BACON ENDS & PIECES, BACON vs. BLUE CORN TORTILLA CHIPS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BLUE CORN TORTILLA CHIPS has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | BACON ENDS & PIECES, BACON | BLUE CORN TORTILLA CHIPS |
|---|---|---|
| Protein | 6.3 G | 7.1 G |
| Total lipid (fat) | 50 G | 28.6 G |
| Carbohydrate, by difference | 0 G | 53.6 G |
| Energy | 500 KCAL | 500 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 10.7 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 1.3 MG |
| Sodium, Na | 688 MG | 429 MG |
| Cholesterol | 62 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 243.8 G | 1.8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.