Pork Products

Category guide

336 entries of fresh pork, cured ham, bacon, and shoulder cuts. Fresh lean pork rivals chicken breast on protein while offering thiamin (vitamin B11) at levels few foods match. Cured products — bacon, ham, sausage — are where sodium and fat climb sharply, which is the main distinction to keep in mind inside this category.

Tips for choosing

• Fresh loin is lean; bacon and cured shoulder are not — the spread inside this category is huge.
• Pork is one of the best dietary sources of thiamin (B1).
• Cured meats carry high sodium by design; check the sodium column before comparing.
• Cooking temperature matters for safety, but nutritionally what matters is the cut and cure.

Standout foods in this category

Top 10 by Protein

1. 1 Pork, cured, bacon, cooked, microwaved 39.01 g
2. 2 Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium 37.04 g
3. 3 Pork, cured, bacon, cooked, baked 35.73 g
4. 4 Pork, cured, bacon, pre-sliced, cooked, pan-fried 33.92 g
5. 5 Pork, ground, 96% lean / 4% fat, cooked, pan-broiled 31.69 g
6. 6 Pork, Leg sirloin tip roast, boneless, separable lean and fat, cooked, braised 31.11 g
7. 7 Pork, fresh, loin, sirloin (chops), bone-in, separable lean only, cooked, braised 31.0 g
8. 8 Pork, ground, 96% lean / 4% fat, cooked, crumbles 30.55 g
9. 9 Pork, fresh, loin, top loin (chops), boneless, separable lean only, cooked, braised 30.54 g
10. 10 Pork, fresh, loin, top loin (chops), boneless, separable lean only, cooked, pan-fried 30.46 g