Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs Pork, cured, bacon, raw
Nutrition comparison per 100 g.
Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
264 kcal
Pork, cured, bacon, raw
458 kcal
Calories
264 kcal
458 kcal
Protein
26.4 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
16.8 g
45.0 g
Sodium
54 mg
833 mg
Key takeaways
- Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has 42% fewer calories (264 kcal vs 458 kcal).
- Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more protein (26.4 g vs 11.6 g).
- Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more carbs (0.0 g vs 0.7 g).
- Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more fat (16.8 g vs 45.0 g).
- Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more sodium (54 mg vs 833 mg).
| Macronutrients | Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 264 kcal | 458 kcal |
| Protein | 26.4 g | 11.6 g |
| Total Fat | 16.8 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 | 56.5 g | 40.2 g |
| Carbohydrates | Beef, short loin, top loin, steak, 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, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 16.8 g | 45.0 g |
| Saturated Fat | 6.6 g | 15.0 g |
| Monounsaturated Fat | 7.0 g | 20.0 g |
| Polyunsaturated Fat | 0.6 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 149.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 434.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 26.4 g | 11.6 g |
| Histidine | 844.0 mg | 436.0 mg |
| Isoleucine | 1,203.0 mg | 544.0 mg |
| Leucine | 2,103.0 mg | 903.0 mg |
| Lysine | 2,234.0 mg | 962.0 mg |
| Methionine | 688.0 mg | 258.0 mg |
| Phenylalanine | 1,044.0 mg | 460.0 mg |
| Threonine | 1,056.0 mg | 454.0 mg |
| Tryptophan | 174.0 mg | 97.0 mg |
| Valine | 1,312.0 mg | 617.0 mg |
| Alanine | 1,607.0 mg | 742.0 mg |
| Arginine | 1,710.0 mg | 751.0 mg |
| Aspartic Acid | 2,408.0 mg | 1,091.0 mg |
| Cystine | 341.0 mg | 129.0 mg |
| Glutamic Acid | 3,969.0 mg | 1,707.0 mg |
| Glycine | 1,610.0 mg | 814.0 mg |
| Proline | 1,260.0 mg | 636.0 mg |
| Serine | 1,041.0 mg | 441.0 mg |
| Tyrosine | 842.0 mg | 363.0 mg |
| Vitamins | Beef, short loin, top loin, steak, 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 | 1.7 mcg | 0.0 mcg |
| Thiamin (B1) | 0.1 mg | 0.3 mg |
| Riboflavin (B2) | 0.1 mg | 0.1 mg |
| Niacin (B3) | 7.0 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 | 100.7 mg | 46.6 mg |
| Betaine | 13.2 mg | 0.9 mg |
| Minerals | Beef, short loin, top loin, steak, 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 | 204.0 mg | 188.0 mg |
| Potassium | 328.0 mg | 208.0 mg |
| Sodium | 54.0 mg | 833.0 mg |
| Zinc | 4.8 mg | 1.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 28.5 mcg | 20.2 mcg |
| Fluoride | 22.4 mcg | 4.0 mcg |
| Sterols | Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 96.0 mg | 68.0 mg |
| Other | Beef, short loin, top loin, steak, 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 | 1.0 g | 2.5 g |
Frequently asked questions
Which has fewer calories, Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled or Pork, cured, bacon, raw?
Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has fewer calories: 264 kcal for Beef, short loin, top loin, steak, 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, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled or Pork, cured, bacon, raw?
Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more protein: 26.4 g for Beef, short loin, top loin, steak, 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, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled or Pork, cured, bacon, raw healthier?
Beef, short loin, top loin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled is lower in calories, and Beef, short loin, top loin, steak, 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.