Pork, cured, bacon, cooked, restaurant vs Ham, sliced, restaurant
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
Ham 121
Proteínas (g)
Pork 40.9
Ham 19.6
Carbohidratos (g)
Pork 2.10
Ham 2.36
Grasas (g)
Pork 36.5
Ham 3.68
Fibra (g)
Pork —
Ham —
Respuestas rápidas
¿Cuál tiene más proteínas?
Pork, cured, bacon, cooked, restaurant — 40.9g vs 19.6g por 100g.
¿Cuál tiene menos calorías?
Ham, sliced, restaurant — 121 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 | Ham | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 500 kcal | 121 kcal | +313% |
| Macronutrients | |||
| Agua | 14.2 g | 70.7 g | -80% |
| Proteína | 40.9 g | 19.6 g | +109% |
| Lípidos totales (grasa) | 36.5 g | 3.68 g | +892% |
| Carbohidratos, por diferencia | 2.10 g | 2.36 g | -11% |
| Azúcares, totales | 3.14 g | 2.20 g | +43% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 12.6 g | 1.25 g | +908% |
| ácidos grasos, monoinsaturados totales | 15.8 g | 1.60 g | +887% |
| ácidos grasos, trans totales | 0.150 g | 0.017 g | +782% |
| Minerals | |||
| calcio, Ca | 13.0 mg | 6.00 mg | +117% |
| hierro, Fe | 1.28 mg | 0.860 mg | +49% |
| magnesio, Mg | 36.5 mg | 20.3 mg | +80% |
| fósforo, P | 415 mg | 246 mg | +69% |
| potasio, K | 557 mg | 484 mg | +15% |
| sodio, Na | 1830 mg | 1030 mg | +78% |
| zinc, Zn | 3.56 mg | 1.76 mg | +102% |
| cobre, Cu | 0.130 mg | 0.041 mg | +217% |
| manganeso, Mn | 0.020 mg | 0.015 mg | +33% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 501 kcal | 121 kcal | +314% |
| energía (factores específicos de Atwater) | 512 kcal | 126 kcal | +306% |
| Energía | 2090 kj | 507 kj | +312% |
| Nitrógeno | 6.54 g | 3.14 g | +108% |
| grasa total (NLEA) | 34.6 g | 3.54 g | +877% |
| Ceniza | 6.33 g | 3.63 g | +74% |
| Sacarosa | 3.09 g | 0.400 g | +672% |
| Glucosa | 0.040 g | 1.80 g | -98% |
| Fructosa | 0.010 g | 0 g | |
| Lactosa | 0 g | 0 g | = |
| Maltosa | 0 g | 0 g | = |
| Galactosa | 0 g | 0 g | = |
| SFA 4:0 (Butyric acid) | 0.002 g | 0 g | |
| SFA 5:0 | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0.001 g | 0 g | |
| SFA 7:0 | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0.001 g | +500% |
| SFA 9:0 | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0.033 g | 0.004 g | +725% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.003 g | +900% |
| SFA 14:0 (Myristic acid) | 0.476 g | 0.043 g | +1007% |
| SFA 15:0 (Pentadecanoic acid) | 0.018 g | 0.002 g | +800% |
| SFA 16:0 (Palmitic acid) | 7.94 g | 0.733 g | +983% |
| SFA 17:0 (Margaric acid) | 0.096 g | 0.008 g | +1100% |
| SFA 18:0 (Stearic acid) | 3.90 g | 0.367 g | +963% |
| SFA 20:0 (Arachidic acid) | 0.072 g | 0.005 g | +1340% |
| SFA 21:0 | 0 g | 0 g | = |
| SFA 22:0 (Behenic acid) | 0.014 g | 0.002 g | +600% |
| SFA 23:0 | 0 g | 0 g | = |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0 g | |
| MUFA 12:1 | 0.001 g | 0 g | |
| MUFA 14:1 c | 0.009 g | 0.001 g | +800% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.839 g | 0.086 g | +876% |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0.007 g | +1243% |
| MUFA 17:1 c | 0.094 g | 0.007 g | +1243% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.6 g | 1.38 g | +958% |
| MUFA 20:1 c | 0.285 g | 0.023 g | +1139% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0 g | |
| MUFA 22:1 n-9 | 0.005 g | 0 g | |
| MUFA 22:1 n-11 | 0.003 g | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | 0 g | |
| ácidos grasos, poliinsaturados totales | 6.00 g | 0.675 g | +789% |
| AGPI 18:2 c | 5.27 g | 0.479 g | +1000% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 5.23 g | 0.477 g | +996% |
| PUFA 18:2 CLA | 0.042 g | 0.002 g | +2000% |
| AGPI 18:3 c | 0.239 g | 0.018 g | +1228% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | 0.016 g | +1319% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | 0.002 g | +500% |
| AGPI 20:2 c | 0.214 g | 0.017 g | +1159% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.214 g | 0.017 g | +1159% |
| AGPI 20:3 c | 0.074 g | 0.011 g | +573% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.032 g | 0.003 g | +967% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.042 g | 0.008 g | +425% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| AGPI 22:3 | 0.001 g | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.160 g | 0.059 g | +171% |
| AGPI 20:4c | 0.160 g | 0.059 g | +171% |
| AGPI 20:5c | 0.003 g | 0.001 g | +200% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.001 g | +200% |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | 0 g | |
| AGPI 22:5 c | 0.024 g | 0.006 g | +300% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | 0.010 g | +370% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.006 g | +300% |
| 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 | 0.010 g | +1160% |
| TFA 14:1 t | 0.001 g | 0 g | |
| TFA 16:1 t | 0.007 g | 0 g | |
| TFA 18:1 t | 0.118 g | 0.009 g | +1211% |
| TFA 20:1 t | 0 g | 0 g | = |
| TFA 22:1 t | 0 g | 0 g | = |
| ácidos grasos, trans-dienoico total | 0.024 g | 0.001 g | +2300% |
| TFA 18:2 t sin definir | 0.024 g | 0.001 g | +2300% |
| ácidos grasos, trans-polienoico total | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
* 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.