Pork Loin Backrib & Seasoning vs. Pork Loin Backrib & Seasoning Cook In Bag
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 Loin Backrib & Seasoning has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | Pork Loin Backrib & Seasoning | Pork Loin Backrib & Seasoning Cook In… |
|---|---|---|
| Protein | 14.3 G | 14.3 G |
| Total lipid (fat) | 15.2 G | 15.2 G |
| Carbohydrate, by difference | 2.7 G | 2.7 G |
| Energy | 205 KCAL | 143 KCAL |
| Total Sugars | 1.8 G | 1.8 G |
| Calcium, Ca | 18 MG | 18 MG |
| Sodium, Na | 295 MG | 393 MG |
| Cholesterol | 58 MG | 58 MG |
| Fatty acids, total saturated | 6.3 G | 6.3 G |
| Fiber, total dietary | - | 0 G |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Fatty acids, total trans | - | 0 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.