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Clemens Food, THICK CUT SLICED BACON

Bacon, Sausages & Ribs Clemens Food Group, LLC Branded
500 Calories
35.7g Protein
0g Carbs
35.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 500
% Daily Value*
Total Fat 35.7g 46%
Saturated Fat 14.3g 71%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 2,071mg 90%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 35.7g 71%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 2.6mg 14%
Potassium 0mg 0%

* 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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Protein 35.7g 50%
Carbs 0g 0%
Fat 35.7g 50%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 2.6 MG 14%
Sodium, Na 2,071 MG 90%

Nutrition Highlights

  • Excellent source of protein with 35.7g per 100g, great for muscle building and recovery.
  • Rich source of Sodium, Na (90% of Daily Value per 100g).

About THICK CUT SLICED BACON

Lancaster Thick Cut Sliced Bacon by Clemens Food Group delivers 500 calories per 14g serving with equal amounts of protein and fat at 35.71g each, and no carbohydrates. Cured with salt, sugar, and sodium nitrite, this thick-cut bacon is a high-protein, zero-carb option that is calorie-dense relative to its small raw serving weight.

Ingredients

CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE.

Dietary Information

THICK CUT SLICED BACON is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.

Notable micronutrients in THICK CUT SLICED BACON include Sodium, Na (90% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 500 calories per 100 grams, THICK CUT SLICED BACON gets 29% of its calories from protein, 0% from carbohydrates, and 64% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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