Turkey, ground, 93% lean, 7% fat, pan-broiled… vs. Turkey, ground, 93% lean, 7% fat, pan-broiled… vs. Pork, cured, bacon, cooked, restaurant
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, cured, bacon, cooked, restaurant has the most protein of the foods compared, at 40.9 g per 100g.
| Nutrient | Turkey, ground, 93% lean, 7% fat,… | Turkey, ground, 93% lean, 7% fat,… | Pork, cured, bacon, cooked, restaurant |
|---|---|---|---|
| Protein | 27.1 G | 27.1 G | 40.9 G |
| Total lipid (fat) | 11.6 G | 11.6 G | 36.5 G |
| Carbohydrate, by difference | 0 G | 0 G | 2.1 G |
| Energy | 220 KCAL | 220 KCAL | 500 KCAL |
| Calcium, Ca | 31 MG | 31 MG | 13 MG |
| Iron, Fe | 1.6 MG | 1.6 MG | 1.3 MG |
| Potassium, K | 304 MG | 304 MG | 557 MG |
| Sodium, Na | 90 MG | 90 MG | 1830 MG |
| Cholesterol | 104 MG | 104 MG | - |
| Fatty acids, total trans | 0.14 G | 0.14 G | 0.15 G |
| Fatty acids, total saturated | 3 G | 3 G | 12.6 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.