Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs Pork, cured, bacon, raw
Nutrition comparison per 100 g.
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
291 kcal
Pork, cured, bacon, raw
458 kcal
Calories
291 kcal
458 kcal
Protein
25.9 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
20.0 g
45.0 g
Sodium
53 mg
833 mg
Key takeaways
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has 36% fewer calories (291 kcal vs 458 kcal).
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more protein (25.9 g vs 11.6 g).
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more carbs (0.0 g vs 0.7 g).
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more fat (20.0 g vs 45.0 g).
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more sodium (53 mg vs 833 mg).
| Macronutrients | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 291 kcal | 458 kcal |
| Protein | 25.9 g | 11.6 g |
| Total Fat | 20.0 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 | 53.7 g | 40.2 g |
| Carbohydrates | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 20.0 g | 45.0 g |
| Saturated Fat | 7.9 g | 15.0 g |
| Monounsaturated Fat | 8.4 g | 20.0 g |
| Polyunsaturated Fat | 0.8 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 178.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 519.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 25.9 g | 11.6 g |
| Histidine | 825.0 mg | 436.0 mg |
| Isoleucine | 1,176.0 mg | 544.0 mg |
| Leucine | 2,057.0 mg | 903.0 mg |
| Lysine | 2,185.0 mg | 962.0 mg |
| Methionine | 673.0 mg | 258.0 mg |
| Phenylalanine | 1,021.0 mg | 460.0 mg |
| Threonine | 1,033.0 mg | 454.0 mg |
| Tryptophan | 170.0 mg | 97.0 mg |
| Valine | 1,283.0 mg | 617.0 mg |
| Alanine | 1,572.0 mg | 742.0 mg |
| Arginine | 1,672.0 mg | 751.0 mg |
| Aspartic Acid | 2,355.0 mg | 1,091.0 mg |
| Cystine | 334.0 mg | 129.0 mg |
| Glutamic Acid | 3,881.0 mg | 1,707.0 mg |
| Glycine | 1,574.0 mg | 814.0 mg |
| Proline | 1,232.0 mg | 636.0 mg |
| Serine | 1,018.0 mg | 441.0 mg |
| Tyrosine | 824.0 mg | 363.0 mg |
| Vitamins | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 | 0.3 mcg | 1.6 mcg |
| Vitamin E | 0.5 mg | 0.3 mg |
| Vitamin K | 1.8 mcg | 0.0 mcg |
| Thiamin (B1) | 0.1 mg | 0.3 mg |
| Riboflavin (B2) | 0.1 mg | 0.1 mg |
| Niacin (B3) | 6.9 mg | 3.8 mg |
| Vitamin B6 | 0.5 mg | 0.2 mg |
| Folate (B9) | 8.0 mcg | 2.0 mcg |
| Vitamin B12 | 1.5 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 0.5 mg |
| Choline | 98.5 mg | 46.6 mg |
| Betaine | 12.9 mg | 0.9 mg |
| Minerals | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 19.0 mg | 6.0 mg |
| Iron | 1.7 mg | 0.5 mg |
| Magnesium | 22.0 mg | 12.0 mg |
| Phosphorus | 201.0 mg | 188.0 mg |
| Potassium | 323.0 mg | 208.0 mg |
| Sodium | 53.0 mg | 833.0 mg |
| Zinc | 4.7 mg | 1.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 28.0 mcg | 20.2 mcg |
| Fluoride | 22.4 mcg | 4.0 mcg |
| Sterols | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 97.0 mg | 68.0 mg |
| Other | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled or Pork, cured, bacon, raw?
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has fewer calories: 291 kcal for Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs 458 kcal for Pork, cured, bacon, raw per 100 g.
Which has more protein, Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled or Pork, cured, bacon, raw?
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more protein: 25.9 g for Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs 11.6 g for Pork, cured, bacon, raw per 100 g.
Is Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled or Pork, cured, bacon, raw healthier?
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled is lower in calories, and Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.