PORK BELLY SEASONED WITH SALT AND SPICES UNCURED… vs. DICED PANCETTA vs. DICED PANCETTA
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.
PORK BELLY SEASONED WITH SALT AND SPICES UNCURED… has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | PORK BELLY SEASONED WITH SALT AND… | DICED PANCETTA | DICED PANCETTA |
|---|---|---|---|
| Protein | 10.7 G | 10.7 G | 10.7 G |
| Total lipid (fat) | 57.1 G | 53.6 G | 53.6 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 571 KCAL | 536 KCAL | 536 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 1.3 MG | 0 MG | 0 MG |
| Sodium, Na | 1643 MG | 1321 MG | 1321 MG |
| Cholesterol | 71 MG | 71 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 21.4 G | 21.4 G | 21.4 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.