Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 541 kcalEnergy
- 37.04 gProtein
- 41.78 gFat
- 1.43 gCarbohydrate
| Nutrient | Per 100 g | 3 oz | Source field |
|---|---|---|---|
| Energy | 541 kcal | 460 kcal | 1008 Energy |
| Energy (kJ) | 2,262 kJ | 1,923 kJ | 1062 Energy |
| Protein | 37.04 g | 31.5 g | 1003 Protein |
| Fat | 41.78 g | 35.5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 13.739 g | 11.7 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 18.52 g | 15.7 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 4.548 g | 3.9 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0 g | 0 g | 1257 Fatty acids, total trans |
| Cholesterol | 110 mg | 94 mg | 1253 Cholesterol |
| Carbohydrate | 1.43 g | 1.2 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 0 g | 0 g | 1079 Fiber, total dietary |
| Sodium | 1,030 mg | 876 mg | 1093 Sodium, Na |
| Potassium | 565 mg | 480 mg | 1092 Potassium, K |
| Calcium | 11 mg | 9.3 mg | 1087 Calcium, Ca |
| Iron | 1.44 mg | 1.2 mg | 1089 Iron, Fe |
| Water | 12.32 g | 10.5 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 460 | 31.5 | 35.5 | 1.2 | 0 | 0 | 876 |
| 1 slice cooked | 8 g | 43 | 3 | 3.3 | 0.11 | 0 | 0 | 82 |
| 1 oz, cooked | 28.4 g | 153 | 10.5 | 11.8 | 0.41 | 0 | 0 | 292 |
| 1 oz, raw (yield after cooking) | 9 g | 49 | 3.3 | 3.8 | 0.13 | 0 | 0 | 93 |
| 1 slice, cooked (approx .8 oz, raw) | 6.5 g | 35 | 2.4 | 2.7 | 0.093 | 0 | 0 | 67 |
| 1 cup, pieces | 84 g | 454 | 31.1 | 35.1 | 1.2 | 0 | 0 | 865 |
| Guideline amount if topping | 6 g | 32 | 2.2 | 2.5 | 0.086 | 0 | 0 | 62 |
| Guideline amount on regular sandwich | 12 g | 65 | 4.4 | 5 | 0.17 | 0 | 0 | 124 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:167712
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Meat
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium (official name from the source)
- Français: Porc, salé, bacon, cuit, grillé, poêlé ou rôti, réduit en sodium (machine-translated, confirmed by a second independent pass)
- Deutsch: Schwein, gepökelt, Speck, gegart, gegrillt, in der Pfanne gebraten oder geröstet, natriumreduziert (machine-translated, confirmed by a second independent pass)
- Italiano: Maiale, stagionato, bacon, cotto, alla griglia, in padella o arrosto, a ridotto contenuto di sodio (machine-translated, confirmed by a second independent pass)
- Español: Cerdo, curado, beicon, cocinado, a la parrilla, a la sartén o asado, reducido en sodio (machine-translated, confirmed by a second independent pass)
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- Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted
- Pork, cured, ham, center slice, country-style, separable lean only, raw
- Pork, cured, ham, boneless, regular (approximately 11% fat), roasted
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:167712" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.