PORK RINDS, SEA SALT & PEPPER vs. PULLED PORK BAR
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 RINDS, SEA SALT & PEPPER has the most protein of the foods compared, at 57.1 g per 100g.
| Nutrient | PORK RINDS, SEA SALT & PEPPER | PULLED PORK BAR |
|---|---|---|
| Protein | 57.1 G | 18.6 G |
| Total lipid (fat) | 35.7 G | 13.9 G |
| Carbohydrate, by difference | 0 G | 4.7 G |
| Energy | 571 KCAL | 233 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 140 MG |
| Iron, Fe | 0 MG | 1.7 MG |
| Sodium, Na | 1929 MG | 488 MG |
| Cholesterol | 107 MG | 70 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 10.7 G | 5.8 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.