| back to USDA Nutrition Index |
 |
Pork, cured, bacon, cooked, baked |
|
|
Pork, cured, bacon, cooked, baked (USDA#10860) |
| Serving Size 1 slice cooked |
|
|
|
| Water 12g |
|
| Calories 548 |
|
| Energy 2293kj |
|
| Protein 35g |
|
| Total Fat 43g |
|
| Ash 7g |
|
| Total Carbohydrates 1g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 10mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 30mg |
|
| Phosphorus, P 506mg |
|
| Potassium 539mg |
|
| Sodium 2193mg |
|
| Zinc, Zn 3mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 2mg |
|
| Selenium, Se 59mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 10mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 2mcg |
|
| Folic acid 0mcg |
|
| Folate, food 2mcg |
|
| Folate, DFE 2mcg_DFE |
|
| Choline, total 119mg |
|
| Betaine 3mg |
|
| Vitamin B-12 1mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 37IU |
|
| Vitamin A, RAE 11mcg_RAE |
|
| Retinol 11mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 7mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 14g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 15:0 0g |
|
| 16:0 9g |
|
| 17:0 0g |
|
| 18:0 4g |
|
| 20:0 8g |
|
| 22:0 0g |
|
| Fatty acids, total monounsaturated 19g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 1g |
|
| 17:1 6g |
|
| 18:1 undifferentiated 17g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 4g |
|
| 18:2 undifferentiated 4g |
|
| 18:2 n-6 c,c 4g |
|
| 18:3 undifferentiated 0g |
|
| 18:3 n-3 c,c,c 0g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 0g |
|
| Cholesterol 107mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 2g |
|
| Lysine 2g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 1g |
|
| Valine 1g |
|
| Arginine 2g |
|
| Histidine 1g |
|
| Alanine 2g |
|
| Aspartic acid 3g |
|
| Glutamic acid 5g |
|
| Glycine 2g |
|
| Proline 1g |
|
| Serine 1g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Pork, cured, bacon, cooked, baked usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Easy weeknight meal that can be thrown together with items you have on hand. |
|
|
|
|
|
|
|
| Perfect sandwiches for serving to a large group. |
|
|
 |
|
|
|
| The slow cooked goodness of pulled pork, flavored with a spicy and slightly sweet mixture of seasonings, highlights this excellent Southwestern dish. |
|
|
 |
|
|
|
| An easy side dish for a picnic or a crowd. |
|
|
 |
|
|
|
| Cooked by slowly baking all the ingredients together, this recipe proivdes a wonderful array of flavors. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
|
|
|
|
|
|
|
|
Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed. Baked brown bread is prepared with cornmeal, wheat flour, and rye ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
| A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
