Pork, cured, bacon, cooked, restaurant vs Lamb, New Zealand, imported, testes, cooked, soaked and fried
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Pork, cured, bacon, cooked, restaurant es más alto en más vitaminas y minerales
Calorías (kcal)
Pork 500
Lamb 125
Proteínas (g)
Pork 40.9
Lamb 21.0
Carbohidratos (g)
Pork 2.10
Lamb 0
Grasas (g)
Pork 36.5
Lamb 4.56
Fibra (g)
Pork —
Lamb 0
Respuestas rápidas
¿Cuál tiene más proteínas?
Pork, cured, bacon, cooked, restaurant — 40.9g vs 21.0g por 100g.
¿Cuál tiene menos calorías?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 125 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 | Lamb | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 500 kcal | 125 kcal | +300% |
| Macronutrients | |||
| Agua | 14.2 g | 74.0 g | -81% |
| Proteína | 40.9 g | 21.0 g | +95% |
| Lípidos totales (grasa) | 36.5 g | 4.56 g | +700% |
| Carbohidratos, por diferencia | 2.10 g | 0 g | |
| Fibra dietética total | — | 0 g | |
| Azúcares, totales | 3.14 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 12.6 g | 1.46 g | +762% |
| ácidos grasos, monoinsaturados totales | 15.8 g | 0.731 g | +2061% |
| ácidos grasos, trans totales | 0.150 g | 0.039 g | +285% |
| colesterol | — | 523 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 0.312 mg | |
| Riboflavin (Vitamin B2) | — | 0.313 mg | |
| Niacin (Vitamin B3) | — | 2.22 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.768 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.038 mg | |
| Vitamin B-12 — Cobalamin | — | 8.88 ug | |
| vitamina A, RAE | — | 22.0 ug | |
| caroteno, beta | — | 0 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | — | 0.850 mg | |
| vitamina D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 13.0 mg | 8.00 mg | +63% |
| hierro, Fe | 1.28 mg | 1.69 mg | -24% |
| magnesio, Mg | 36.5 mg | 16.0 mg | +128% |
| fósforo, P | 415 mg | 302 mg | +37% |
| potasio, K | 557 mg | 265 mg | +110% |
| sodio, Na | 1830 mg | 118 mg | +1451% |
| zinc, Zn | 3.56 mg | 2.12 mg | +68% |
| cobre, Cu | 0.130 mg | 0.127 mg | +2% |
| manganeso, Mn | 0.020 mg | 0.044 mg | -55% |
| selenio, Se | — | 53.0 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 501 kcal | — | |
| energía (factores específicos de Atwater) | 512 kcal | — | |
| Energía | 2090 kj | 524 kj | +299% |
| Nitrógeno | 6.54 g | — | |
| grasa total (NLEA) | 34.6 g | — | |
| Ceniza | 6.33 g | 1.50 g | +322% |
| azúcares totales | — | 0 g | |
| Sacarosa | 3.09 g | — | |
| Glucosa | 0.040 g | — | |
| Fructosa | 0.010 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0 g | — | |
| retinol | — | 22.0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | — | 72.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin D (D2 + D3 — total) | — | 1.00 IU | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.002 g | 0 g | |
| SFA 5:0 | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0.001 g | 0 g | |
| SFA 7:0 | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0 g | |
| SFA 9:0 | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.033 g | 0 g | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.002 g | +1400% |
| SFA 14:0 (Myristic acid) | 0.476 g | 0.034 g | +1300% |
| SFA 15:0 (Pentadecanoic acid) | 0.018 g | — | |
| SFA 16:0 (Palmitic acid) | 7.94 g | 1.07 g | +646% |
| SFA 17:0 (Margaric acid) | 0.096 g | 0.023 g | +317% |
| SFA 18:0 (Stearic acid) | 3.90 g | 0.294 g | +1227% |
| SFA 20:0 (Arachidic acid) | 0.072 g | 0.006 g | +1100% |
| SFA 21:0 | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0.014 g | 0.023 g | -39% |
| SFA 23:0 | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | 0.015 g | -87% |
| MUFA 12:1 | 0.001 g | — | |
| MUFA 14:1 (Myristoleic acid) | — | 0.002 g | |
| MUFA 14:1 c | 0.009 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.033 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.839 g | 0.022 g | +3714% |
| MUFA 17:1 (Heptadecenoic acid) | 0.094 g | 0 g | |
| MUFA 17:1 c | 0.094 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.672 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.6 g | 0.643 g | +2171% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.010 g | |
| MUFA 20:1 c | 0.285 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | 0 g | |
| 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 | 0.015 g | -93% |
| ácidos grasos, poliinsaturados totales | 6.00 g | 1.02 g | +487% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.069 g | |
| AGPI 18:2 c | 5.27 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 5.23 g | 0.059 g | +8764% |
| PUFA 18:2 CLA | 0.042 g | 0.010 g | +320% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.010 g | |
| AGPI 18:3 c | 0.239 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.227 g | 0.010 g | +2170% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.012 g | 0 g | |
| AGPI 20:2 c | 0.214 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.214 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.108 g | |
| AGPI 20:3 c | 0.074 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.032 g | 0.006 g | +433% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.042 g | 0.102 g | -59% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| AGPI 22:3 | 0.001 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.160 g | 0.206 g | -22% |
| AGPI 20:4c | 0.160 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.206 g | |
| AGPI 20:5c | 0.003 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.003 g | 0.037 g | -92% |
| PUFA 22:2 (Docosadienoic acid) | 0.003 g | — | |
| AGPI 22:5 c | 0.024 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.047 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0.042 g | -43% |
| AGPI 22:6 c | 0.006 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.006 g | 0.550 g | -99% |
| ácidos grasos, trans-monoenoico total | 0.126 g | 0.039 g | +223% |
| TFA 14:1 t | 0.001 g | — | |
| TFA 16:1 t | 0.007 g | 0.011 g | -36% |
| TFA 18:1 t | 0.118 g | 0.029 g | +307% |
| TFA 20:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| ácidos grasos, trans-dienoico total | 0.024 g | — | |
| TFA 18:2 t sin definir | 0.024 g | — | |
| TFA 18:2 t,t | — | 0 g | |
| ácidos grasos, trans-polienoico total | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | — | |
| Tryptophan (EAA) | — | 0.232 g | |
| Threonine (EAA) | — | 1.00 g | |
| Isoleucine (EAA, BCAA) | — | 0.941 g | |
| Leucine (EAA, BCAA) | — | 1.62 g | |
| Lysine (EAA) | — | 1.84 g | |
| Methionine (EAA) | — | 0.686 g | |
| Cystine (conditionally essential) | — | 0.275 g | |
| Phenylalanine (EAA) | — | 0.828 g | |
| Tyrosine (conditionally essential) | — | 0.728 g | |
| Valine (EAA, BCAA) | — | 1.07 g | |
| Arginine (conditionally essential) | — | 1.41 g | |
| Histidine (EAA) | — | 0.445 g | |
| alanina | — | 1.04 g | |
| ácido glutámico | — | 2.94 g | |
| Glycine (conditionally essential) | — | 0.899 g | |
| Proline (conditionally essential) | — | 0.674 g | |
| serina | — | 0.716 g | |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.