Pork, cured, bacon, cooked, baked vs. Pork, cured, bacon, cooked, broiled, pan-fried or… vs. Pork, fresh, belly, raw
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, cured, bacon, cooked, broiled, pan-fried or… has the most protein of the foods compared, at 37 g per 100g.
| Nutrient | Pork, cured, bacon, cooked, baked | Pork, cured, bacon, cooked, broiled,… | Pork, fresh, belly, raw |
|---|---|---|---|
| Protein | 35.7 G | 37 G | 9.3 G |
| Total lipid (fat) | 43.3 G | 41.8 G | 53 G |
| Carbohydrate, by difference | 1.4 G | 1.4 G | 0 G |
| Energy | 548 KCAL | 541 KCAL | 518 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 10 MG | 11 MG | 5 MG |
| Iron, Fe | 1.5 MG | 1.4 MG | 0.52 MG |
| Potassium, K | 539 MG | 565 MG | 185 MG |
| Sodium, Na | 2193 MG | 1030 MG | 32 MG |
| Cholesterol | 107 MG | 110 MG | 72 MG |
| Fatty acids, total trans | 0 G | 0 G | - |
| Fatty acids, total saturated | 14.2 G | 13.7 G | 19.3 G |
| Vitamin D (D2 + D3), International Units | - | 42 IU | - |
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.