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Pork, cured, bacon, restaurantvsSpinach, mature

Pork, cured, bacon, restaurant leads in Protein (40 vs 3) and Iron (1 vs 1) and 1 more, while Spinach, mature leads in Sodium (115 vs 1,800) and Calcium (65 vs 13).

Macronutrients (per 100g)

500
Calories
N/A
40
Protein
3
37
Total Fat
1
2
Carbohydrates
3
N/A
Dietary Fiber
2
3
Sugar
N/A
N/A
Cholesterol
N/A

Vitamins & Minerals (per 100g)

1,800
Sodium
115
13
Calcium
65
1
Iron
1
561
Potassium
460
N/A
Vitamin C
32

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