pork

Pork, cooked, rendered fat, bacon

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Nutrition Facts
Serving Size100 g
Amount Per Serving898
Calories
% Daily Value *
Total Fat 100g 128 %
   Saturated Fat 32g 160 %
Cholesterol 97mg 32 %
Sodium 27mg 1 %
Total Carbohydrate 0g 0 %
   Dietary Fiber 0g 0 %
   Sugar 0g
Protein 0.1g 0 %
Vitamin D mcg N/A
Calcium 1.00mg 0 %
Iron 0.13mg 1 %
Potassium 15mg 0 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Pork, cooked, rendered fat, bacon, calories by source


Pork, cooked, rendered fat, bacon, percentiles
Badges: low carb

Product  Pork, cooked, rendered fat, bacon
Food category  Pork Products

Pork, cooked, rendered fat, bacon nutrition facts and analysis per serving

Vitamins
NutrientAmount DV
Betaine0.2 mg
Choline6.5 mg
    Folate0.00 mcg
    Folic acid0.00 mcg
Niacin0.725 mg5 %
Pantothenic acid0.007 mg0 %
Riboflavin0.015 mg1 %
Thiamin0.004 mg0 %
Vitamin A37.00 IU1 %
    Vitamin A, RAE11.00 mcg
    Carotene, alpha0.00 mcg
    Carotene, beta0.00 mcg
    Cryptoxanthin, beta0.00 mcg
    Lutein + zeaxanthin0.00 mcg
    Lycopene0.00 mcg
Vitamin B120.09 mcg4 %
    Vitamin B12, added0.00 mcg
Vitamin B60.005 mg0 %
Vitamin C0.0 mg0 %
Vitamin E (alpha-tocopherol)0.00 mg0 %
    Vitamin E, added0.00 mg
Vitamin K0.0 mcg0 %

Minerals
NutrientAmount DV
Calcium, Ca1.00 mg0 %
Copper, Cu0.022 mg2 %
Iron, Fe0.13 mg1 %
Magnesium, Mg0.00 mg0 %
Manganese, Mn0.006 mg0 %
Phosphorus, P9.00 mg1 %
Potassium, K15.00 mg0 %
Selenium, Se5.7 mcg10 %
Sodium, Na27.00 mg1 %
Zinc, Zn0.06 mg1 %

Proteins and Aminoacids
NutrientAmount DV
Protein0.07 g0 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate0.00 g0 %
Fiber0.0 g0 %
Sugars0.00 g

Fats and Fatty Acids

Pork, cooked, rendered fat, bacon, fatty acids by type

Omega-3Omega-6 Omega-6 / Omega-3 ratio
0.48 g9.87 g20.56

NutrientAmount DV
Fat99.50 g128 %
  Saturated fatty acids31.991 g160 %
    Butanoic acid0.000 g
    Decanoic acid0.000 g
    Docosanoic acid0.000 g
    Dodecanoic acid0.000 g
    Eicosanoic acid0.192 g
    Heptadecanoic acid0.274 g
    Hexadecanoic acid19.762 g
    Hexanoic acid0.000 g
    Octadecanoic acid10.443 g
    Octanoic acid0.000 g
    Pentadecanoic acid0.000 g
    Tetradecanoic acid1.320 g
  Monounsaturated fatty acids41.435 g
    Docosenoic acid0.000 g
    Eicosenoic acid0.757 g
    Heptadecenoic acid0.000 g
    Hexadecenoic acid2.860 g
    Octadecenoic acid37.818 g
    Pentadecenoic acid0.000 g
    Tetradecenoic acid0.000 g
  Polyunsaturated fatty acids10.535 g
    Cis,cis,cis-octadecatrienoic n-6 acid0.000 g
    Cis,cis-eicosadienoic n-6 acid0.442 g
    Cis,cis-octadecadienoic n-6 acid9.426 g
    Eicosadienoic acid0.000 g
    Eicosatetraenoic acid0.191 g
    Octadecadienoic acid9.426 g
    Octadecatetraenoic acid0.000 g
    Octadecatrienoic acid0.476 g
  Fatty acids, total trans0.000 g

Sterols
NutrientAmount DV
Cholesterol97.00 mg32 %

Other
NutrientAmount DV
Alcohol, ethyl0.0 g
Ash0.16 g
Caffeine0.00 mg
Cis,cis,cis-octadecatrienoic n-3 acid (ALA)0.48 g
Docosahexaenoic n-3 acid (DHA)0.00 g
Docosapentaenoic n-3 acid (DPA)0.00 g
Eicosapentaenoic n-3 acid (EPA)0.00 g
Theobromine0.00 mg
Tocopherol, alpha0.00 mg
Water0.25 g

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Nutrition facts for Pork, cooked, rendered fat, bacon, recommended daily values and analysis. Daily values are based on 2000 calorie diet and 155 lbs (70 kg) body weight (change). Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. Data from USDA National Nutrient Database for Standard Reference.
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