COOKED-CURED BONE-IN PORK HOCKS vs. COOKED-CURED PIGS LIPS
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.
COOKED-CURED BONE-IN PORK HOCKS has the most protein of the foods compared, at 14.6 g per 100g.
| Nutrient | COOKED-CURED BONE-IN PORK HOCKS | COOKED-CURED PIGS LIPS |
|---|---|---|
| Protein | 14.6 G | 14.1 G |
| Total lipid (fat) | 16.4 G | 15.5 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 200 KCAL | 197 KCAL |
| Calcium, Ca | 36 MG | 0 MG |
| Iron, Fe | 0.65 MG | 169 MG |
| Sodium, Na | 836 MG | 845 MG |
| Cholesterol | 91 MG | 92 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.5 G | 5.6 G |
| Total Sugars | - | 0 G |
| Fiber, total dietary | - | 0 G |
| Sugars, added | - | 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.