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Cheese, pasteurized process, American, vitamin D fortifiedvsPork, cured, bacon, restaurant

Pork, cured, bacon, restaurant leads in Protein (40 vs 18) and Iron (1 vs 0) and 1 more, while Cheese, pasteurized process, American, vitamin D fortified leads in Sugar (3 vs 3) and Sodium (1,700 vs 1,800) and 1 more.

Macronutrients (per 100g)

366
Calories
500
18
Protein
40
31
Total Fat
37
5
Carbohydrates
2
N/A
Dietary Fiber
N/A
3
Sugar
3
99
Cholesterol
N/A

Vitamins & Minerals (per 100g)

1,700
Sodium
1,800
625
Calcium
13
0
Iron
1
138
Potassium
561
N/A
Vitamin C
N/A

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Data sourced from USDA FoodData Central (CC0 1.0 Universal (public domain)).