Pork, cured, bacon, cooked, restaurant vs. Pork, cured, ham, separable fat, boneless, heated vs. Pork, fresh, composite of separable fat, with…
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, restaurant has the most protein of the foods compared, at 40.9 g per 100g.
| Nutrient | Pork, cured, bacon, cooked, restaurant | Pork, cured, ham, separable fat,… | Pork, fresh, composite of separable… |
|---|---|---|---|
| Protein | 40.9 G | 8.8 G | 9.3 G |
| Total lipid (fat) | 36.5 G | 51.6 G | 52.3 G |
| Carbohydrate, by difference | 2.1 G | 2 G | 0 G |
| Energy | 500 KCAL | 507 KCAL | 508 KCAL |
| Calcium, Ca | 13 MG | 6 MG | 22 MG |
| Iron, Fe | 1.3 MG | 0.53 MG | 0.47 MG |
| Potassium, K | 557 MG | 195 MG | 191 MG |
| Sodium, Na | 1830 MG | 677 MG | 81 MG |
| Fatty acids, total trans | 0.15 G | 0.37 G | 0.58 G |
| Fatty acids, total saturated | 12.6 G | 17 G | 18.5 G |
| Total Sugars | - | 0.28 G | 0 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 75 IU | - |
| Cholesterol | - | 72 MG | 83 MG |
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.