Meat substitute, cereal- and vegetable… vs. Textured vegetable protein, dry vs. Bacon strip, meatless
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.
Textured vegetable protein, dry has the most protein of the foods compared, at 51.1 g per 100g.
| Nutrient | Meat substitute, cereal- and vegetable… | Textured vegetable protein, dry | Bacon strip, meatless |
|---|---|---|---|
| Protein | 12.8 G | 51.1 G | 11.7 G |
| Total lipid (fat) | 7.2 G | 3.3 G | 29.5 G |
| Carbohydrate, by difference | 61.3 G | 32.9 G | 5.3 G |
| Energy | 359 KCAL | 366 KCAL | 309 KCAL |
| Total Sugars | 0.5 G | 16.4 G | 0 G |
| Fiber, total dietary | 8.9 G | 17.5 G | 2.6 G |
| Calcium, Ca | 63 MG | 338 MG | 23 MG |
| Iron, Fe | 4.2 MG | 7.3 MG | 2.4 MG |
| Potassium, K | 379 MG | 2480 MG | 170 MG |
| Sodium, Na | 282 MG | 2 MG | 1465 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1 G | 0.14 G | 4.6 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.