United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  10860, Pork, cured, bacon, cooked, baked
heading Nutrient Unit
Value per 100 g

oz 85 g

slice cooked 8.1 g
Proximates Water g 12.52 10.64 1.01
Proximates Energy kcal 548 466 44
Proximates Protein g 35.73 30.37 2.89
Proximates Total lipid (fat) g 43.27 36.78 3.50
Proximates Carbohydrate, by difference g 1.35 1.15 0.11
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 10 8 1
Minerals Iron, Fe mg 1.49 1.27 0.12
Minerals Magnesium, Mg mg 30 26 2
Minerals Phosphorus, P mg 506 430 41
Minerals Potassium, K mg 539 458 44
Minerals Sodium, Na mg 2193 1864 178
Minerals Zinc, Zn mg 3.36 2.86 0.27
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.348 0.296 0.028
Vitamins Riboflavin mg 0.251 0.213 0.020
Vitamins Niacin mg 10.623 9.030 0.860
Vitamins Vitamin B-6 mg 0.309 0.263 0.025
Vitamins Folate, DFE µg 2 2 0
Vitamins Vitamin B-12 µg 1.16 0.99 0.09
Vitamins Vitamin A, RAE µg 11 9 1
Vitamins Vitamin A, IU IU 37 31 3
Vitamins Vitamin E (alpha-tocopherol) mg 0.32 0.27 0.03
Vitamins Vitamin K (phylloquinone) µg 0.1 0.1 0.0
Lipids Fatty acids, total saturated g 14.187 12.059 1.149
Lipids Fatty acids, total monounsaturated g 19.065 16.205 1.544
Lipids Fatty acids, total polyunsaturated g 4.859 4.130 0.394
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 107 91 9
Other Caffeine mg 0 0 0