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Bacon, cooked Leader
Bacon, cooked4
VS
Veal loin, cooked
Veal loin, cooked3

Bacon, cooked leads 4–3 · 7 categories decided · 3 ties

Each value is per 100 g edible portion.

The verdict

Bacon, cooked comes out ahead, winning 4 of 7 nutrient match-ups.

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

Pick Veal loin, cooked for less saturated fat, less sodium and more calcium.

Evenly matched on fiber, sugar and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    548 kcal
    217 kcal
  • Proteinmore is better
    WIN35.73 g
    24.8 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
    12.32 g
  • Saturated fatless is better
    14.19 g
    5.26 gWIN
  • Sodiumless is better
    2193 mg
    93 mgWIN
  • Potassiummore is better
    WIN539 mg
    325 mg
  • Calciummore is better
    10 mg
    19 mgWIN
  • Ironmore is better
    WIN1.49 mg
    0.87 mg
  • Magnesiummore is better
    WIN30 mg
    25 mg
  • Vitamin Cmore is better
    0 mg
    0 mg
  • 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 Veal loin, cooked · Foodatron