Pork Bacon

About this record

Pork Bacon is listed here under Meat & Poultry, with the preparation “Cooked”, from the source record “Pork, bacon, rendered fat, cooked”. 17 of 34 nutrients have a value per 100 g (missing here: Magnesium, Iodine, Vitamin D, Vitamin E, Vitamin K (phylloquinone), Biotin (B7), Folate (total), Tryptophan, Threonine, Isoleucine, Leucine, Lysine…; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Selenium: 335th of 640 foods with a value (5.7 µg per 100 g)
• Niacin (B3): 424th of 758 foods with a value (0.725 mg per 100 g)
• Sodium: 417th of 740 foods with a value (27 mg per 100 g)
• Vitamin A (RAE / retinol equivalent): 346th of 523 foods with a value (11 µg per 100 g)
• Choline: 297th of 356 foods with a value (6.5 mg per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Baked

Source record: Pork, cured, bacon, cooked, baked. A separate record with its own values, not merged with the one above.

Other preparation in the data: Fried

Source record: Pork, cured, bacon, pre-sliced, cooked, pan-fried. A separate record with its own values, not merged with the one above.

Other preparation in the data: Microwaved

Source record: Pork, cured, bacon, cooked, microwaved. A separate record with its own values, not merged with the one above.

Other preparation in the data: Roasted

Source record: Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium. A separate record with its own values, not merged with the one above.

Other preparation in the data: Smoked or cured

Source record: Pork, cured, bacon, unprepared. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Pork, bacon, rendered fat, cooked” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Pork, cured, bacon, rendered fat, cooked” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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