ORIGINAL FULLY COOKED BACON, ORIGINAL vs. ORIGINAL FULLY COOKED THICK CUT BACON, ORIGINAL
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.
ORIGINAL FULLY COOKED THICK CUT BACON, ORIGINAL has the most protein of the foods compared, at 35.7 g per 100g.
| Nutrient | ORIGINAL FULLY COOKED BACON, ORIGINAL | ORIGINAL FULLY COOKED THICK CUT BACON,… |
|---|---|---|
| Protein | 29.4 G | 35.7 G |
| Total lipid (fat) | 35.3 G | 35.7 G |
| Carbohydrate, by difference | 5.9 G | 0 G |
| Energy | 471 KCAL | 500 KCAL |
| Total Sugars | 5.9 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG |
| Sodium, Na | 1706 MG | 2071 MG |
| Cholesterol | 118 MG | 143 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.8 G | 14.3 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.