BEEF BACON CURED BEEF PLATES, BEEF BACON vs. BLOODY MARY FLAVOR ARTISAN BUTCHER UNCURED BACON,…
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.
BEEF BACON CURED BEEF PLATES, BEEF BACON has the most protein of the foods compared, at 36.4 g per 100g.
| Nutrient | BEEF BACON CURED BEEF PLATES, BEEF BACON | BLOODY MARY FLAVOR ARTISAN BUTCHER… |
|---|---|---|
| Protein | 36.4 G | 26.7 G |
| Total lipid (fat) | 22.7 G | 33.3 G |
| Carbohydrate, by difference | 0 G | 13.3 G |
| Energy | 409 KCAL | 467 KCAL |
| Iron, Fe | 3.3 MG | 2.4 MG |
| Sodium, Na | 2091 MG | 2267 MG |
| Cholesterol | 182 MG | 167 MG |
| Fatty acids, total saturated | 9.1 G | 13.3 G |
| Total Sugars | - | 6.7 G |
| Fiber, total dietary | - | 6.7 G |
| Calcium, Ca | - | 0 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.