BACON ENDS & PIECES, BACON vs. BASQUE CHORIZO, BASQUE
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.
BASQUE CHORIZO, BASQUE has the most protein of the foods compared, at 10.6 g per 100g.
| Nutrient | BACON ENDS & PIECES, BACON | BASQUE CHORIZO, BASQUE |
|---|---|---|
| Protein | 7.1 G | 10.6 G |
| Total lipid (fat) | 57.1 G | 25.9 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 500 KCAL | 282 KCAL |
| Sodium, Na | 1714 MG | 706 MG |
| Cholesterol | 71 MG | 53 MG |
| Fatty acids, total saturated | 17.9 G | 9.4 G |
| Total Sugars | - | 0 G |
| Iron, Fe | - | 0.42 MG |
| Fatty acids, total trans | - | 0 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.