Juice, prune, shelf-stablevsPork, cured, bacon, restaurant
Pork, cured, bacon, restaurant leads in Protein (40 vs 0) and Sugar (3 vs 15) and 2 more, while Juice, prune, shelf-stable leads in Sodium (6 vs 1,800) and Calcium (16 vs 13).
Macronutrients (per 100g)
N/A
Calories
500
0
Protein
40
N/A
Total Fat
37
N/A
Carbohydrates
2
N/A
Dietary Fiber
N/A
15
Sugar
3
N/A
Cholesterol
N/A
Vitamins & Minerals (per 100g)
6
Sodium
1,800
16
Calcium
13
0
Iron
1
218
Potassium
561
0
Vitamin C
N/A
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Data sourced from USDA FoodData Central (CC0 1.0 Universal (public domain)).