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Bacon, cooked
Bacon, cooked4
VS
Beef liver, raw
Beef liver, raw4

Dead heat · 8 categories decided · 2 ties

Bacon, cooked: 100 g · Beef liver, raw: 100 g.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Bacon, cooked for more protein, more potassium, more calcium and more magnesium.

Pick Beef liver, raw for less saturated fat, less sodium, more iron and more vitamin C.

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    548 kcal
    135 kcal
  • Proteinmore is better
    WIN35.73 g
    20.36 g
  • Carbohydrate
    1.35 g
    3.89 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    43.27 g
    3.63 g
  • Saturated fatless is better
    14.19 g
    1.23 gWIN
  • Sodiumless is better
    2193 mg
    69 mgWIN
  • Potassiummore is better
    WIN539 mg
    313 mg
  • Calciummore is better
    WIN10 mg
    5 mg
  • Ironmore is better
    1.49 mg
    4.9 mgWIN
  • Magnesiummore is better
    WIN30 mg
    18 mg
  • Vitamin Cmore is better
    0 mg
    1.3 mgWIN
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Bacon, cooked vs Beef liver, raw · Foodatron