Pork Cured Bacon (Cooked, Baked)
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Pork, cured, bacon, cooked, baked
Pork Products
A 100g serving covers 107% of the daily recommended Selenium, making Pork Cured Bacon (Cooked, Baked) one of the more concentrated dietary sources of this nutrient. Both protein (35.7g) and fat (43.3g) are substantial, making Pork Cured Bacon (Cooked, Baked) a calorie-efficient source of both macronutrients. At 548 calories per 100g, Pork Cured Bacon (Cooked, Baked) is highly concentrated in energy, typical of foods rich in fats or sugars. Sodium is notably high at 2193mg per 100g (95% DV), relevant for anyone on a low-sodium or DASH diet. Nutritionally broad, Pork Cured Bacon (Cooked, Baked) delivers meaningful amounts of 16 different vitamins and minerals above 10% of daily value. Contains 107mg of cholesterol per 100g (36% DV), which may matter for individuals actively managing cholesterol.
Calorie Distribution
- Protein27%35.7 g
- Fat72%43.3 g
- Carbs1%1.4 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 12.5 | G |
| Energy | 548 | KCAL |
| Protein | 35.7 | G |
| Total lipid (fat) | 43.3 | G |
| Carbohydrate, by difference | 1.4 | G |
| Fiber, total dietary | 0 | G |
| Total Sugars | 0 | G |
| Cholesterol | 107 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.35 | MG |
| Riboflavin | 0.25 | MG |
| Niacin | 10.6 | MG |
| Vitamin B-6 | 0.31 | MG |
| Folate, total | 2.0 | UG |
| Vitamin B-12 | 1.2 | UG |
| Vitamin A, RAE | 11.0 | UG |
| Vitamin E (alpha-tocopherol) | 0.32 | MG |
| Vitamin K (phylloquinone) | 0.10 | UG |
| Calcium, Ca | 10.0 | MG |
| Iron, Fe | 1.5 | MG |
| Magnesium, Mg | 30.0 | MG |
| Phosphorus, P | 506 | MG |
| Potassium, K | 539 | MG |
| Sodium, Na | 2193 | MG |
| Zinc, Zn | 3.4 | MG |
| Copper, Cu | 0.18 | MG |
| Manganese, Mn | 0.02 | MG |
| Selenium, Se | 59.0 | UG |
| Energy | 2293 | kJ |
| Ash | 7.1 | G |
| Pantothenic acid | 1.0 | MG |
| Folic acid | 0 | UG |
| Folate, food | 2.0 | UG |
| Folate, DFE | 2.0 | UG |
| Choline, total | 119 | MG |
| Betaine | 3.4 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 11.0 | UG |
| Carotene, beta | 0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 37.0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 0 | UG |
| Vitamin E, added | 0 | MG |
| Tocopherol, beta | 0 | MG |
| Tocopherol, gamma | 0.07 | MG |
| Tocopherol, delta | 0 | MG |
| Tocotrienol, alpha | 0.03 | MG |
| Tocotrienol, beta | 0 | MG |
| Tocotrienol, gamma | 0 | MG |
| Tocotrienol, delta | 0 | MG |
| Vitamin K (Dihydrophylloquinone) | 0 | UG |
| Fatty acids, total saturated | 14.2 | G |
| SFA 4:0 | 0 | G |
| SFA 6:0 | 0 | G |
| SFA 8:0 | 0 | G |
| SFA 10:0 | 0.01 | G |
| SFA 12:0 | 0 | G |
| SFA 14:0 | 0.55 | G |
| SFA 15:0 | 0 | G |
| SFA 16:0 | 9.0 | G |
| SFA 17:0 | 0.11 | G |
| SFA 18:0 | 4.4 | G |
| SFA 20:0 | 0.08 | G |
| SFA 22:0 | 0 | G |
| Fatty acids, total monounsaturated | 19.1 | G |
| MUFA 14:1 | 0 | G |
| MUFA 15:1 | 0 | G |
| MUFA 16:1 | 1.2 | G |
| MUFA 17:1 | 0.06 | G |
| MUFA 18:1 | 17.4 | G |
| MUFA 20:1 | 0.33 | G |
| MUFA 22:1 | 0 | G |
| Fatty acids, total polyunsaturated | 4.9 | G |
| PUFA 18:2 | 4.1 | G |
| PUFA 18:2 n-6 c,c | 4.1 | G |
| PUFA 18:3 | 0.21 | G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.21 | G |
| PUFA 18:3 n-6 c,c,c | 0 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:2 n-6 c,c | 0.20 | G |
| PUFA 20:3 | 0 | G |
| PUFA 20:4 | 0.15 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Fatty acids, total trans | 0 | G |
| Tryptophan | 0.30 | G |
| Threonine | 1.4 | G |
| Isoleucine | 1.7 | G |
| Leucine | 2.8 | G |
| Lysine | 3.0 | G |
| Methionine | 0.80 | G |
| Cystine | 0.40 | G |
| Phenylalanine | 1.4 | G |
| Tyrosine | 1.1 | G |
| Valine | 1.9 | G |
| Arginine | 2.3 | G |
| Histidine | 1.3 | G |
| Alanine | 2.3 | G |
| Aspartic acid | 3.4 | G |
| Glutamic acid | 5.3 | G |
| Glycine | 2.5 | G |
| Proline | 2.0 | G |
| Serine | 1.4 | G |
| Hydroxyproline | 0.63 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
Common Serving Sizes
| Serving | Cal | Protein | Fat | Carbs |
|---|---|---|---|---|
| slice cooked (8.1g) | 44 | 2.9g | 3.5g | 0.1g |
| oz (85g) | 466 | 30.4g | 36.8g | 1.1g |
Scaled from Pork Cured Bacon (Cooked, Baked)'s per-100g values using USDA portion data.
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Nutrient Highlights
- Pork Cured Bacon (Cooked, Baked) is a excellent source of Sodium (95% DV) — see top foods ranked by Sodium
- Pork Cured Bacon (Cooked, Baked) is a excellent source of Protein (71% DV) — see top foods ranked by Protein
- Pork Cured Bacon (Cooked, Baked) is a excellent source of Zinc (31% DV) — see top foods ranked by Zinc
- Pork Cured Bacon (Cooked, Baked) is a good source of Potassium (11% DV) — see top foods ranked by Potassium
Dietary Considerations
With 539mg of potassium per 100g, individuals on a renal diet should moderate their intake of Pork Cured Bacon (Cooked, Baked). See the Kidney Disease & Low-Potassium Diet guide for more.
At 2193mg of sodium per 100g, Pork Cured Bacon (Cooked, Baked) should be consumed mindfully on a DASH or low-sodium diet. See the DASH Diet Guide.
Pork Cured Bacon (Cooked, Baked) fits well in high-protein, low-carb eating patterns with 35.7g protein and only 1.4g carbs per 100g. See the High-Protein, Low-Carb Guide.
Pork Cured Bacon (Cooked, Baked) provides 59mcg of selenium per 100g, a mineral important for thyroid function. See the Thyroid Health Diet Guide.
Rankings Among 8,262 USDA Foods
- Protein: top 1% (#83 of 8,262)
- Sodium: top 1% (#83 of 8,262)
- Potassium: top 8% (#661 of 8,262)
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Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 167914.
View on USDA FoodData Central →