Pork, ground, 96% lean / 4% fat, cooked, crumbles vs. Pork, fresh, loin, tenderloin, separable lean… vs. Pork, cured, ham and water product, rump,…
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, 96% lean / 4% fat, cooked, crumbles has the most protein of the foods compared, at 30.6 g per 100g.
| Nutrient | Pork, ground, 96% lean / 4% fat,… | Pork, fresh, loin, tenderloin,… | Pork, cured, ham and water product,… |
|---|---|---|---|
| Protein | 30.6 G | 30.4 G | 19.5 G |
| Total lipid (fat) | 7.2 G | 6.3 G | 11.5 G |
| Carbohydrate, by difference | 0 G | 0 G | 1.1 G |
| Energy | 187 KCAL | 187 KCAL | 186 KCAL |
| Total Sugars | 0 G | - | 1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 19 MG | 5 MG | 10 MG |
| Iron, Fe | 1.1 MG | 1.4 MG | 0.82 MG |
| Potassium, K | 428 MG | 451 MG | 254 MG |
| Sodium, Na | 84 MG | 65 MG | 1181 MG |
| Vitamin D (D2 + D3), International Units | 7 IU | - | - |
| Cholesterol | 78 MG | 94 MG | 67 MG |
| Fatty acids, total trans | 0.07 G | - | 0.09 G |
| Fatty acids, total saturated | 2 G | 2.2 G | 3.8 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.