Pork, cured, bacon, cooked, baked
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 29% | |
| Riboflavin | 0.3 MG | 19% | |
| Niacin | 10.6 MG | 66% | |
| Pantothenic acid | 1.0 MG | 21% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 119.3 MG | 22% | |
| Vitamin B-12 | 1.2 UG | 48% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 30 MG | 7% | |
| Phosphorus, P | 506 MG | 40% | |
| Potassium, K | 539 MG | 11% | |
| Sodium, Na | 2,193 MG | 95% | |
| Zinc, Zn | 3.4 MG | 31% | |
| Copper, Cu | 0.2 MG | 20% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 59 UG | 107% |
Nutrition Highlights
- Excellent source of protein with 35.7g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (40% DV).
- Rich source of Sodium, Na (95% of Daily Value per 100g).
- Good source of Zinc, Zn (31% DV).
- Good source of Copper, Cu (20% DV).
- Rich source of Selenium, Se (107% of Daily Value per 100g).
About Pork, cured, bacon, cooked, baked
A breakfast staple and flavor enhancer, this cured pork product undergoes a curing process, often involving salt, sugar, and nitrates, before being smoked and cooked. The resulting crispy strips offer a distinct smoky and salty taste. Its high fat content contributes significantly to its calorie density, making it a food that should be enjoyed in moderation. While providing a good source of protein, it's also important to note its high sodium content, which can be a concern for individuals managing blood pressure.
Nutritionally, this food offers essential amino acids due to its protein content. However, the high fat profile, particularly saturated fat, should be considered when planning your daily intake. The curing process, while enhancing flavor, also introduces nitrates, which can be a health consideration. In the kitchen, it's used in countless ways, from topping salads and burgers to flavoring soups and stews. It can also be crumbled and sprinkled on dishes or wrapped around other foods for added flavor and texture.
Compare Pork, cured, bacon, cooked, baked
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