Nutrition Comparison Tool
Search the database of over 800,000 foods to compare 20 foods or more.
instructions
Save Share
Scan Bar Code
Cooked Bacon (Pan-Fried)
×
Dry Pork Salami
×
Snacks, beef jerky, chopped and formed
×
Clear Save
Number of Servings:
Edit Share Save
Comparison Bar Charts

Calories Comparison


2000 calories = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 23% DV 468 calories
  • Dry Pork Salami 100 grams (x1) 20% DV 407 calories
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 21% DV 410 calories

Fat Comparison


78g = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 45% DV 35.1g
  • Dry Pork Salami 100 grams (x1) 43% DV 33.7g
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 33% DV 25.6g

Carbohydrate Comparison


275g = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 1% DV 1.7g
  • Dry Pork Salami 100 grams (x1) 1% DV 1.6g
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 4% DV 11g

Protein Comparison


50g = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 68% DV 33.9g
  • Dry Pork Salami 100 grams (x1) 45% DV 22.6g
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 66% DV 33.2g

Cholesterol Comparison


300mg = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 33% DV 99mg
  • Dry Pork Salami 100 grams (x1) 26% DV 79mg
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 16% DV 48mg

Saturated Fats Comparison


20g = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 60% DV 12g
  • Dry Pork Salami 100 grams (x1) 59% DV 11.9g
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 54% DV 10.9g

Fiber Comparison


28g = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 0% DV 0g
  • Dry Pork Salami 100 grams (x1) 0% DV 0g
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 6% DV 1.8g

Sugars Comparison


50g = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 0% DV 0g
  • Dry Pork Salami 100 grams (x1) --% DV --g
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 18% DV 9g

Iron Comparison


18mg = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 5% DV 0.95mg
  • Dry Pork Salami 100 grams (x1) 7% DV 1.3mg
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 30% DV 5.4mg

Calcium Comparison


1300mg = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 1% DV 11mg
  • Dry Pork Salami 100 grams (x1) 1% DV 13mg
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 2% DV 20mg

Potassium Comparison


4700mg = Full Bar. (-- = missing data)
  • Cooked Bacon (Pan-Fried) 100 grams (x1) 11% DV 499mg
  • Dry Pork Salami 100 grams (x1) 8% DV 378mg
  • Snacks, beef jerky, chopped and formed 100 grams (x1) 13% DV 597mg
Comparison Table

Table Legend

  1. Cooked Bacon (Pan-Fried)
  2. Dry Pork Salami
  3. Snacks, beef jerky, chopped and formed
155 nutrients
-- = missing data
Macronutrients
Food # 1 2 3
Weight (g) 100 100 100
Calories
(%DV)		 468
(23%)		 407
(20%)		 410
(21%)
Fat (g)
(%DV)		 35.1
(45%)		 33.7
(43%)		 25.6
(33%)
Protein (g)
(%DV)		 33.9
(68%)		 22.6
(45%)		 33.2
(66%)
Carbohydrate (g)
(%DV)		 1.7
(1%)		 1.6
(1%)		 11
(4%)
Sugars (g)
(%DV)		 0
(0%)		 --
(--%)		 9
(18%)
Fiber (g)
(%DV)		 0
(0%)		 0
(0%)		 1.8
(6%)
Cholesterol (mg)
(%DV)		 99
(33%)		 79
(26%)		 48
(16%)
Saturated Fats (g)
(%DV)		 12
(60%)		 11.9
(59%)		 10.9
(54%)
Net-Carbs (g) 1.7
1.6
9.2
Trans Fatty Acids (g) 0.14
--
--
  Minerals
Food # 1 2 3
Weight (g) 100 100 100
Calcium (mg)
(%DV)		 11
(1%)		 13
(1%)		 20
(2%)
Iron, Fe (mg)
(%DV)		 0.95
(5%)		 1.3
(7%)		 5.4
(30%)
Potassium, K (mg)
(%DV)		 499
(11%)		 378
(8%)		 597
(13%)
Magnesium (mg)
(%DV)		 31
(7%)		 22
(5%)		 51
(12%)
Phosphorus, P (mg)
(%DV)		 388
(31%)		 229
(18%)		 407
(33%)
Sodium (mg)
(%DV)		 1684
(70%)		 2260
(94%)		 1785
(74%)
Zinc, Zn (mg)
(%DV)		 3.1
(28%)		 4.2
(38%)		 8.1
(74%)
Copper, Cu (mg)
(%DV)		 0.11
(12%)		 0.16
(18%)		 0.23
(25%)
Manganese (mg)
(%DV)		 0.02
(1%)		 0.07
(3%)		 0.11
(5%)
Selenium, Se (mcg)
(%DV)		 50.7
(92%)		 25.4
(46%)		 10.7
(19%)
Fluoride, F (mcg)
(%AI)		 --
(--%)		 --
(--%)		 --
(--%)
Molybdenum (mcg) --
--
--
Iodine, I (mcg) --
--
--
Chlorine (mg) --
--
--
Chromium (mcg) --
--
--
  Vitamins
Food # 1 2 3
Weight (g) 100 100 100
Vitamin A, RAE (mcg)
(%DV)		 11
(1%)		 0
(0%)		 0
(0%)
Vitamin C (mg)
(%DV)		 0
(0%)		 0
(0%)		 0
(0%)
Thiamin (B1) (mg)
(%DV)		 0.56
(47%)		 0.93
(78%)		 0.15
(13%)
Riboflavin (B2) (mg)
(%DV)		 0.23
(18%)		 0.33
(25%)		 0.14
(11%)
Niacin (B3) (mg)
(%DV)		 10.5
(65%)		 5.6
(35%)		 1.7
(11%)
Vitamin B5 (PA) (mg)
(%DV)		 1.1
(22%)		 1.1
(21%)		 0.16
(3%)
Vitamin B6 (mg)
(%DV)		 0.54
(31%)		 0.55
(32%)		 0.18
(11%)
Biotin (mcg) --
--
--
Folate (B9) (mcg)
(%DV)		 0
(0%)		 2
(1%)		 134
(34%)
Folic acid (mcg)
(%)		 0
(0%)		 0
(0%)		 0
(0%)
Food Folate (mcg)
(%)		 0
(0%)		 2
(1%)		 134
(34%)
Folate DFE (mcg)
(%)		 0
(0%)		 2
(1%)		 134
(34%)
Choline (mg)
(%DV)		 89.5
(16%)		 --
(--%)		 109.1
(20%)
Vitamin B12 (mcg)
(%DV)		 1.1
(45%)		 2.8
(117%)		 0.99
(41%)
Retinol (mcg) 11
0
0
Carotene, beta (mcg)
(%RDA)		 0
(0%)		 --
(--%)		 0
(0%)
Carotene, alpha (mcg)
(%RDA)		 0
(0%)		 --
(--%)		 0
(0%)
Cryptoxanthin, beta (mcg)
(%RDA)		 0
(0%)		 --
(--%)		 0
(0%)
Vitamin A, IU (IU) 37 0 0
Lycopene (mcg) 0
--
0
Lut + Zeaxanthin (mcg) 0
--
0
Vitamin E (mg)
(%DV)		 0.42
(3%)		 --
(--%)		 0.49
(3%)
Vitamin D (mcg)
(%DV)		 0.4
(2%)		 --
(--%)		 0.3
(2%)
Vitamin D2 (mcg) --
--
--
Vitamin D3 (mcg) 0.4
--
0.3
Vitamin D (IU)
(%DV)		 17
(2%)		 --
(--%)		 11
(1%)
Vitamin K (mcg)
(%DV)		 0
(0%)		 --
(--%)		 2.3
(2%)
Vitamin K1 (mcg) --
--
--
Menaquinone-4 (K2) (mcg) --
--
--
  Other
Food # 1 2 3
Weight (g) 100 100 100
Water (g) 23.7
36.2
23.4
Ash (g) 6
6
7
Alcohol (g) 0
0
0
Caffeine (mg) 0
--
0
Theobromine (mg) 0
--
0
PRAL score 19.49
10.81
17.13
  Carbohydrates
Food # 1 2 3
Weight (g) 100 100 100
Soluble Fiber (g) --
--
--
Insoluble Fiber (g) --
--
--
Added Sugar (g)
(%DV)		 --
(--%)		 --
(--%)		 --
(--%)
Sucrose (g) --
--
--
Glucose (Dextrose) (g) --
--
--
Fructose (g) --
--
--
Lactose (g) --
--
--
Maltose (g) --
--
--
Galactose (g) --
--
--
Starch (g) --
--
--
Carbohydrate, other (g) --
--
--
Total sugar alcohols (g) --
--
--
  Fats
Food # 1 2 3
Weight (g) 100 100 100
Monounsaturated Fats (g) 15.53
16
11.305
Polyunsaturated Fats (g) 6.112
3.74
1.011
Omega 3s (g)
(%AI)		 0.229
(14%)		 0.28
(18%)		 0.185
(12%)
Omega 6s (g)
(%AI)		 5.519
(32%)		 3.27
(19%)		 0.81
(5%)
Omega 3 to Omega 6 Ratio 0.04
0.09
0.23
Omega 6 to Omega 3 Ratio 24.1
11.68
4.38
Omega 3s  
alpha-Linolenic Acid (ALA) (g)
(%)		 0.223
(14%)		 --
(--%)		 --
(--%)
Eicosapentaenoic Acid (EPA) (g) 0.004
0
0
Docosapentaenoic Acid (DPA) (g) 0.026
0
0
Docosahexaenoic Acid (DHA) (g) 0.008
0
0
n-3-Eicosatrienoic Acid (20:3) (g) 0.032
--
--
Omega 6s  
Linoleic Acid (n-6-c-c) (g) 5.247
--
--
gamma-Linolenic Acid (GLA) (g) 0.006
--
--
c-c-n6-Eicosadienoic Acid (g) 0.224
--
--
DHG-linolenic acid (DGLA) (g) 0.042
--
--
Arachidonic acid (AA) (g) --
--
--
Saturated Fats  
Butyric (4:0) (g) 0
0
0
Caproic (6:0) (g) 0
0
0
Caprylic Acid (8:0) (g) 0
0
0
Capric Acid (10:0) (g) 0
0
0.015
Lauric Acid (12:0) (g) 0
0
0.162
Tridecanoic Acid (13:0) (g) --
--
--
Myristic Acid (14:0) (g) 0.441
0.52
0.819
Pentadecanoic Acid (15:0) (g) 0.018
--
--
Palmitic Acid (16:0) (g) 7.635
7.64
5.72
Margaric Acid (17:0) (g) 0.105
--
--
Stearic Acid (18:0) (g) 3.679
3.56
3.897
Arachidic Acid (20:0) (g) 0.07
--
--
Behenic Acid (22:0) (g) 0.014
--
--
Lignoceric Acid (24:0) (g) 0.002
--
--
Monounsaturated Fats  
Myristoleic Acid (14:1) (g) 0.006
--
--
Pentadecenoic Acid (15:1) (g) 0
--
--
Palmitoleic Acid (16:1) (g) 0.778
1.22
1.135
cis-Palmitoleic Acid (16:1 cis) (g) 0.772
--
--
Heptadecenoic Acid (17:1) (g) 0.105
--
--
Oleic Acid (18:1) (g) 14.342
14.67
10.099
c-Oleic Acid (18:1 cis) (g) 14.237
--
--
c-Vaccenic acid (g) --
--
--
Gadoleic Acid (20:1) (g) 0.294
0
0.071
Docosenoic Acid (22:1) (g) 0.006
0
0
c-Docosenoic Acid (22:1 c) (g) 0.006
--
--
c-Tetracosenoic Acid (24:1 c) (g) 0
--
--
Polyunsaturated Fats  
Octadecadienoic Acid (18:2) (g) 5.327
3.27
0.81
Conjugated Linoleic Acid (CLAs) (g) 0.047
--
--
Octadecadienoic Acid (mixed) (g) --
--
--
Octadecatrienoic (undiff) (g) 0.229
0.28
0.185
Octadecatrienoic Acid (mixed) (g) --
--
--
Parinaric Acid (18:4) (g) 0
0
0
Eicosatrienoic Acid (20:3) (g) 0.074
--
--
Eicosatetraenoic Acid 20:4 (g) 0.168
0.16
0.016
Heneicosapentaenoic Acid 21:5 (g) --
--
--
22:4 (g) 0.049
--
--
Trans Fats  
t-Polyenoic Fats (g) 0.033
--
--
t-Monoenoic Fats (g) 0.11
--
--
t-Palmitoleic Acid (16:1 t) (g) 0.006
--
--
t-Oleic Acid (18:1 t) (g) 0.104
--
--
t-Docosenoic Acid (22:1 t) (g) 0
--
--
t-Octadecadienoic Acid (18:2 t) (g) 0.033
--
--
t-t-Octadecadienoic Acid (g) --
--
--
Phytosterols (Plant Sterols)  
Phytosterols (g) --
0
--
Stigmasterol (g) --
--
--
Campesterol (g) --
--
--
Beta-sitosterol (g) --
--
--
Amino Acids
Food # 1 2 3
Weight (g) 100 100 100
Essential  
Histidine (mg)
(%RDI)		 1391
(199%)		 614
(88%)		 --
(--%)
Isoleucine (mg)
(%RDI)		 1619
(116%)		 1084
(77%)		 --
(--%)
Leucine (mg)
(%RDI)		 2814
(103%)		 1625
(60%)		 --
(--%)
Lysine (mg)
(%RDI)		 3041
(145%)		 1878
(89%)		 --
(--%)
Methionine (mg)
(%RDI)		 937
(129%)		 470
(65%)		 --
(--%)
Phenylalanine (mg)
(%RDI)		 1421
(162%)		 940
(107%)		 --
(--%)
Threonine (mg)
(%RDI)		 1504
(143%)		 1012
(96%)		 --
(--%)
Tryptophan (mg)
(%RDI)		 407
(145%)		 253
(90%)		 --
(--%)
Valine (mg)
(%RDI)		 1729
(95%)		 1120
(62%)		 --
(--%)
Conditional  
Arginine (mg) 2203
1373
--
Cystine (mg)
(%RDI)		 385
(134%)		 289
(101%)		 --
(--%)
Glycine (mg) 1545
1553
--
Proline (mg) 1382
1336
--
Tyrosine (mg)
(%RDI)		 1355
(155%)		 686
(78%)		 --
(--%)
Non-Essential  
Alanine (mg) 1958
1336
--
Aspartic acid (mg) 3198
2095
--
Betaine (mg) 8
--
--
Glutamic acid (mg) 5223
3829
--
Hydroxyproline (mg) 119
--
--
Serine (mg) 1428
903
--
Data Source
Cooked Bacon (Pan-Fried)
USDA Food Data Central Standard Release (Common)
Dry Pork Salami
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
Snacks, beef jerky, chopped and formed
USDA Food Data Central Standard ReleaseOmega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.