READY-TO-BAKE PIE CRUSTS vs. REAL CRUMBLED BACON
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.
REAL CRUMBLED BACON has the most protein of the foods compared, at 42.9 g per 100g.
| Nutrient | READY-TO-BAKE PIE CRUSTS | REAL CRUMBLED BACON |
|---|---|---|
| Protein | 3.7 G | 42.9 G |
| Total lipid (fat) | 25.9 G | 28.6 G |
| Carbohydrate, by difference | 48.1 G | - |
| Energy | 407 KCAL | 429 KCAL |
| Total Sugars | 3.7 G | 0 G |
| Sodium, Na | 519 MG | 2286 MG |
| Cholesterol | 19 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 9.3 G | 14.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.