Pork, cured, bacon, cooked, restaurant
Per 100 g, Pork, cured, bacon, cooked, restaurant provides 500 calories, 2.1 g carbohydrate, 40.9 g protein and 0 g fibre.
= 501 kcal
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501kcal 25% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
41%Nutrient scoreNutrient ScoreThe share of this food's 11 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.11 available of 33 total nutrients with a Daily Value11of33
Protein40.9g33% kcal
Carbs2.1g2% kcal
Fat36.5g66% kcal
Fiber—
Full nutrient breakdown
Reference
Proximates
- Protein ProteinBuilds and repairs tissue, drives enzymes and hormones. Made up of amino acids, nine of which the body can't make itself.UK adult RI: 50 g/day40.9g40.9g82%
- Fat FatAll fats combined: saturated, monounsaturated, polyunsaturated, and trans. Carries fat-soluble vitamins (A, D, E, K) and contributes 9 kcal per gram.UK adult RI: 70 g/day36.5g36.5g52%
- Carbohydrate CarbohydrateAll carbohydrate combined: sugars, starches, and fiber. Calculated by subtracting water + protein + fat + ash from the food's total mass, hence "by difference".UK adult RI: 260 g/day2.10g2.10g1%
Carbohydrates
Fats and Fatty Acids
Minerals
- Calcium CalciumMajor mineral for bone density, muscle contraction, and nerve signalling.UK adult RI: 800 mg/day13.0mg13.0mg2%
- Iron IronCarries oxygen in haemoglobin. Plant (non-heme) iron absorbs less efficiently than meat (heme) iron, pair with vitamin C to boost absorption.UK adult RI: 14 mg/day1.28mg1.28mg9%
- Magnesium MagnesiumCofactor in 300+ enzyme reactions, energy metabolism, muscle relaxation, blood pressure regulation.UK adult RI: 375 mg/day36.5mg36.5mg10%
- Phosphorus PhosphorusMajor mineral for bones, energy storage (ATP), and cell membranes. Widespread in protein-rich foods.UK adult RI: 700 mg/day415mg415mg59%
- Potassium PotassiumElectrolyte mineral that counters sodium's effect on blood pressure. Concentrated in fruit, vegetables, beans, and dairy.UK adult RI: 2,000 mg/day557mg557mg28%
- Sodium SodiumMineral mostly consumed as salt (sodium chloride). Excess raises blood pressure in salt-sensitive people.UK adult RI: 2,400 mg/day1830mg1830mg76%
- Zinc ZincTrace mineral for immune function, wound healing, and sense of taste. Best absorbed from animal foods; phytates in grains reduce uptake.UK adult RI: 10 mg/day3.56mg3.56mg36%
- Copper CopperTrace mineral involved in iron metabolism and connective tissue.UK adult RI: 1 mg/day0.13mg0.13mg13%
- Manganese ManganeseTrace mineral for bone formation and antioxidant enzymes.UK adult RI: 2 mg/day0.02mg0.02mg1%
Composition and calculated figures
What 100 g is made of, by weight
- Water14.2 g
- Carbohydrate2.1 g
- Protein40.9 g
- Fat36.5 g
- Other6.3 g
Calculated from this food's data, per 100 g
- Omega-6 to omega-3
- 20.7 to 1
- 5.39 g of omega-6 and 0.26 g of omega-3.
- Potassium to sodium
- 0.3 to 1
- 557 mg of potassium and 1830 mg of sodium, by weight.
- PRAL (acid load)
- 22.6 mEq
- Acid-forming. Potential renal acid load, from protein, phosphorus, potassium, magnesium and calcium (Remer and Manz).
Pork, cured, bacon, cooked, restaurant: key facts
Good source of
- How many calories are in Pork, cured, bacon, cooked, restaurant?
- Pork, cured, bacon, cooked, restaurant has 500 calories per 100 g.
- How much protein is in Pork, cured, bacon, cooked, restaurant?
- Pork, cured, bacon, cooked, restaurant provides 40.9 g of protein per 100 g.
- How many carbs are in Pork, cured, bacon, cooked, restaurant?
- Pork, cured, bacon, cooked, restaurant contains 2.1 g of carbohydrate per 100 g.
- How much fat is in Pork, cured, bacon, cooked, restaurant?
- Pork, cured, bacon, cooked, restaurant has 36.5 g of fat per 100 g.
Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).