BLACK FOREST UNCURED BACON, BLACK FOREST vs. FULLY COOKED LOW SODIUM 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.
FULLY COOKED LOW SODIUM BACON has the most protein of the foods compared, at 23.1 g per 100g.
| Nutrient | BLACK FOREST UNCURED BACON, BLACK FOREST | FULLY COOKED LOW SODIUM BACON |
|---|---|---|
| Protein | 10 G | 23.1 G |
| Total lipid (fat) | 35 G | 38.5 G |
| Carbohydrate, by difference | 10 G | 7.7 G |
| Energy | 450 KCAL | 462 KCAL |
| Total Sugars | 0 G | 7.7 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 0 MG | - |
| Iron, Fe | 0 MG | - |
| Sodium, Na | 1600 MG | 885 MG |
| Cholesterol | 100 MG | 77 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 15 G | 15.4 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.