Domestic Pig (Piglet, Pork) · Sus scrofa domestica
Pork, bacon, rendered fat, cooked
Nutrition facts per 100 g · edible portion
Animal Foods369 forms & preparations
Dietary labels are inferred automatically from Pork, bacon, rendered fat, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Low nutrient density 1/100
How many beneficial nutrients Pork, bacon, rendered fat, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Pork, bacon, rendered fat, cooked come from — the split across carbs, fat & protein.
100% from fat
-
Carbs 0%0.0 g per serving
-
Fat 100%99.5 g per serving
-
Protein 0%0.1 g per serving
What Pork, bacon, rendered fat, cooked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 99.5 g | |
| Saturated Fat | 32.0 g | |
| Monounsaturated Fat | 41.4 g | — |
| Polyunsaturated Fat | 10.5 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 476.0 mg | — |
| Omega-6 Fatty Acids | 9,426.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 1,320.0 mg | — |
| Palmitic Acid | 19,762.0 mg | — |
| Stearic Acid | 10,443.0 mg | — |
| Arachidic Acid | 192.0 mg | — |
| Behenic Acid | 0.0 mg | — |
| Palmitoleic Acid | 2,860.0 mg | — |
| Oleic Acid | 37,818.0 mg | — |
| Gadoleic Acid | 757.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 9,426.0 mg | — |
| alpha-Linolenic Acid (ALA) | 476.0 mg | — |
| gamma-Linolenic Acid | 0.0 mg | — |
| Arachidonic Acid | 191.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.1 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.7 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 0.0 mcg | |
| Vitamin B12 | 0.1 mcg | |
| Pantothenic Acid (B5) | 0.0 mg | |
| Choline | 6.5 mg | |
| Betaine | 0.2 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 1.0 mg | |
| Iron | 0.1 mg | |
| Magnesium | 0.0 mg | |
| Phosphorus | 9.0 mg | |
| Potassium | 15.0 mg | |
| Sodium | 27.0 mg | |
| Zinc | 0.1 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.0 mg | |
| Selenium | 5.7 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 97.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.2 g | — |
About Pork, bacon, rendered fat, cooked
Pork is the meat of the domestic pig (Sus scrofa domesticus) and the most widely eaten meat in the world, valued for its mild, slightly sweet flavor and versatility. The carcass yields an enormous range of cuts and products, from lean tenderloin, loin chops, and leg to rich belly, shoulder, and ribs, plus cured favorites like bacon, ham, sausage, and prosciutto. Pork is a good source of high-quality protein and especially rich in thiamin, along with vitamin B12, niacin, zinc, selenium, and phosphorus.
Lean cuts such as loin and tenderloin are healthy choices, while fattier belly and shoulder reward slow cooking. Tender cuts are grilled, roasted, or pan-fried just until the juices run clear, and tougher shoulder and ribs are braised, smoked, or barbecued until fork-tender, a cornerstone of cooking from the American South to East Asia. Modern pork is safely cooked to a slightly pink 145 degrees Fahrenheit with a rest.
Choose firm, pinkish meat, and store pork chilled, using fresh cuts within a few days or freezing them.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Pork, bacon, rendered fat, cooked?
There are 897 calories in 100 g of Pork, bacon, rendered fat, cooked, or about 762 calories in 3 oz (85 g).
How much protein is in Pork, bacon, rendered fat, cooked?
Pork, bacon, rendered fat, cooked contains 0.1 g of protein per 100 g.
How many carbs are in Pork, bacon, rendered fat, cooked?
Pork, bacon, rendered fat, cooked has 0.0 g of carbohydrates per 100 g.
How much fat is in Pork, bacon, rendered fat, cooked?
Pork, bacon, rendered fat, cooked provides 99.5 g of total fat per 100 g.
What is Pork, bacon, rendered fat, cooked a good source of?
Pork, bacon, rendered fat, cooked is a good source of Selenium (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related animal foods
Compare Pork, bacon, rendered fat, cooked with…
- Pork, bacon, rendered fat, cooked vs Veal, breast, whole, boneless, separable lean only, cooked, braised
- Pork, bacon, rendered fat, cooked vs Veal, shoulder, arm, separable lean and fat, cooked, braised
- Pork, bacon, rendered fat, cooked vs Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw
- Pork, bacon, rendered fat, cooked vs Beef, cured, pastrami
- Pork, bacon, rendered fat, cooked vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
- Pork, bacon, rendered fat, cooked vs Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised