient-dense?
Pork, loin, tenderloin, boneless, raw 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 | — | 407 kcal | |
| Macronutrients | |||
| Water | 73.9 g | 45.0 g | +64% |
| Protein | 21.6 g | 12.5 g | +72% |
| Total lipid (fat) | 3.90 g | 39.3 g | -90% |
| Carbohydrate, by difference | 0 g | 0.830 g | -100% |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.866 g | — | |
| Fatty acids, total monounsaturated | 0.863 g | — | |
| Fatty acids, total trans | 0.010 g | — | |
| Cholesterol | 59.6 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Vitamin B-12 — Cobalamin | — | 0.500 ug | |
| Vitamin A, RAE | — | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.430 mg | |
| Minerals | |||
| Calcium, Ca | 4.53 mg | 4.00 mg | +13% |
| Iron, Fe | 0.929 mg | 0.420 mg | +121% |
| Magnesium, Mg | 24.7 mg | 12.0 mg | +105% |
| Phosphorus, P | 217 mg | 180 mg | +21% |
| Potassium, K | 397 mg | 506 mg | -21% |
| Sodium, Na | 41.4 mg | 470 mg | -91% |
| Zinc, Zn | 1.77 mg | 1.19 mg | +49% |
| Copper, Cu | 0.077 mg | 0.047 mg | +64% |
| Manganese, Mn | 0.003 mg | 0.011 mg | -76% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 119 kcal | — | |
| Energy (Atwater Specific Factors) | 125 kcal | — | |
| Energy | — | 1702 kj | |
| Nitrogen | 3.45 g | — | |
| Ash | 1.18 g | 2.40 g | -51% |
| Total Sugars | — | 0.830 g | |
| Sucrose | — | 0.830 g | |
| Glucose | — | 0 g | |
| Fructose | — | 0 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Vitamin B-12, added | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, 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 | |
| Fatty acids, total polyunsaturated | 0.417 g | — | |
| Tryptophan (EAA) | — | 0.149 g | |
| Threonine (EAA) | — | 0.551 g | |
| Isoleucine (EAA, BCAA) | — | 0.593 g | |
| Leucine (EAA, BCAA) | — | 1.03 g | |
| Lysine (EAA) | — | 1.11 g | |
| Methionine (EAA) | — | 0.343 g | |
| Cystine (conditionally essential) | — | 0.141 g | |
| Phenylalanine (EAA) | — | 0.521 g | |
| Tyrosine (conditionally essential) | — | 0.496 g | |
| Valine (EAA, BCAA) | — | 0.634 g | |
| Arginine (conditionally essential) | — | 0.807 g | |
| Histidine (EAA) | — | 0.510 g | |
| Alanine | — | 0.718 g | |
| Aspartic acid | — | 1.17 g | |
| Glutamic acid | — | 1.91 g | |
| Glycine (conditionally essential) | — | 0.566 g | |
| Proline (conditionally essential) | — | 0.507 g | |
| Serine | — | 0.523 g | |
| Hydroxyproline | — | 0.044 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Purines | |||
| Purine, adenine | 14.7 mg | — | |
| Purine, guanine | 13.3 mg | — | |
| Purine, hypoxanthine | 216 mg | — | |
| Purine, uric acid | 0 mg | — | |
| Purine, xanthine | 0 mg | — | |
| Purines, total | 244 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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