Turkey bacon, cooked vs. Beef, bacon, cooked vs. Pork bacon, smoked or cured, cooked
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 bacon, smoked or cured, cooked has the most protein of the foods compared, at 33.9 g per 100g.
| Nutrient | Turkey bacon, cooked | Beef, bacon, cooked | Pork bacon, smoked or cured, cooked |
|---|---|---|---|
| Protein | 29.5 G | 31.3 G | 33.9 G |
| Total lipid (fat) | 25.9 G | 34.4 G | 35.1 G |
| Carbohydrate, by difference | 4.2 G | 1.4 G | 1.7 G |
| Energy | 368 KCAL | 449 KCAL | 468 KCAL |
| Total Sugars | 4.2 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 163 MG | 9 MG | 11 MG |
| Iron, Fe | 2.6 MG | 3.1 MG | 0.95 MG |
| Potassium, K | 666 MG | 412 MG | 499 MG |
| Sodium, Na | 2021 MG | 1500 MG | 1684 MG |
| Cholesterol | 153 MG | 119 MG | 99 MG |
| Fatty acids, total saturated | 6.9 G | 14.3 G | 12 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.