BACON SEASONING, BACON vs. HIMALAYAN PINK SALT & VINEGAR FLAVORED…
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.
HIMALAYAN PINK SALT & VINEGAR FLAVORED… has the most protein of the foods compared, at 57.1 g per 100g.
| Nutrient | BACON SEASONING, BACON | HIMALAYAN PINK SALT & VINEGAR FLAVORED… |
|---|---|---|
| Protein | 0 G | 57.1 G |
| Total lipid (fat) | 0 G | 35.7 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 0 KCAL | 571 KCAL |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 11800 MG | 2143 MG |
| Total Sugars | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 107 MG |
| Fatty acids, total trans | - | 0 G |
| Fatty acids, total saturated | - | 14.3 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.