Pork Jowls MBG#419 vs. Pork Jowls Skinless
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 Jowls MBG#419 has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | Pork Jowls MBG#419 | Pork Jowls Skinless |
|---|---|---|
| Protein | 6.3 G | 6.3 G |
| Total lipid (fat) | 69.6 G | 69.6 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 652 KCAL | 652 KCAL |
| Total Sugars | 0 G | - |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Sodium, Na | 27 MG | 27 MG |
| Cholesterol | 89 MG | 89 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 25 G | 25 G |
| Iron, Fe | - | 0.32 MG |
| Vitamin D (D2 + D3), International Units | - | 0 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.