Bacon, Pre-Sliced vs Pork, Cured: Nutrition Comparison
Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.
Key differences
- Bacon, Pre-Sliced has more calories; Pork, Cured is lower in calories.
- Pork, Cured has more protein per 100 g.
- Pork, Cured is notably higher in iron.
- Pork, Cured is notably higher in calcium.
At a glance
Bacon, Pre-Sliced on the left, Pork, Cured on the right. The longer bar holds more per 100 g; green marks the generally more favorable value.
Nutrient comparison (per 100 g)
| Nutrient | Bacon, Pre-Sliced | Pork, Cured |
|---|---|---|
| Calories | 407 kcal | 113 kcal |
| Protein | 12.5 g | 20.6 g |
| Total Fat | 39.3 g | 3 g |
| Saturated Fat | — | 1 g |
| Carbohydrate | 0.8 g | 0.8 g |
| Dietary Fiber | 0 g | 0 g |
| Total Sugars | 0.8 g | 0.8 g |
| Sodium | 470 mg | 1,180 mg |
| Potassium | 506 mg | 367 mg |
| Calcium | 4 mg | 6 mg |
| Iron | 0.4 mg | 0.9 mg |
| Magnesium | 12 mg | 22 mg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin A | 0 mcg | 13 mcg |
| Vitamin D | — | 0.8 mcg |
| Cholesterol | — | 56 mg |
Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.
Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.
Bacon, Pre-Sliced
- Protein12.3%12.5 g
- Fat86.9%39.3 g
- Carbs0.8%0.8 g
Pork, Cured
- Protein73%20.6 g
- Fat24%3 g
- Carbs3%0.8 g
Frequently asked questions
- Which has more calories, Bacon, Pre-Sliced or Pork, Cured?
- Per 100 g: Bacon, Pre-Sliced has 407 kcal, Pork, Cured has 113 kcal.
- Which has more protein, Bacon, Pre-Sliced or Pork, Cured?
- Per 100 g: Bacon, Pre-Sliced has 12.5 g of protein, Pork, Cured has 20.6 g.
Compare with other foods
Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.