Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs Pork, cured, bacon, raw
Nutrition comparison per 100 g.
Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
249 kcal
Pork, cured, bacon, raw
458 kcal
Calories
249 kcal
458 kcal
Protein
27.3 g
11.6 g
Carbs
0.0 g
0.7 g
Fiber
0.0 g
0.0 g
Sugars
0.0 g
0.0 g
Fat
14.7 g
45.0 g
Sodium
56 mg
833 mg
Key takeaways
- Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has 46% fewer calories (249 kcal vs 458 kcal).
- Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more protein (27.3 g vs 11.6 g).
- Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more carbs (0.0 g vs 0.7 g).
- Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more fat (14.7 g vs 45.0 g).
- Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more sodium (56 mg vs 833 mg).
| Macronutrients | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 249 kcal | 458 kcal |
| Protein | 27.3 g | 11.6 g |
| Total Fat | 14.7 g | 45.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Water | 57.5 g | 40.2 g |
| Carbohydrates | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Fats & Fatty Acids | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 14.7 g | 45.0 g |
| Saturated Fat | 5.7 g | 15.0 g |
| Monounsaturated Fat | 6.0 g | 20.0 g |
| Polyunsaturated Fat | 0.5 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 93.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 402.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 27.3 g | 11.6 g |
| Histidine | 870.0 mg | 436.0 mg |
| Isoleucine | 1,241.0 mg | 544.0 mg |
| Leucine | 2,169.0 mg | 903.0 mg |
| Lysine | 2,304.0 mg | 962.0 mg |
| Methionine | 710.0 mg | 258.0 mg |
| Phenylalanine | 1,077.0 mg | 460.0 mg |
| Threonine | 1,089.0 mg | 454.0 mg |
| Tryptophan | 179.0 mg | 97.0 mg |
| Valine | 1,353.0 mg | 617.0 mg |
| Alanine | 1,658.0 mg | 742.0 mg |
| Arginine | 1,763.0 mg | 751.0 mg |
| Aspartic Acid | 2,484.0 mg | 1,091.0 mg |
| Cystine | 352.0 mg | 129.0 mg |
| Glutamic Acid | 4,093.0 mg | 1,707.0 mg |
| Glycine | 1,660.0 mg | 814.0 mg |
| Proline | 1,300.0 mg | 636.0 mg |
| Serine | 1,074.0 mg | 441.0 mg |
| Tyrosine | 869.0 mg | 363.0 mg |
| Vitamins | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | 11.0 mcg |
| Vitamin C | 0.0 mg | 0.0 mg |
| Vitamin D | ~ | 1.6 mcg |
| Vitamin E | 0.5 mg | 0.3 mg |
| Vitamin K | 1.6 mcg | 0.0 mcg |
| Thiamin (B1) | 0.1 mg | 0.3 mg |
| Riboflavin (B2) | 0.1 mg | 0.1 mg |
| Niacin (B3) | 7.3 mg | 3.8 mg |
| Vitamin B6 | 0.6 mg | 0.2 mg |
| Folate (B9) | 8.0 mcg | 2.0 mcg |
| Vitamin B12 | 1.6 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 0.5 mg |
| Choline | ~ | 46.6 mg |
| Betaine | ~ | 0.9 mg |
| Minerals | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 20.0 mg | 6.0 mg |
| Iron | 1.8 mg | 0.5 mg |
| Magnesium | 23.0 mg | 12.0 mg |
| Phosphorus | 212.0 mg | 188.0 mg |
| Potassium | 340.0 mg | 208.0 mg |
| Sodium | 56.0 mg | 833.0 mg |
| Zinc | 4.9 mg | 1.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 29.5 mcg | 20.2 mcg |
| Fluoride | ~ | 4.0 mcg |
| Sterols | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 89.0 mg | 68.0 mg |
| Other | Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Alcohol | 0.0 g | 0.0 g |
| Caffeine | 0.0 mg | 0.0 mg |
| Theobromine | 0.0 mg | 0.0 mg |
| Ash | 1.1 g | 2.5 g |
Frequently asked questions
Which has fewer calories, Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled or Pork, cured, bacon, raw?
Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has fewer calories: 249 kcal for Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs 458 kcal for Pork, cured, bacon, raw per 100 g.
Which has more protein, Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled or Pork, cured, bacon, raw?
Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more protein: 27.3 g for Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs 11.6 g for Pork, cured, bacon, raw per 100 g.
Is Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled or Pork, cured, bacon, raw healthier?
Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled is lower in calories, and Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.