NutriBase

Bacon, Pre-Sliced vs Veal, Separable Lean Only: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Meat & Poultry Bacon, Pre-Sliced 407 kcal · 100 g VS Meat & Poultry Veal, Separable Lean Only 112 kcal · 100 g

Key differences

  • Bacon, Pre-Sliced has more calories; Veal, Separable Lean Only is lower in calories.
  • Veal, Separable Lean Only has more protein per 100 g.
  • Veal, Separable Lean Only is notably higher in iron.
  • Veal, Separable Lean Only is notably higher in calcium.
  • Bacon, Pre-Sliced is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Bacon, Pre-Sliced Veal, Separable Lean Only
Calories 407 kcal 112 kcal
Protein 12.5 g 20.2 g
Total Fat 39.3 g 2.9 g
Saturated Fat — 0.9 g
Carbohydrate 0.8 g 0 g
Dietary Fiber 0 g 0 g
Total Sugars 0.8 g —
Sodium 470 mg 86 mg
Potassium 506 mg 328 mg
Calcium 4 mg 15 mg
Iron 0.4 mg 0.9 mg
Magnesium 12 mg 25 mg
Vitamin C 0 mg 0 mg
Vitamin A 0 mcg 0 mcg
Vitamin D — —
Cholesterol — 83 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Bacon, Pre-Sliced

  • Protein 12.3%
  • Fat 86.9%
  • Carbs 0.8%

Veal, Separable Lean Only

  • Protein 75.8%
  • Fat 24.2%
  • Carbs 0%

Frequently asked questions

Which has more calories, Bacon, Pre-Sliced or Veal, Separable Lean Only?
Per 100 g: Bacon, Pre-Sliced has 407 kcal, Veal, Separable Lean Only has 112 kcal.
Which has more protein, Bacon, Pre-Sliced or Veal, Separable Lean Only?
Per 100 g: Bacon, Pre-Sliced has 12.5 g of protein, Veal, Separable Lean Only has 20.2 g.

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Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.