Refried beans vs Bacon
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Bacon, meatless is higher in more vitamins & minerals
Calories (kcal)
Refried beans 90
Bacon 309
Protein (g)
Refried beans 4.98
Bacon 11.7
Carbs (g)
Refried beans 13.6
Bacon 5.31
Fat (g)
Refried beans 2.01
Bacon 29.5
Fiber (g)
Refried beans 3.70
Bacon 2.60
Quick answers
Which has more protein?
Bacon, meatless — 11.7g vs 4.98g per 100g.
Which has fewer calories?
Refried beans, canned, traditional style — 90 vs 309 kcal per 100g.
Which is more nutrient-dense?
Bacon, meatless 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 | Refried beans | Bacon | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 90 kcal | 309 kcal | -71% |
| Macronutrients | |||
| Water | 77.8 g | 49.0 g | +59% |
| Protein | 4.98 g | 11.7 g | -57% |
| Total lipid (fat) | 2.01 g | 29.5 g | -93% |
| Carbohydrate, by difference | 13.6 g | 5.31 g | +155% |
| Fiber, total dietary | 3.70 g | 2.60 g | +42% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.631 g | 4.62 g | -86% |
| Fatty acids, total monounsaturated | 0.601 g | 7.09 g | -92% |
| Fatty acids, total trans | 0.016 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 6.00 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.076 mg | 4.40 mg | -98% |
| Riboflavin (Vitamin B2) | 0.079 mg | 0.481 mg | -84% |
| Niacin (Vitamin B3) | 0.367 mg | 7.56 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0.189 mg | 0.113 mg | +67% |
| Vitamin B-6 — Pyridoxine | 0.103 mg | 0.479 mg | -78% |
| Biotin (Vitamin B7) | 11.0 ug | 42.0 ug | -74% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 21.2 mg | 45.0 mg | -53% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 4.00 ug | -100% |
| Carotene, beta | 0 ug | 53.0 ug | -100% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.090 mg | 6.90 mg | -99% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 29.0 mg | 23.0 mg | +26% |
| Iron, Fe | 1.44 mg | 2.41 mg | -40% |
| Magnesium, Mg | 35.0 mg | 19.0 mg | +84% |
| Phosphorus, P | 92.0 mg | 70.0 mg | +31% |
| Potassium, K | 319 mg | 170 mg | +88% |
| Sodium, Na | 370 mg | 1465 mg | -75% |
| Zinc, Zn | 0.580 mg | 0.420 mg | +38% |
| Copper, Cu | 0.129 mg | 0.105 mg | +23% |
| Manganese, Mn | 0.289 mg | 0.205 mg | +41% |
| Selenium, Se | 5.80 ug | 7.40 ug | -22% |
| Other Nutrients | |||
| Energy | 379 kj | 1294 kj | -71% |
| Ash | 1.71 g | 4.50 g | -62% |
| Total Sugars | 0.540 g | 0 g | |
| Sucrose | 0.540 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 7.43 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 11.0 ug | 42.0 ug | -74% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 11.0 ug | 42.0 ug | -74% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 0 IU | 88.0 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.810 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.080 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 2.10 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 | 0 g | = |
| SFA 10:0 (Capric acid) | 0.004 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.001 g | 0.245 g | -100% |
| SFA 14:0 (Myristic acid) | 0.022 g | 0.163 g | -87% |
| SFA 15:0 (Pentadecanoic acid) | 0.003 g | — | |
| SFA 16:0 (Palmitic acid) | 0.394 g | 3.05 g | -87% |
| SFA 17:0 (Margaric acid) | 0.006 g | — | |
| SFA 18:0 (Stearic acid) | 0.192 g | 1.17 g | -84% |
| SFA 20:0 (Arachidic acid) | 0.004 g | — | |
| SFA 22:0 (Behenic acid) | 0.002 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.003 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.024 g | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.024 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.004 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.564 g | 7.09 g | -92% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.549 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.009 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.543 g | 15.4 g | -96% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.361 g | 13.8 g | -97% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.360 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.169 g | 1.69 g | -90% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.169 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 | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.008 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.001 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.003 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0.015 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0.015 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 | — | |
| Tryptophan (EAA) | 0.065 g | 0.161 g | -60% |
| Threonine (EAA) | 0.231 g | 0.453 g | -49% |
| Isoleucine (EAA, BCAA) | 0.242 g | 0.559 g | -57% |
| Leucine (EAA, BCAA) | 0.438 g | 0.914 g | -52% |
| Lysine (EAA) | 0.377 g | 0.727 g | -48% |
| Methionine (EAA) | 0.083 g | 0.146 g | -43% |
| Cystine (conditionally essential) | 0.060 g | 0.176 g | -66% |
| Phenylalanine (EAA) | 0.297 g | 0.611 g | -51% |
| Tyrosine (conditionally essential) | 0.155 g | 0.400 g | -61% |
| Valine (EAA, BCAA) | 0.287 g | 0.593 g | -52% |
| Arginine (conditionally essential) | 0.340 g | 0.875 g | -61% |
| Histidine (EAA) | 0.153 g | 0.299 g | -49% |
| Alanine | 0.230 g | 0.492 g | -53% |
| Aspartic acid | 0.664 g | 1.33 g | -50% |
| Glutamic acid | 0.837 g | 2.43 g | -66% |
| Glycine (conditionally essential) | 0.214 g | 0.473 g | -55% |
| Proline (conditionally essential) | 0.233 g | 0.643 g | -64% |
| Serine | 0.299 g | 0.626 g | -52% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | — | 2.20 mg | |
| Genistein | — | 5.66 mg | |
| Iodine | |||
| Iodine mcg/100gB | 0.800 mcg | — | |
| Isoflavones | |||
| Total isoflavones | — | 9.36 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Refried beans, canned, traditional style nutrition facts Bacon, meatless nutrition facts Compare other foods →
Dig deeper — biggest differences
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.