Bacon Grease vs Butter: What is the difference? (2024)

Why is Bacon Grease better than Butter?

• 25.1% more food energy (kcal) per 100g?
  897 kcalvs717 kcal
• 25.14% more food energy (kJ) per 100g?
  3753 kJvs2999 kJ
• 100% smaller amount of sugars per 100g?
• 22.67% more lipids per 100g?
  99.5 gvs81.11 g
• 5.56x more ash per 100g?
  0.5 gvs0.09 g
• 139 mg more sodium per 100g?
  150 mgvs11 mg
• 22.22% more zinc per 100g?
  0.11 mgvs0.09 mg
• 2.24x more choline per 100g?
  42.2 mgvs18.8 mg

Why is Butter better than Bacon Grease?

• Vastly more proteins per 100g.?
  0.85 gvs0 g
• Clearly more niacin per 100g.?
  0.04 mgvs0 mg
• Significantly higher water content per 100g.?
  17.94 gvs0 g
• Considerably more carbohydrates per 100g.?
  0.06 gvs0 g
• Distinctly more calcium per 100g.?
  24 mgvs0 mg
• Substantially more iron per 100g.?
  0.02 mgvs0 mg
• Notably more magnesium per 100g.?
  2 mgvs0 mg
• Explicitly more phosphorus per 100g.?
  24 mgvs0 mg

Proteins are essential for a healthy, balanced diet. The recommended daily dose is 0.8-1g of protein per 1 kg of body weight.

The amount of food energy in kilocalories (kcal) per 100g. The minimum daily requirement is approximately 1,800 kcal (according to the Food and Agriculture Organization of the United Nations).

A form of unsaturated fat with more than one double bond in its structure. Unsaturated fats are usually healthy fatty acids, increasing good cholesterol and decreasing bad cholesterol.

Dietary fiber, also called roughage, is present in plants, in soluble or insoluble form. Eating fruits, vegetables and whole grains rich in fiber helps the digestion process.

A form of unsaturated fat with one double bond in its structure. Unsaturated fats are usually healthy fatty acids, increasing good cholesterol and decreasing bad cholesterol.

Cholesterol is a lipid essential for producing hormones and takes two forms: LDL, or bad cholesterol, and HDL, good cholesterol. LDL (low-density lipoprotein) contributes to plaque, which can clog arteries and increases the risk of strokes and heart attacks. HDL (high-density lipoprotein) removes LDL from the arteries and carries it to the liver to be broken down.

Beta carotene is a pigment found in plants and is an antioxidant. When ingested, it converts to vitamin A1 (retinol), which is necessary for eye health, skin health and for maintaining a strong immune system.

Caffeine is a psychoactive substance that stimulates the central nervous system. It increases energy levels and boosts concentration.

The amount of food energy in kiloJoules (kJ) per 100g. The minimum daily requirement is approximately 7,500 kJ (according to the Food and Agriculture Organization of the United Nations).

Vitamin A is a fat soluble vitamin that comes in various forms. It is primarily important in maintaining healthy vision and the development of bones, soft tissues and skin. IU (International Units) is the unit of measurement that almost all food labels use.

Vitamin B12 (cobalamin) is important for maintaining the health of the nervous system. It works closely with folate (vitamin B9) in the production of red blood cells and the processing of iron.

Folate (vitamin B9), a natural form of folic acid, helps maintain proper brain function. It is crucial during infancy, adolescence and pregnancy, as it helps in the production of genetic material, and is important in the development of cells and tissues.

Niacin or vitamin B3 aids the body by lowering cholesterol and triglycerides (fat). Like other vitamins from the B complex series, it also helps convert carbohydrates into glucose.

Pantothenic acid (vitamin B5) contributes to lowering cholesterol and triglycerides (fat) in the body. Like all B vitamins, it is involved in the conversion of carbohydrates into glucose. It also contributes to maintaining the health of the nervous system.

Ribolflavin (vitamin B2) is one of the most important vitamins from the B complex series. It is necessary for breaking down carbohydrates and for processing amino acids and fats.

Thiamin (vitamin B1) assists the body's cells change carbohydrates into energy. It is commonly found in grain-based foods like bread and cereals.

Vitamin B6 (pyridoxine) is needed for the production of the neurotransmitters serotonin and norepinephrine. It's essential for absorbing vitamin B12 and takes part in the production of red blood cells, various cells of the immune system and in the formation of myelin, which protects nerve cells from damage.

Vitamin A is a fat-soluble vitamin that is primarily important for maintaining healthy vision. It also acts as an antioxidant and is important for the health of teeth, bones, soft tissues and skin. RAE (Retinol Activity Equivalent) is the unit of measurement the scientific community prefers.

Leucine is an essential amino acid for adipose, muscle and liver tissues. It stimulates protein synthesis, protecting muscles from stress and is important for regulating blood sugar and stimulating insulin release, which is important for building muscles.

Histidine, an essential amino acid, helps to maintain myelin sheaths, which is mainly needed to protect nerve cells, helps to remove heavy metals from the system, to promote lung health, lower blood pressure and protect the body from radiation damage.

Tryptophan is an essential amino acid that the body needs for growth, for creating the sleep hormone melatonin, the neurotransmitter serotonin and for the synthesis of vitamin B3.

Arginine is important for body processes like wound healing, assisting the kidneys in removing waste products, maintaining immune system and hormone function, and assisting in the dilation and relaxation of arteries.

Cystine is a non-essential amino acid that helps proteins in maintaining their structure. It also supports tissue formation and is necessary for the body to produce glutathione to remove toxins from the liver.

Glutamic acid or glutamate is primarily used by the brain as it is a neurotransmitter. It helps to excite the brain and to maintain normal brain function by removing excess ammonia, inhibiting proper brain functioning, and then convert it to glutamine.

Isoleucine is an essential amino acid, important for the the synthesis of hemoglobin, the regulation and stabilization of blood sugars and energy levels, and tissue repair.

Lysine is an essential amino acid that helps the body absorb calcium and has a crucial role in collagen formation.

Methionine is an essential amino acid that plays an important role in synthesizing other proteins, forming cartilage tissues, dissolving fat and reducing fat in the liver. It has an anti-inflammatory and pain relieving effect and strengthens hair and nail structure.

Iron is found in hemoglobin, which represents approximately 2 thirds of the body’s iron reserve.

Magnesium is an important mineral for bone development and helps the proper functioning of various metabolic processes, like activating the enzymes that help in energy production.

Calcium is a mineral which is very important for bone health. The recommended daily dose for adults is approximately 1000mg.

Phosphorus is the second most abundant mineral found in the human body, after calcium. It helps cellular reproduction and contributes to the growth and repair of tissues.

Manganese is a trace mineral that assists in bone formation, skin integrity and assists the enzymes that control blood sugar.

Zinc plays an important part in cell division and in strengthening the immune system.

Copper is an essential trace mineral that helps in the formation of collagen and elastin, which are essential for tissue and bone integrity.

Potassium is a mineral that helps muscles contract, regulates the fluid balance in the body, helps maintain a normal blood pressure and kidney health.

The ash content refers to the total amount of minerals contained (potassium, sodium, calcium, magnesium).

The total amount of sugars, including glucose, fructose, galactose, sucrose, lactose, maltose, and trehalose. A sugar-heavy diet can cause metabolic dysfunctions.

Carbohydrates are composed of carbon, oxygen and hydrogen, and are divided in 4 groups: oligosaccharides (glycose), monosaccharides and disaccharides which are sugars and serve as a quick source of energy, while polysaccharides, like starches serve for storing energy.