Domestic Pig (Piglet, Pork) · Sus scrofa domestica
Pork, cured, bacon, cooked, broiled, pan-fried or roasted
Nutrition facts per 100 g · edible portion
Animal Foods369 forms & preparations
Dietary labels are inferred automatically from Pork, cured, bacon, cooked, broiled, pan-fried or roasted'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.
Fair nutrient density 20/100
How many beneficial nutrients Pork, cured, bacon, cooked, broiled, pan-fried or roasted 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, cured, bacon, cooked, broiled, pan-fried or roasted come from — the split across carbs, fat & protein.
1% from carbs
-
Carbs 1%1.4 g per serving
-
Fat 71%41.8 g per serving
-
Protein 28%37.0 g per serving
What Pork, cured, bacon, cooked, broiled, pan-fried or roasted is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
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 | 1.4 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 41.8 g | |
| Saturated Fat | 13.7 g | |
| Monounsaturated Fat | 18.5 g | — |
| Polyunsaturated Fat | 4.5 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 200.0 mg | — |
| Omega-6 Fatty Acids | 0.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 5.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 532.0 mg | — |
| Palmitic Acid | 8,732.0 mg | — |
| Stearic Acid | 4,287.0 mg | — |
| Arachidic Acid | 78.0 mg | — |
| Behenic Acid | 0.0 mg | — |
| Palmitoleic Acid | 1,212.0 mg | — |
| Oleic Acid | 16,915.0 mg | — |
| Gadoleic Acid | 320.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 0.0 mg | — |
| alpha-Linolenic Acid (ALA) | 200.0 mg | — |
| gamma-Linolenic Acid | 0.0 mg | — |
| Arachidonic Acid | 154.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 37.0 g | |
| Histidine | 1,441.0 mg | — |
| Isoleucine | 1,798.0 mg | — |
| Leucine | 2,985.0 mg | — |
| Lysine | 3,180.0 mg | — |
| Methionine | 853.0 mg | — |
| Phenylalanine | 1,521.0 mg | — |
| Threonine | 1,501.0 mg | — |
| Tryptophan | 321.0 mg | — |
| Valine | 2,040.0 mg | — |
| Alanine | 2,453.0 mg | — |
| Arginine | 2,483.0 mg | — |
| Aspartic Acid | 3,607.0 mg | — |
| Cystine | 426.0 mg | — |
| Glutamic Acid | 5,643.0 mg | — |
| Glycine | 2,691.0 mg | — |
| Proline | 2,103.0 mg | — |
| Serine | 1,458.0 mg | — |
| Tyrosine | 1,200.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 1.0 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 0.1 mcg | |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 11.1 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 2.0 mcg | |
| Vitamin B12 | 1.2 mcg | |
| Pantothenic Acid (B5) | 1.2 mg | |
| Choline | 123.2 mg | |
| Betaine | 3.5 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 11.0 mg | |
| Iron | 1.4 mg | |
| Magnesium | 33.0 mg | |
| Phosphorus | 533.0 mg | |
| Potassium | 565.0 mg | |
| Sodium | 2,310.0 mg | |
| Zinc | 3.5 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.0 mg | |
| Selenium | 62.0 mcg | |
| Fluoride | 33.6 mcg | — |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 110.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 7.4 g | — |
About Pork, cured, bacon, cooked, broiled, pan-fried or roasted
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, cured, bacon, cooked, broiled, pan-fried or roasted?
There are 540 calories in 100 g of Pork, cured, bacon, cooked, broiled, pan-fried or roasted, or about 157 calories in 1 slice raw (29 g).
How much protein is in Pork, cured, bacon, cooked, broiled, pan-fried or roasted?
Pork, cured, bacon, cooked, broiled, pan-fried or roasted contains 37.0 g of protein per 100 g.
How many carbs are in Pork, cured, bacon, cooked, broiled, pan-fried or roasted?
Pork, cured, bacon, cooked, broiled, pan-fried or roasted has 1.4 g of carbohydrates per 100 g.
How much fat is in Pork, cured, bacon, cooked, broiled, pan-fried or roasted?
Pork, cured, bacon, cooked, broiled, pan-fried or roasted provides 41.8 g of total fat per 100 g.
What is Pork, cured, bacon, cooked, broiled, pan-fried or roasted a good source of?
Pork, cured, bacon, cooked, broiled, pan-fried or roasted is an excellent source of Selenium (113% DV), Protein (74% DV), Niacin (B3) (69% DV), Vitamin B12 (51% DV), Phosphorus (43% DV) and Thiamin (B1) (34% DV) and a good source of Copper and Potassium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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