Mayonnaise, Regular vs. Pork, cured, bacon, cooked, restaurant vs. Peanut butter, Creamy
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.
| Nutrient | Mayonnaise, Regular | Pork, cured, bacon, cooked, restaurant | Peanut butter, Creamy |
|---|---|---|---|
| Fatty acids, total trans | 0.21 G | 0.15 G | 0.04 G |
| Fatty acids, total saturated | 11.3 G | 12.6 G | 10 G |
| Protein | - | 40.9 G | - |
| Total lipid (fat) | - | 36.5 G | - |
| Carbohydrate, by difference | - | 2.1 G | - |
| Energy | - | 500 KCAL | - |
| Calcium, Ca | - | 13 MG | - |
| Iron, Fe | - | 1.3 MG | - |
| Potassium, K | - | 557 MG | - |
| Sodium, Na | - | 1830 MG | - |
| Fiber, total dietary | - | - | 5.2 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.