United States — USDA FoodData Central
Bacon, pre-sliced, reduced/low sodium, unprepared
Per-100 g nutrient composition · Pork Products.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (62)
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 12.53 | G |
| Ash | 2.4 | G |
| Fructose | 0 | G |
| Lactose | 0 | G |
| Alcohol, ethyl | 0 | G |
| Energy | 1702 | kJ |
| Galactose | 0 | G |
| Fiber, total dietary | 0 | G |
| Iron, Fe | 0.42 | MG |
| Magnesium, Mg | 12 | MG |
| Phosphorus, P | 180 | MG |
| Sodium, Na | 470 | MG |
| Copper, Cu | 0.047 | MG |
| Manganese, Mn | 0.011 | MG |
| Vitamin A, IU | 0 | IU |
| Vitamin A, RAE | 0 | UG |
| Carotene, beta | 0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Lycopene | 0 | UG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Vitamin B-12, added | 0 | UG |
| Vitamin K (Dihydrophylloquinone) | 0 | UG |
| Vitamin K (phylloquinone) | 0 | UG |
| Tryptophan | 0.149 | G |
| Threonine | 0.551 | G |
| Methionine | 0.343 | G |
| Phenylalanine | 0.521 | G |
| Tyrosine | 0.496 | G |
| Alanine | 0.718 | G |
| Glutamic acid | 1.914 | G |
| Glycine | 0.566 | G |
| Proline | 0.507 | G |
| Total lipid (fat) | 39.27 | G |
| Energy | 407 | KCAL |
| Sucrose | 0.83 | G |
| Glucose | 0 | G |
| Maltose | 0 | G |
| Water | 45.01 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
| Sugars, Total | 0.83 | G |
| Calcium, Ca | 4 | MG |
| Potassium, K | 506 | MG |
| Zinc, Zn | 1.19 | MG |
| Lutein + zeaxanthin | 0 | UG |
| Isoleucine | 0.593 | G |
| Leucine | 1.031 | G |
| Lysine | 1.114 | G |
| Cystine | 0.141 | G |
| Valine | 0.634 | G |
| Arginine | 0.807 | G |
| Histidine | 0.51 | G |
| Aspartic acid | 1.172 | G |
| Serine | 0.523 | G |
| Vitamin E, added | 0 | MG |
| SFA 4:0 | 0 | G |
| SFA 6:0 | 0 | G |
| Carbohydrate, by difference | 0.83 | G |
| Hydroxyproline | 0.044 | G |
| Vitamin B-12 | 0.5 | UG |
| Vitamin E (alpha-tocopherol) | 0.43 | MG |
Source
USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Food code 168382. Original source.
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