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Nutritional info of: Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
vs
Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled
The sizzle and pop of Pan Fried Bacon
The sizzle and pop of Pan Fried Bacon
Roast Pork with vegetables.
Roast Pork with vegetables.
 
Official USDA name:"Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium"
USDA Record Number:"43378"
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Food Group:Pork Products
Official USDA name:"Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled"
USDA Record Number:"10221"
SkipThePie link:permalink
Food Group:Pork Products

Contents

Weight of foods: 
 

Nutrition Facts Comparison

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Nutrition Facts

Serving Size: 100g or 3.5oz
 

Amount Per Serving

 

Calories

541
Calories from Fat 377
 

% Daily Value*

 

Total Fat

42g
64%
 
Saturated Fat 14g69%
 
Trans Fat 0g
 

Cholesterol

110mg
37%
 

Sodium

1030mg
45%
 

Total Carbohydrate

1g
0%
 
Dietary Fiber 0g0%
 
Sugars 0g
 

Protein

37g
 
Vitamin A1% · Vitamin C0%
 
Calcium1% · Iron8%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrition Facts

Serving Size: 100g or 3.5oz
 

Amount Per Serving

 

Calories

201
Calories from Fat 73
 

% Daily Value*

 

Total Fat

8g
12%
 
Saturated Fat 3g15%
 
Trans Fat 0g
 

Cholesterol

94mg
31%
 

Sodium

64mg
3%
 

Total Carbohydrate

0g
0%
 
Dietary Fiber 0g0%
 
Sugars 0g
 

Protein

30g
 
Vitamin A0% · Vitamin C0%
 
Calcium0% · Iron8%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Calories Compared

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Calories

Serving Size: 100g or 3.5oz
kcal*kjoules*RDI%
 
Total Calories541 kcal2264 kJ27%
 
from Carbs5.5 kcal23.15 kJ
 
from Fat376.9 kcal1576.76 kJ
 
from Protein158.2 kcal661.74 kJ
 
from Alcohol0 kcal0 kJ
 
*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.

Calories

Serving Size: 100g or 3.5oz
kcal*kjoules*RDI%
 
Total Calories201 kcal841 kJ10%
 
from Carbs0 kcal0 kJ
 
from Fat73.2 kcal306.07 kJ
 
from Protein127.5 kcal533.47 kJ
 
from Alcohol0 kcal0 kJ
 
*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.

Vitamin Comparison

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Vitamin Content

Serving Size: 100g or 3.5oz
AmountRDI%
 
Vitamin A 37 IU 1%
 
Vitamin B6 0.349 mg 17%
 
Vitamin B12 1.23 mcg 20%
 
Vitamin B12, Added 0 mcg 0%
 
Vitamin C 0 mg 0%
 
Vitamin D 42 IU 10%
 
Vitamin D2 ~
 
Vitamin D3 1 mcg ~
 
Vitamin D (D2 + D3) 1 mcg 10%
 
Vitamin E (Alpha-tocopherol) 0.31 mg 2%
 
Vitamin E, Added 0 mg 0%
 
Vitamin K 0.1 mcg 0%
 
Thiamin 0.404 mg 27%
 
Riboflavin 0.264 mg 16%
 
Niacin 11.099 mg 55%
 
Pantothenic Acid 1.171 mg 12%
 
Folate 2 mcg 0%
 
Folate, Food 2 mcg 0%
 
Folate, DFE 2 mcg DFE 0%
 
Choline 123.2 mg ~
 
Betaine 3.5 mg ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.

Vitamin Content

Serving Size: 100g or 3.5oz
AmountRDI%
 
Vitamin A 7 IU 0%
 
Vitamin B6 0.515 mg 26%
 
Vitamin B12 0.98 mcg 16%
 
Vitamin B12, Added ~
 
Vitamin C 1 mg 0%
 
Vitamin D ~
 
Vitamin D2 ~
 
Vitamin D3 ~
 
Vitamin D (D2 + D3) ~
 
Vitamin E (Alpha-tocopherol) ~
 
Vitamin E, Added ~
 
Vitamin K ~
 
Thiamin 0.968 mg 65%
 
Riboflavin 0.378 mg 22%
 
Niacin 5.054 mg 25%
 
Pantothenic Acid 0.899 mg 9%
 
Folate 6 mcg 2%
 
Folate, Food 6 mcg 2%
 
Folate, DFE 6 mcg DFE 2%
 
Choline ~
 
Betaine ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.

Minerals Compared

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Mineral Content

Serving Size: 100g or 3.5oz
AmountRDI%
 
Calcium 11 mg 1%
 
Iron 1.44 mg 8%
 
Magnesium 33 mg 8%
 
Phosphorus 533 mg 53%
 
Potassium 565 mg 12%
 
Sodium 1030 mg 45%
 
Zinc 3.5 mg 23%
 
Copper 0.164 mg 8%
 
Manganese 0.022 mg 1%
 
Selenium 62 mcg 89%
 
Fluoride ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.

Mineral Content

Serving Size: 100g or 3.5oz
AmountRDI%
 
Calcium 5 mg 0%
 
Iron 1.39 mg 8%
 
Magnesium 35 mg 9%
 
Phosphorus 290 mg 29%
 
Potassium 444 mg 9%
 
Sodium 64 mg 3%
 
Zinc 2.89 mg 19%
 
Copper 0.067 mg 3%
 
Manganese 0.012 mg 1%
 
Selenium 47.7 mcg 68%
 
Fluoride ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.

Protein and Amino Acids Comparison

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Protein & Aminos

Serving Size: 100g or 3.5oz
AmountRDI%*
 
Protein37.04g74%
 

Essential Aminos

 
Histidine1.392 g199%
 
Isoleucine1.737 g124%
 
Leucine2.884 g106%
 
Lysine3.072 g146%
 
Methionine0.824 g
 
Phenylalanine1.469 g
 
Threonine1.45 g138%
 
Tryptophan0.31 g111%
 
Valine1.971 g108%
 

Non-essential Aminos

 
Arginine2.398 g
 
Alanine2.37 g
 
Aspartate3.484 g
 
Cystine0.412 g
 
Glutamate5.452 g
 
Glycine2.6 g
 
Hydroxyproline0.65 g
 
Proline2.031 g
 
Serine1.408 g
 
Tyrosine1.159 g
 
Methionine + Cystine† 1.236 g 118
 
Phenylalanine + Tyrosine† 2.628 g 250
 
* 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 & Aminos

Serving Size: 100g or 3.5oz
AmountRDI%*
 
Protein29.86g60%
 

Essential Aminos

 
Histidine1.182 g169%
 
Isoleucine1.39 g99%
 
Leucine2.389 g88%
 
Lysine2.68 g128%
 
Methionine0.786 g
 
Phenylalanine1.19 g
 
Threonine1.358 g129%
 
Tryptophan0.376 g134%
 
Valine1.616 g89%
 

Non-essential Aminos

 
Arginine1.866 g
 
Alanine1.744 g
 
Aspartate2.76 g
 
Cystine0.379 g
 
Glutamate4.648 g
 
Glycine1.463 g
 
Hydroxyproline
 
Proline1.224 g
 
Serine1.233 g
 
Tyrosine1.034 g
 
Methionine + Cystine† 1.165 g 111
 
Phenylalanine + Tyrosine† 2.224 g 212
 
* 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.

Carbohydrates Compared

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Carbohydrates

Serving Size: 100g or 3.5oz
AmountRDI%
 
Total Carbohydrates1.43g0%
 
Dietary Fiber0g0%
 
Starch~
 
Sugars0g
 
Sucrose~
 
Glucose~
 
Fructose~
 
Lactose~
 
Maltose~
 
Galactose~
 
~Data not available for tilde (~) items.

Carbohydrates

Serving Size: 100g or 3.5oz
AmountRDI%
 
Total Carbohydrates0g0%
 
Dietary Fiber0g0%
 
Starch~
 
Sugars~
 
Sucrose~
 
Glucose~
 
Fructose~
 
Lactose~
 
Maltose~
 
Galactose~
 
~Data not available for tilde (~) items.

Fatty Acids and Fat Comparison

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Fatty Acids & Fat

Serving Size: 100g or 3.5oz
AmountRDI%
 
Total Fat41.78g64%
 
Total Omega-3 Fatty Acids0.2g
 
Total Omega-6 Fatty Acids4.154g
 
Total Trans Fatty Acids0g
 
Total Trans-monoenoic Fatty Acids~
 
Total Trans-polyenoic Fatty Acids~
 

Total Saturated Fats (Bad Fats)

13.739g69%
 
Arachidic Acid   [Eicosanoic Acid]0.078g
 
Behenic Acid   [Docosanoic Acid]0g
 
Butyric Acid   [Butanoic Acid]0g
 
Capric Acid   [Decanoic Acid]0.005g
 
Caproic Acid   [Hexanoic Acid]0g
 
Caprylic Acid   [Octanoic Acid]0g
 
Lauric Acid   [Dodecanoic Acid]0g
 
Lignoceric Acid   [Tetracosanoic Acid]~
 
Margaric Acid   [Heptadecanoic Acid]0.104g
 
Myristic Acid   [Tetradecanoic Acid]0.532g
 
Palmitic Acid   [Hexadecanoic Acid]8.732g
 
Pentadecanoic Acid   [Pentadecanoic Acid]0g
 
Stearic Acid   [Octadecanoic Acid]4.287g
 
Tridecanoic Acid   [Tridecanoic Acid]~
 

Total Monounsaturated Fat (Good Fats)

18.52g
 
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]0.32g
 
Heptadecenoic Acid   [Heptadecenoic Acid]0.073g
 
Myristoleic Acid   [Tetradecenoic Acid]0g
 
Nervonic Acid   [Cis-Tetracosenoic Acid]~
 
Oleic Acid   [Octadecenoic Acid]16.915g
 
Palmitoleic Acid   [Hexadecenoic Acid]1.212g
 
Pentadecenoic Acid   [Pentadecenoic Acid]0g
 

Total Polyunsaturated Fat (Good Fats)

4.548g
 
18:2 CLAs~
 
18:2 i~
 
18:2 n-6 c,c4g
 
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 Acid0.2g
 
Arachidonic Acid   [Eicosatetraenoic Acid]0.154g
 
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]0g
 
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]0g
 
Eicosadienoic Acid   [Eicosadienoic Acid]0.194g
 
Eicosatrienoic Acid   [Eicosatrienoic Acid]0g
 
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]0g
 
Linoleic Acid   [Octadecadienoic Acid]4g
 
Linolenic Acid   [Octadecatrienoic Acid]0.2g
 
Parinaric Acid   [Octadecatetraenoic Acid]0g
 
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]0g
 
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.

Fatty Acids & Fat

Serving Size: 100g or 3.5oz
AmountRDI%
 
Total Fat8.11g12%
 
Total Omega-3 Fatty Acids0.02g
 
Total Omega-6 Fatty Acids0.69g
 
Total Trans Fatty Acids~
 
Total Trans-monoenoic Fatty Acids~
 
Total Trans-polyenoic Fatty Acids~
 

Total Saturated Fats (Bad Fats)

2.93g15%
 
Arachidic Acid   [Eicosanoic Acid]~
 
Behenic Acid   [Docosanoic Acid]~
 
Butyric Acid   [Butanoic Acid]~
 
Capric Acid   [Decanoic Acid]0.01g
 
Caproic Acid   [Hexanoic Acid]~
 
Caprylic Acid   [Octanoic Acid]~
 
Lauric Acid   [Dodecanoic Acid]0.01g
 
Lignoceric Acid   [Tetracosanoic Acid]~
 
Margaric Acid   [Heptadecanoic Acid]~
 
Myristic Acid   [Tetradecanoic Acid]0.1g
 
Palmitic Acid   [Hexadecanoic Acid]1.79g
 
Pentadecanoic Acid   [Pentadecanoic Acid]~
 
Stearic Acid   [Octadecanoic Acid]0.97g
 
Tridecanoic Acid   [Tridecanoic Acid]~
 

Total Monounsaturated Fat (Good Fats)

3.34g
 
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]~
 
Gadoleic Acid   [Eicosenoic Acid]0.06g
 
Heptadecenoic Acid   [Heptadecenoic Acid]~
 
Myristoleic Acid   [Tetradecenoic Acid]~
 
Nervonic Acid   [Cis-Tetracosenoic Acid]~
 
Oleic Acid   [Octadecenoic Acid]3.01g
 
Palmitoleic Acid   [Hexadecenoic Acid]0.23g
 
Pentadecenoic Acid   [Pentadecenoic Acid]~
 

Total Polyunsaturated Fat (Good Fats)

0.74g
 
18:2 CLAs~
 
18:2 i~
 
18:2 n-6 c,c~
 
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~
 
Arachidonic Acid   [Eicosatetraenoic Acid]0.04g
 
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]~
 
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]~
 
Eicosadienoic Acid   [Eicosadienoic Acid]~
 
Eicosatrienoic Acid   [Eicosatrienoic Acid]~
 
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]~
 
Linoleic Acid   [Octadecadienoic Acid]0.65g
 
Linolenic Acid   [Octadecatrienoic Acid]0.02g
 
Parinaric Acid   [Octadecatetraenoic Acid]~
 
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]~
 
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.

Caffeine, Alcohol, Phytosterols and Other Nutrients Compared

Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium vs Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled

Other Nutrients

Serving Size: 100g or 3.5oz
Amount
 
Alcohol0g
 
Water12.32g
 
Ash7.43g
 
Caffeine0mg
 
Theobromine0mg
 
Cholesterol110mg
 
Phytosterols~
 
Campesterol~
 
Stigmasterol~
 
Beta-sitosterol~
 
~Data not available for tilde (~) items.

Other Nutrients

Serving Size: 100g or 3.5oz
Amount
 
Alcohol~
 
Water61.09g
 
Ash2.49g
 
Caffeine~
 
Theobromine~
 
Cholesterol94mg
 
Phytosterols~
 
Campesterol~
 
Stigmasterol~
 
Beta-sitosterol~
 
~Data not available for tilde (~) items.
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