UNCURED PEPPERONI PIZZA, UNCURED PEPPERONI vs. UNCURED TURKEY BACON, UNCURED TURKEY
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.
UNCURED TURKEY BACON, UNCURED TURKEY has the most protein of the foods compared, at 54.5 g per 100g.
| Nutrient | UNCURED PEPPERONI PIZZA, UNCURED… | UNCURED TURKEY BACON, UNCURED TURKEY |
|---|---|---|
| Protein | 11.1 G | 54.5 G |
| Total lipid (fat) | 11.1 G | 13.6 G |
| Carbohydrate, by difference | 22.8 G | 9.1 G |
| Energy | 235 KCAL | 409 KCAL |
| Total Sugars | 1.9 G | 9.1 G |
| Fiber, total dietary | 1.2 G | - |
| Calcium, Ca | 148 MG | - |
| Iron, Fe | 0.68 MG | - |
| Potassium, K | 222 MG | - |
| Sodium, Na | 525 MG | 3091 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 31 MG | 182 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 4.9 G | - |
| Sugars, added | - | 9.1 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.