BACON'S HEIR, FRIED PORK SKINS, ROSEMARY & SEA… vs. HABANERO PEPPER FRIED PORK RINDS, HABANERO 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.
HABANERO PEPPER FRIED PORK RINDS, HABANERO PEPPER has the most protein of the foods compared, at 64.3 g per 100g.
| Nutrient | BACON'S HEIR, FRIED PORK SKINS,… | HABANERO PEPPER FRIED PORK RINDS,… |
|---|---|---|
| Protein | 55 G | 64.3 G |
| Total lipid (fat) | 30 G | 35.7 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 500 KCAL | 571 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 2750 MG | 1357 MG |
| Cholesterol | 150 MG | 143 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 12.5 G | 10.7 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.