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Nutritional Info: Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
The USDA reference number for this food is: 43378
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
Nutritional Data for Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
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The sizzle and pop of Pan Fried Bacon
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Calories
Calories | |||
| Serving Size: 1 slice cooked (8g or 0.3 oz) | |||
| kcal* | kjoules* | RDI% | |
| Total Calories | 43 kcal | 181 kJ | 2% |
| from Carbs | 0.4 kcal | 1.85 kJ | |
| from Fat | 30.1 kcal | 126.14 kJ | |
| from Protein | 12.7 kcal | 52.94 kJ | |
| from Alcohol | 0 kcal | 0 kJ | |
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*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.
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| Nutritional Data by SkipThePie.org | |||
Vitamin Content
Vitamin Content | ||
| Serving Size: 1 slice cooked (8g or 0.3 oz) | ||
| Amount | RDI% | |
| Vitamin A | 2.96 IU | 0% |
| Vitamin B6 | 0.02792 mg | 1% |
| Vitamin B12 | 0.0984 mcg | 2% |
| Vitamin B12, Added | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 3.36 IU | 1% |
| Vitamin D2 | ~ | |
| Vitamin D3 | 0.08 mcg | ~ |
| Vitamin D (D2 + D3) | 0.08 mcg | 1% |
| Vitamin E (Alpha-tocopherol) | 0.0248 mg | 0% |
| Vitamin E, Added | 0 mg | 0% |
| Vitamin K | 0.008 mcg | 0% |
| Thiamin | 0.03232 mg | 2% |
| Riboflavin | 0.02112 mg | 1% |
| Niacin | 0.88792 mg | 4% |
| Pantothenic Acid | 0.09368 mg | 1% |
| Folate | 0.16 mcg | 0% |
| Folate, Food | 0.16 mcg | 0% |
| Folate, DFE | 0.16 mcg DFE | 0% |
| Choline | 9.856 mg | ~ |
| Betaine | 0.28 mg | ~ |
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*Daily Value not established for starred items.
~Data not available for tilde (~) items. | ||
| Vitamin Data by SkipThePie.org | ||
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 8g (0.28 oz) of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium contains.
+of+Pork, cured, bacon, cooked, broiled,...&chts=414141,12.5 "Vitamin RDI for 8 grams of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium")
Mineral Content
Mineral Content | ||
| Serving Size: 1 slice cooked (8g or 0.3 oz) | ||
| Amount | RDI% | |
| Calcium | 0.88 mg | 0% |
| Iron | 0.1152 mg | 1% |
| Magnesium | 2.64 mg | 1% |
| Phosphorus | 42.64 mg | 4% |
| Potassium | 45.2 mg | 1% |
| Sodium | 82.4 mg | 4% |
| Zinc | 0.28 mg | 2% |
| Copper | 0.01312 mg | 1% |
| Manganese | 0.00176 mg | 0% |
| Selenium | 4.96 mcg | 7% |
| Fluoride | ~ | |
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*Daily Value not established for starred items.
~Data not available for tilde (~) items. | ||
| Mineral Data by SkipThePie.org | ||
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 8g (0.28 oz) of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium contains.
+of+Pork, cured, bacon, cooked, broiled,...&chts=414141,12.5 "Mineral RDI for 8 grams of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium")
Protein and Amino Acids
Protein & Aminos | ||
| Serving Size: 1 slice cooked (8g or 0.3 oz) | ||
| Amount | RDI%* | |
| Protein | 2.9632g | 6% |
Essential Aminos | ||
| Histidine | 0.11136 g | 16% |
| Isoleucine | 0.13896 g | 10% |
| Leucine | 0.23072 g | 8% |
| Lysine | 0.24576 g | 12% |
| Methionine | 0.06592 g | |
| Phenylalanine | 0.11752 g | |
| Threonine | 0.116 g | 11% |
| Tryptophan | 0.0248 g | 9% |
| Valine | 0.15768 g | 9% |
Non-essential Aminos | ||
| Arginine | 0.19184 g | |
| Alanine | 0.1896 g | |
| Aspartate | 0.27872 g | |
| Cystine | 0.03296 g | |
| Glutamate | 0.43616 g | |
| Glycine | 0.208 g | |
| Hydroxyproline | 0.052 g | |
| Proline | 0.16248 g | |
| Serine | 0.11264 g | |
| Tyrosine | 0.09272 g | |
| Methionine + Cystine† | 0.09888 g | 9 |
| Phenylalanine + Tyrosine† | 0.21024 g | 20 |
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* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.
† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine. ‡ Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"] ~Data not available for tilde (~) items. | ||
| Protein and Amino Acid Data by SkipThePie.org | ||
Proteins are made up of chains of amino acids.
A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine.
The chart below is a visual guide showing how complete the protein in Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium is.
The chart shows all amino acid and amino combinations for which the World Health Organization (WHO) publish a recommended daily intake (RDI).
The chart below shows the balance of essential amino acids in 8g (0.28 oz) of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 8g (0.28 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
%20of%20Pork%2C%20cured%2C%20bacon%2C%20cooked%2C... "How complete a protein is 8 grams of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium")
The chart below shows the balance of essential amino acids in 8g (0.28 oz) of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 8g (0.28 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
Carbohydrate Content
Carbohydrates | ||
| Serving Size: 1 slice cooked (8g or 0.3 oz) | ||
| Amount | RDI% | |
| Total Carbohydrates | 0.1144g | 0% |
| Dietary Fiber | 0g | 0% |
| Starch | ~ | |
| Sugars | 0g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| ~Data not available for tilde (~) items. | ||
| Carbohydrate Data by SkipThePie.org | ||
8g (0.28 oz) grams of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium contains 0.1144 grams of carbohydrates which is 0% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet.
The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.
+contributes&chts=676767,11&chm=N**%25,555555,0,-1,11 "Percent of your daily carbohydrates that 8 grams of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium contributes")
Fats and Fatty Acids
Fatty Acids & Fat | ||
| Serving Size: 1 slice cooked (8g or 0.3 oz) | ||
| Amount | RDI% | |
| Total Fat | 3.3424g | 5% |
| Total Omega-3 Fatty Acids | 0.016g | |
| Total Omega-6 Fatty Acids | 0.33232g | |
| Total Trans Fatty Acids | 0g | |
| Total Trans-monoenoic Fatty Acids | ~ | |
| Total Trans-polyenoic Fatty Acids | ~ | |
Total Saturated Fats (Bad Fats) | 1.09912g | 5% |
| Arachidic Acid [Eicosanoic Acid] | 0.00624g | |
| Behenic Acid [Docosanoic Acid] | 0g | |
| Butyric Acid [Butanoic Acid] | 0g | |
| Capric Acid [Decanoic Acid] | 0.0004g | |
| Caproic Acid [Hexanoic Acid] | 0g | |
| Caprylic Acid [Octanoic Acid] | 0g | |
| Lauric Acid [Dodecanoic Acid] | 0g | |
| Lignoceric Acid [Tetracosanoic Acid] | ~ | |
| Margaric Acid [Heptadecanoic Acid] | 0.00832g | |
| Myristic Acid [Tetradecanoic Acid] | 0.04256g | |
| Palmitic Acid [Hexadecanoic Acid] | 0.69856g | |
| Pentadecanoic Acid [Pentadecanoic Acid] | 0g | |
| Stearic Acid [Octadecanoic Acid] | 0.34296g | |
| Tridecanoic Acid [Tridecanoic Acid] | ~ | |
Total Monounsaturated Fat (Good Fats) | 1.4816g | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| 18:1-11t (18:1t n-7) | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Erucic Acid [Docosenoic Acid] | 0g | |
| Gadoleic Acid [Eicosenoic Acid] | 0.0256g | |
| Heptadecenoic Acid [Heptadecenoic Acid] | 0.00584g | |
| Myristoleic Acid [Tetradecenoic Acid] | 0g | |
| Nervonic Acid [Cis-Tetracosenoic Acid] | ~ | |
| Oleic Acid [Octadecenoic Acid] | 1.3532g | |
| Palmitoleic Acid [Hexadecenoic Acid] | 0.09696g | |
| Pentadecenoic Acid [Pentadecenoic Acid] | 0g | |
Total Polyunsaturated Fat (Good Fats) | 0.36384g | |
| 18:2 CLAs | ~ | |
| 18:2 i | ~ | |
| 18:2 n-6 c,c | 0.32g | |
| 18:2 t not further defined | ~ | |
| 18:2 t,t | ~ | |
| 18:3i | ~ | |
| 20:3 n-3 | ~ | |
| 20:3 n-6 | ~ | |
| 20:4 n-6 | ~ | |
| 21:5 | ~ | |
| 22:4 | ~ | |
| Alpha-Linolenic Acid | 0.016g | |
| Arachidonic Acid [Eicosatetraenoic Acid] | 0.01232g | |
| Clupanodonic Acid [Docosapentaenoic Acid (DPA)] | 0g | |
| Docosahexaenoic Acid (DHA) [Docosahexaenoic Acid (DHA)] | 0g | |
| Eicosadienoic Acid [Eicosadienoic Acid] | 0.01552g | |
| Eicosatrienoic Acid [Eicosatrienoic Acid] | 0g | |
| Gamma-Linolenic Acid [Gamma-Linolenic Acid] | 0g | |
| Linoleic Acid [Octadecadienoic Acid] | 0.32g | |
| Linolenic Acid [Octadecatrienoic Acid] | 0.016g | |
| Parinaric Acid [Octadecatetraenoic Acid] | 0g | |
| Timnodonic Acid [Eicosapentaenoic Acid (EPA)] | 0g | |
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The common name for each fatty acid is shown with the systematic name in square parentheses.
~Data not available for tilde (~) items. | ||
| Fatty Acid Data by SkipThePie.org | ||
The chart below shows good fats in Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium in relation to bad fats. Read more about each type of fat and fatty acid below.
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.
Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]
Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]
Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.
In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].
Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].
Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].
In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].
A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]
Other Nutrients
Other Nutrients | |
| Serving Size: 1 slice cooked (8g or 0.3 oz) | |
| Amount | |
| Alcohol | 0g |
| Water | 0.9856g |
| Ash | 0.5944g |
| Caffeine | 0mg |
| Theobromine | 0mg |
| Cholesterol | 8.8mg |
| Phytosterols | ~ |
| Campesterol | ~ |
| Stigmasterol | ~ |
| Beta-sitosterol | ~ |
| ~Data not available for tilde (~) items. | |
| Nutritional Data by SkipThePie.org | |
Diet and Weight Loss Scores
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How long will it take to burn 43 calories and lose weight
To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 43 calories contained in 8g (0.28 oz)g of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
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SkipThePie.org (2019). Retrieved Feb 21, 2019 from https://skipthepie.org/pork-products/pork-cured-bacon-cooked-broiled-pan-fried-or-roasted-reduced-sodium/
MPA Style Citation:
USDA SR23 2010 Nutritional Data on SkipThePie.org. "Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium" SkipThePie.org. Ed. SkipThePie 2011. SkipThePie.org. 21 Feb 2019 https://skipthepie.org/pork-products/pork-cured-bacon-cooked-broiled-pan-fried-or-roasted-reduced-sodium/