National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Full Report (All Nutrients)

Nutrient data for 10864, Pork, bacon, rendered fat, cooked

Food Group: Pork Products
Common Name: bacon drippings
Carbohydrate Factor: 3.87   Fat Factor: 9.02   Protein Factor: 4.27   Nitrogen to Protein Conversion Factor: 6.25  
Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g
# of Data Points Std. Error
oz
85g
Proximates
Water 1 g 0.25 1 -- 0.21
Energy kcal 898 -- -- 763
Energy kJ 3756 -- -- 3193
Protein 1 g 0.07 1 -- 0.06
Total lipid (fat) 1 g 99.50 1 -- 84.58
Ash 1 g 0.16 1 -- 0.14
Carbohydrate, by difference g 0.00 -- -- 0.00
Fiber, total dietary g 0.0 -- -- 0.0
Sugars, total g 0.00 -- -- 0.00
Minerals
Calcium, Ca 1 mg 1 1 -- 1
Iron, Fe 1 mg 0.13 1 -- 0.11
Magnesium, Mg 1 mg 0 1 -- 0
Phosphorus, P 1 mg 9 1 -- 8
Potassium, K 1 mg 15 1 -- 13
Sodium, Na 1 mg 27 1 -- 23
Zinc, Zn 1 mg 0.06 1 -- 0.05
Copper, Cu 1 mg 0.022 1 -- 0.019
Manganese, Mn 1 mg 0.006 1 -- 0.005
Selenium, Se 1 µg 5.7 1 -- 4.8
Vitamins
Vitamin C, total ascorbic acid mg 0.0 -- -- 0.0
Thiamin 1 mg 0.004 1 -- 0.003
Riboflavin 1 mg 0.015 1 -- 0.013
Niacin 1 mg 0.725 1 -- 0.616
Pantothenic acid 1 mg 0.007 1 -- 0.006
Vitamin B-6 1 mg 0.005 1 -- 0.004
Folate, total µg 0 -- -- 0
Folic acid µg 0 -- -- 0
Folate, food µg 0 -- -- 0
Folate, DFE µg 0 -- -- 0
Choline, total 1 mg 6.5 -- -- 5.5
Betaine 1 mg 0.2 1 -- 0.2
Vitamin B-12 1 µg 0.09 1 -- 0.08
Vitamin B-12, added µg 0.00 -- -- 0.00
Vitamin A, RAE µg 11 -- -- 9
Retinol 1 µg 11 1 -- 9
Carotene, beta µg 0 -- -- 0
Carotene, alpha µg 0 -- -- 0
Cryptoxanthin, beta µg 0 -- -- 0
Vitamin A, IU IU 37 -- -- 31
Lycopene µg 0 -- -- 0
Lutein + zeaxanthin µg 0 -- -- 0
Vitamin E (alpha-tocopherol) mg 0.00 -- -- 0.00
Vitamin E, added mg 0.00 -- -- 0.00
Vitamin K (phylloquinone) µg 0.0 -- -- 0.0
Lipids
Fatty acids, total saturated g 31.991 -- -- 27.192
4:0 g 0.000 -- -- 0.000
6:0 g 0.000 -- -- 0.000
8:0 1 g 0.000 1 -- 0.000
10:0 1 g 0.000 1 -- 0.000
12:0 1 g 0.000 1 -- 0.000
14:0 1 g 1.320 1 -- 1.122
15:0 1 g 0.000 1 -- 0.000
16:0 1 g 19.762 1 -- 16.798
17:0 1 g 0.274 1 -- 0.233
18:0 1 g 10.443 1 -- 8.877
20:0 1 g 0.192 1 -- 0.163
22:0 1 g 0.000 1 -- 0.000
Fatty acids, total monounsaturated g 41.435 -- -- 35.220
14:1 1 g 0.000 1 -- 0.000
15:1 1 g 0.000 1 -- 0.000
16:1 undifferentiated 1 g 2.860 1 -- 2.431
17:1 1 g 0.000 1 -- 0.000
18:1 undifferentiated 1 g 37.818 1 -- 32.145
20:1 1 g 0.757 1 -- 0.643
22:1 undifferentiated g 0.000 -- -- 0.000
Fatty acids, total polyunsaturated g 10.535 -- -- 8.955
18:2 undifferentiated 1 g 9.426 -- -- 8.012
18:2 n-6 c,c 1 g 9.426 1 -- 8.012
18:3 undifferentiated 1 g 0.476 1 -- 0.405
18:3 n-3 c,c,c (ALA) 1 g 0.476 1 -- 0.405
18:3 n-6 c,c,c 1 g 0.000 1 -- 0.000
18:4 g 0.000 -- -- 0.000
20:2 n-6 c,c 1 g 0.442 1 -- 0.376
20:3 undifferentiated 1 g 0.000 1 -- 0.000
20:4 undifferentiated 1 g 0.191 1 -- 0.162
20:5 n-3 (EPA) g 0.000 -- -- 0.000
22:5 n-3 (DPA) g 0.000 -- -- 0.000
22:6 n-3 (DHA) g 0.000 -- -- 0.000
Fatty acids, total trans 1 g 0.000 1 -- 0.000
Cholesterol 1 mg 97 1 -- 82
Other
Alcohol, ethyl g 0.0 -- -- 0.0
Caffeine mg 0 -- -- 0
Theobromine mg 0 -- -- 0
Sources of Data
1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 6i , 2002  Beltsville MD  

LanguaL Code(s)
  • A1280 1000 PORK PRODUCTS (USDA SR)
  • B1136 SWINE
  • C0285 SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
  • E0145 SLICED, THIN, BELOW 0.5 CM.
  • F0014 FULLY HEAT-TREATED
  • G0001 COOKING METHOD NOT KNOWN
  • H0253 CURED OR AGED
  • J0108 PRESERVED BY TREATMENT WITH CHEMICALS
  • K0001 PACKING MEDIUM NOT KNOWN
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • R0001 GEOGRAPHIC PLACE OR REGION NOT KNOWN