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Bacon, cooked
Bacon, cooked4
VS
Beef tongue, cooked
Beef tongue, cooked4

Dead heat · 8 categories decided · 2 ties

Both foods compared at 100 kcal.

The verdict

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

Pick Bacon, cooked for less saturated fat, more potassium, more calcium and more magnesium.

Pick Beef tongue, cooked for more protein, 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
    100 kcal
    100 kcal
  • Proteinmore is better
    6.52 g
    6.79 gWIN
  • Carbohydrate
    0.25 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    7.9 g
    7.85 g
  • Saturated fatless is better
    WIN2.59 g
    2.86 g
  • Sodiumless is better
    400.18 mg
    22.89 mgWIN
  • Potassiummore is better
    WIN98.36 mg
    64.79 mg
  • Calciummore is better
    WIN1.82 mg
    1.76 mg
  • Ironmore is better
    0.27 mg
    0.92 mgWIN
  • Magnesiummore is better
    WIN5.47 mg
    5.28 mg
  • Vitamin Cmore is better
    0 mg
    0.46 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 tongue, cooked · Foodatron