BACON JAM, BACON vs. BLACK PEPPER BACON JAM, BLACK PEPPER
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.
BACON JAM, BACON has the most protein of the foods compared, at 5 g per 100g.
| Nutrient | BACON JAM, BACON | BLACK PEPPER BACON JAM, BLACK PEPPER |
|---|---|---|
| Protein | 5 G | 5 G |
| Total lipid (fat) | 12.5 G | 12.5 G |
| Carbohydrate, by difference | 35 G | 35 G |
| Energy | 250 KCAL | 250 KCAL |
| Total Sugars | 35 G | 35 G |
| Sodium, Na | 250 MG | 250 MG |
| Sugars, added | 35 G | 35 G |
| Cholesterol | 25 MG | 25 MG |
| Fatty acids, total saturated | 5 G | 5 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.