UNCURED TURKEY BACON vs. UNCURED TURKEY HOT DOG
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 has the most protein of the foods compared, at 21.4 g per 100g.
| Nutrient | UNCURED TURKEY BACON | UNCURED TURKEY HOT DOG |
|---|---|---|
| Protein | 21.4 G | 11.9 G |
| Total lipid (fat) | 5.4 G | 8.3 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 125 KCAL | 119 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Sodium, Na | 714 MG | 619 MG |
| Cholesterol | 89 MG | 60 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 2.4 G |
| Calcium, Ca | - | 0 MG |
| Iron, Fe | - | 0.86 MG |
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.