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Bacon, cooked
Bacon, cooked4
VS
Ground pork, cooked
Ground pork, cooked4

Dead heat · 8 categories decided · 2 ties

Bacon, cooked: 100 g · Ground pork, cooked: 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 iron and more magnesium.

Pick Ground pork, cooked for less saturated fat, less sodium, more calcium and more vitamin C.

Evenly matched on fiber and sugar.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    548 kcal
    297 kcal
  • Proteinmore is better
    WIN35.73 g
    25.69 g
  • Carbohydrate
    1.35 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    0 g
    0 g
  • Total fat
    43.27 g
    20.77 g
  • Saturated fatless is better
    14.19 g
    7.72 gWIN
  • Sodiumless is better
    2193 mg
    73 mgWIN
  • Potassiummore is better
    WIN539 mg
    362 mg
  • Calciummore is better
    10 mg
    22 mgWIN
  • Ironmore is better
    WIN1.49 mg
    1.29 mg
  • Magnesiummore is better
    WIN30 mg
    24 mg
  • Vitamin Cmore is better
    0 mg
    0.7 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 Ground pork, cooked · Foodatron