PLANT-BASED BACON vs. PLANT-BASED BREAKFAST LINKS
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.
PLANT-BASED BACON has the most protein of the foods compared, at 30 g per 100g.
| Nutrient | PLANT-BASED BACON | PLANT-BASED BREAKFAST LINKS |
|---|---|---|
| Protein | 30 G | 20.8 G |
| Total lipid (fat) | 10 G | 22.9 G |
| Carbohydrate, by difference | 0 G | 8.3 G |
| Energy | 200 KCAL | 333 KCAL |
| Total Sugars | 0 G | 2.1 G |
| Fiber, total dietary | 10 G | 2.1 G |
| Calcium, Ca | 40 MG | 42 MG |
| Iron, Fe | 3 MG | 3.5 MG |
| Potassium, K | 400 MG | 271 MG |
| Sodium, Na | 1400 MG | 479 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 2.1 G |
| Sugars, added | - | 2.1 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.