CAULIFLOWER CRUST TOPPED WITH TOMATO SAUCE, A… vs. CENTER CUT 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.
CENTER CUT UNCURED BACON has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | CAULIFLOWER CRUST TOPPED WITH TOMATO… | CENTER CUT UNCURED BACON |
|---|---|---|
| Protein | 9.4 G | 13.3 G |
| Total lipid (fat) | 8.1 G | 46.7 G |
| Carbohydrate, by difference | 24.4 G | 6.7 G |
| Energy | 212 KCAL | 467 KCAL |
| Total Sugars | 3.8 G | - |
| Fiber, total dietary | 1.2 G | - |
| Calcium, Ca | 244 MG | - |
| Iron, Fe | 0.62 MG | - |
| Potassium, K | 197 MG | - |
| Sodium, Na | 475 MG | 1267 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 1.2 G | - |
| Cholesterol | 28 MG | 100 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5 G | 16.7 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.