FUDGE SWIRL REDUCED FAT ICE CREAM vs. FULLY COOKED 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 BACON has the most protein of the foods compared, at 33.3 g per 100g.
| Nutrient | FUDGE SWIRL REDUCED FAT ICE CREAM | FULLY COOKED BACON |
|---|---|---|
| Protein | 3.1 G | 33.3 G |
| Total lipid (fat) | 7 G | 40 G |
| Carbohydrate, by difference | 29.7 G | 0 G |
| Energy | 188 KCAL | 533 KCAL |
| Total Sugars | 18.8 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 94 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 62 MG | 2133 MG |
| Cholesterol | 31 MG | 100 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.7 G | 13.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.