Pork, cured, bacon, unprepared
* 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 | 23% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 4.0 MG | 25% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 47.8 MG | 9% | |
| Vitamin B-12 | 0.5 UG | 21% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 166 MG | 13% | |
| Potassium, K | 201 MG | 4% | |
| Sodium, Na | 751 MG | 33% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 20.1 UG | 37% |
Nutrition Highlights
- Good source of protein with 13.7g per 100g.
- Good source of Sodium, Na (33% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Thiamin (23% DV).
- Good source of Niacin (25% DV).
- Good source of Vitamin B-12 (21% DV).
About Pork, cured, bacon, unprepared
Derived from cured pork belly, this popular food is a breakfast staple and a versatile ingredient in many cuisines. The curing process, often involving salt, nitrates, and sometimes sugar, gives it its distinctive smoky flavor and helps preserve the meat. Bacon is a concentrated source of fat and calories, with a high proportion of saturated fat. While it offers a moderate amount of protein, it's virtually devoid of carbohydrates and fiber. The curing process also results in significant sodium content.
Nutritionally, bacon should be consumed in moderation due to its high fat and sodium levels. However, it can provide some essential nutrients like iron and B vitamins. Consider selecting bacon with lower sodium content when available. Bacon's rich flavor adds depth to various dishes. It's often fried or baked until crisp, and then crumbled over salads, added to sandwiches, or used as a flavoring agent in soups and stews. It can also be wrapped around other foods like chicken or vegetables to enhance their taste.
Compare Pork, cured, bacon, unprepared
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