Pork, cured, bacon, cooked, restaurant vs Cheese, cheddar
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Pork, cured, bacon, cooked, restaurant es más alto en más vitaminas y minerales
Calorías (kcal)
Pork 500
Cheese 408
Proteínas (g)
Pork 40.9
Cheese 23.3
Carbohidratos (g)
Pork 2.10
Cheese 2.44
Grasas (g)
Pork 36.5
Cheese 34.0
Fibra (g)
Pork —
Cheese —
Respuestas rápidas
¿Cuál tiene más proteínas?
Pork, cured, bacon, cooked, restaurant — 40.9g vs 23.3g por 100g.
¿Cuál tiene menos calorías?
Cheese, cheddar — 408 vs 500 kcal por 100g.
¿Cuál es más denso en nutrientes?
Pork, cured, bacon, cooked, restaurant puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Pork | Cheese | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 500 kcal | 408 kcal | +23% |
| Macronutrients | |||
| Agua | 14.2 g | 36.6 g | -61% |
| Proteína | 40.9 g | 23.3 g | +76% |
| Lípidos totales (grasa) | 36.5 g | 34.0 g | +7% |
| Carbohidratos, por diferencia | 2.10 g | 2.44 g | -14% |
| Azúcares, totales | 3.14 g | 0.330 g | +852% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 12.6 g | 19.2 g | -34% |
| ácidos grasos, monoinsaturados totales | 15.8 g | 7.44 g | +112% |
| ácidos grasos, trans totales | 0.150 g | 1.14 g | -87% |
| colesterol | — | 100 mg | |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.029 mg | |
| Riboflavin (Vitamin B2) | — | 0.441 mg | |
| Niacin (Vitamin B3) | — | 0.052 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.413 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.069 mg | |
| Biotin (Vitamin B7) | — | 21.0 ug | |
| Vitamin B-12 — Cobalamin | — | 1.06 ug | |
| vitamina A, RAE | — | 316 ug | |
| vitamina E (alfa-tocoferol) | — | 0.750 mg | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 9.30 ug | |
| Minerals | |||
| calcio, Ca | 13.0 mg | 707 mg | -98% |
| hierro, Fe | 1.28 mg | 0.160 mg | +700% |
| magnesio, Mg | 36.5 mg | 26.8 mg | +36% |
| fósforo, P | 415 mg | 458 mg | -9% |
| potasio, K | 557 mg | 77.0 mg | +623% |
| sodio, Na | 1830 mg | 654 mg | +180% |
| zinc, Zn | 3.56 mg | 3.67 mg | -3% |
| cobre, Cu | 0.130 mg | 0.033 mg | +294% |
| manganeso, Mn | 0.020 mg | 0.026 mg | -23% |
| selenio, Se | — | 28.3 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 501 kcal | 409 kcal | +22% |
| energía (factores específicos de Atwater) | 512 kcal | 408 kcal | +25% |
| Energía | 2090 kj | 1710 kj | +22% |
| Nitrógeno | 6.54 g | 3.65 g | +79% |
| grasa total (NLEA) | 34.6 g | 29.0 g | +19% |
| Ceniza | 6.33 g | 3.67 g | +72% |
| Sacarosa | 3.09 g | 0 g | |
| Glucosa | 0.040 g | 0.100 g | -60% |
| Fructosa | 0.010 g | 0 g | |
| Lactosa | 0 g | 0.160 g | -100% |
| Maltosa | 0 g | 0 g | = |
| Galactosa | 0 g | 0.070 g | -100% |
| betaína | — | 0.700 mg | |
| retinol | — | 316 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.040 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 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin K1 — Phylloquinone | — | 2.40 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.002 g | 0.653 g | -100% |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.001 g | 0.543 g | -100% |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0.349 g | -98% |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.033 g | 0.843 g | -96% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.963 g | -97% |
| SFA 14:0 (Myristic acid) | 0.476 g | 3.10 g | -85% |
| SFA 15:0 (Pentadecanoic acid) | 0.018 g | 0.327 g | -94% |
| SFA 16:0 (Palmitic acid) | 7.94 g | 8.79 g | -10% |
| SFA 17:0 (Margaric acid) | 0.096 g | 0.196 g | -51% |
| SFA 18:0 (Stearic acid) | 3.90 g | 3.39 g | +15% |
| SFA 20:0 (Arachidic acid) | 0.072 g | 0.049 g | +47% |
| SFA 21:0 | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0.014 g | 0.015 g | -7% |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.009 g | -78% |
| MUFA 12:1 | 0.001 g | — | |
| MUFA 14:1 c | 0.009 g | 0.310 g | -97% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.839 g | 0.412 g | +104% |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0.061 g | +54% |
| MUFA 17:1 c | 0.094 g | 0.061 g | +54% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.6 g | 6.59 g | +122% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.064 g | |
| MUFA 20:1 c | 0.285 g | 0.064 g | +345% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0.001 g | +800% |
| MUFA 22:1 n-9 | 0.005 g | — | |
| MUFA 22:1 n-11 | 0.003 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0 g | |
| ácidos grasos, poliinsaturados totales | 6.00 g | 1.18 g | +408% |
| AGPI 18:2 c | 5.27 g | 0.939 g | +461% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 5.23 g | 0.772 g | +577% |
| PUFA 18:2 CLA | 0.042 g | 0.167 g | -75% |
| AGPI 18:3 c | 0.239 g | 0.118 g | +103% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | 0.116 g | +96% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | 0.002 g | +500% |
| AGPI 18:3i | — | 0.003 g | |
| AGPI 20:2 c | 0.214 g | 0.007 g | +2957% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.214 g | 0.007 g | +2957% |
| AGPI 20:3 c | 0.074 g | 0.037 g | +100% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.032 g | 0.001 g | +3100% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.042 g | 0.036 g | +17% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| AGPI 22:3 | 0.001 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.160 g | 0.051 g | +214% |
| AGPI 20:4c | 0.160 g | 0.051 g | +214% |
| AGPI 20:5c | 0.003 g | 0.010 g | -70% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.010 g | -70% |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | 0.002 g | +50% |
| AGPI 22:5 c | 0.024 g | 0.018 g | +33% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | 0.008 g | +487% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.018 g | +33% |
| AGPI 22:6 c | 0.006 g | 0.001 g | +500% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.006 g | 0.001 g | +500% |
| ácidos grasos, trans-monoenoico total | 0.126 g | 0.920 g | -86% |
| TFA 14:1 t | 0.001 g | — | |
| TFA 16:1 t | 0.007 g | 0.104 g | -93% |
| TFA 18:1 t | 0.118 g | 0.816 g | -86% |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.024 g | 0.225 g | -89% |
| TFA 18:2 t sin definir | 0.024 g | 0.225 g | -89% |
| ácidos grasos, trans-polienoico total | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Choline | |||
| colina de esfingomielina | — | 4.60 mg | |
| colina de fosfatidilcolina | — | 7.40 mg | |
| colina de fosfocolina | — | 0.600 mg | |
| colina de glicerofosfolina | — | 2.30 mg | |
| colina libre | — | 1.60 mg | |
| colina total | — | 17.0 mg | |
| Fluoride | |||
| media mcg/100g ** | — | 34.9 mg | |
| Iodine | |||
| yodo mcg/100gB | — | 45.9 mcg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.