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Pork, cured, bacon, restaurantvsYogurt, plain, nonfat

Pork, cured, bacon, restaurant leads in Protein (40 vs 4) and Iron (1 vs 0) and 1 more, while Yogurt, plain, nonfat leads in Sodium (49 vs 1,800) and Calcium (159 vs 13).

Macronutrients (per 100g)

500
Calories
N/A
40
Protein
4
37
Total Fat
0
2
Carbohydrates
8
N/A
Dietary Fiber
N/A
3
Sugar
N/A
N/A
Cholesterol
3

Vitamins & Minerals (per 100g)

1,800
Sodium
49
13
Calcium
159
1
Iron
0
561
Potassium
204
N/A
Vitamin C
N/A

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