Pork, fresh, loin, tenderloin, separable lean and… vs. Pork, cured, ham, whole, separable lean only,… vs. Canadian bacon, cooked, pan-fried
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.
Canadian bacon, cooked, pan-fried has the most protein of the foods compared, at 28.3 g per 100g.
| Nutrient | Pork, fresh, loin, tenderloin,… | Pork, cured, ham, whole, separable lean… | Canadian bacon, cooked, pan-fried |
|---|---|---|---|
| Protein | 26 G | 22.3 G | 28.3 G |
| Total lipid (fat) | 4 G | 5.7 G | 2.8 G |
| Carbohydrate, by difference | 0 G | 0.05 G | 1.8 G |
| Energy | 147 KCAL | 147 KCAL | 146 KCAL |
| Total Sugars | 0 G | 0 G | 1.2 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 6 MG | 7 MG | 7 MG |
| Iron, Fe | 1.1 MG | 0.81 MG | 0.56 MG |
| Potassium, K | 419 MG | 371 MG | 999 MG |
| Sodium, Na | 57 MG | 1516 MG | 993 MG |
| Vitamin D (D2 + D3), International Units | 10 IU | 27 IU | 9 IU |
| Cholesterol | 73 MG | 52 MG | 67 MG |
| Fatty acids, total trans | 0.04 G | - | 0.01 G |
| Fatty acids, total saturated | 1.4 G | 1.9 G | 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.