Flour, ryevsPork, cured, bacon, restaurant
Pork, cured, bacon, restaurant leads in Protein (40 vs 8) and Potassium (561 vs 465), while Flour, rye leads in Sodium (0 vs 1,800) and Calcium (35 vs 13) and 1 more.
Macronutrients (per 100g)
N/A
Calories
500
8
Protein
40
2
Total Fat
37
77
Carbohydrates
2
15
Dietary Fiber
N/A
N/A
Sugar
3
N/A
Cholesterol
N/A
Vitamins & Minerals (per 100g)
0
Sodium
1,800
35
Calcium
13
3
Iron
1
465
Potassium
561
N/A
Vitamin C
N/A
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Data sourced from USDA FoodData Central (CC0 1.0 Universal (public domain)).