Bacon, NS as to type of meat, reduced sodium,… vs. Turkey bacon, reduced sodium, cooked
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, NS as to type of meat, reduced sodium,… has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | Bacon, NS as to type of meat, reduced… | Turkey bacon, reduced sodium, cooked |
|---|---|---|
| Protein | 13.3 G | 13.3 G |
| Total lipid (fat) | 20 G | 20 G |
| Carbohydrate, by difference | 4.8 G | 4.8 G |
| Energy | 253 KCAL | 253 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 10 MG | 10 MG |
| Iron, Fe | 0.72 MG | 0.72 MG |
| Potassium, K | 156 MG | 156 MG |
| Sodium, Na | 900 MG | 900 MG |
| Cholesterol | 100 MG | 100 MG |
| Fatty acids, total saturated | 6.7 G | 6.7 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.