Pork, cured, shoulder, blade roll, separable lean… vs. Pork, ground, 84% lean / 16% fat, cooked, crumbles vs. Pork, fresh, backribs, separable lean and fat,…
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, ground, 84% lean / 16% fat, cooked, crumbles has the most protein of the foods compared, at 26.7 g per 100g.
| Nutrient | Pork, cured, shoulder, blade roll,… | Pork, ground, 84% lean / 16% fat,… | Pork, fresh, backribs, separable lean… |
|---|---|---|---|
| Protein | 17.3 G | 26.7 G | 23 G |
| Total lipid (fat) | 23.5 G | 20 G | 21.5 G |
| Carbohydrate, by difference | 0.37 G | 0.58 G | 0 G |
| Energy | 287 KCAL | 289 KCAL | 292 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 7 MG | 20 MG | 46 MG |
| Iron, Fe | 0.89 MG | 1.1 MG | 0.92 MG |
| Potassium, K | 194 MG | 354 MG | 240 MG |
| Sodium, Na | 973 MG | 89 MG | 94 MG |
| Cholesterol | 67 MG | 89 MG | 84 MG |
| Fatty acids, total saturated | 8.4 G | 6.6 G | 7.8 G |
| Total Sugars | - | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 20 IU | 48 IU |
| Fatty acids, total trans | - | 0.15 G | 0.19 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.