Domestic Pig (Piglet, Pork) · Sus scrofa domestica

Pork, cured, bacon, cooked, restaurant

Nutrition facts per 100 g · edible portion

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Dietary labels are inferred automatically from Pork, cured, bacon, cooked, restaurant'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.

25%

499 kcal Calories

82%

40.9 g Protein

2.1 g Carbs

47%

36.5 g Fat

Low nutrient density 10/100

How many beneficial nutrients Pork, cured, bacon, cooked, restaurant 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, restaurant come from — the split across carbs, fat & protein.

499 kcal / serving

2% from carbs

Carbs 2%

2.1 g per serving
Fat 66%

36.5 g per serving
Protein 33%

40.9 g per serving

What Pork, cured, bacon, cooked, restaurant 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).

Protein82% Phosphorus33% Zinc32% Copper14% Potassium12%

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	2.1 g	1%
Total Sugars	3.1 g	—
Sucrose	3.1 g	—
Glucose	0.0 g	—
Fructose	0.0 g	—
Lactose	0.0 g	—
Maltose	0.0 g	—
Galactose	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	36.5 g	47%
Saturated Fat	12.6 g	63%
Monounsaturated Fat	15.8 g	—
Polyunsaturated Fat	6.0 g	—
Trans Fat	0.2 g	—
Butyric Acid	2.0 mg	—
Caproic Acid	1.0 mg	—
Caprylic Acid	6.0 mg	—
Capric Acid	33.0 mg	—
Lauric Acid	30.0 mg	—
Myristic Acid	476.0 mg	—
Palmitic Acid	7,940.0 mg	—
Stearic Acid	3,900.0 mg	—
Arachidic Acid	72.0 mg	—
Behenic Acid	14.0 mg	—
Nervonic Acid	1.0 mg	—
alpha-Linolenic Acid (ALA)	227.0 mg	—
gamma-Linolenic Acid	12.0 mg	—
Arachidonic Acid	160.0 mg	—
Eicosapentaenoic Acid (EPA)	3.0 mg	—
Docosahexaenoic Acid (DHA)	6.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	40.9 g	82%

Vitamins	Amount	% DV
Vitamin A (RAE)	~	—
Vitamin C	~	—
Vitamin D	~	—
Vitamin E	~	—
Vitamin K	~	—
Thiamin (B1)	~	—
Riboflavin (B2)	~	—
Niacin (B3)	~	—
Vitamin B6	~	—
Folate (B9)	~	—
Vitamin B12	~	—

Minerals	Amount	% DV
Calcium	13.0 mg	1%
Iron	1.3 mg	7%
Magnesium	36.5 mg	9%
Phosphorus	415.0 mg	33%
Potassium	557.0 mg	12%
Sodium	1,830.0 mg	80%
Zinc	3.6 mg	32%
Copper	0.1 mg	14%
Manganese	0.0 mg	1%

Sterols	Amount	% DV
Cholesterol	~	—
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	6.3 g	—

About Pork, cured, bacon, cooked, restaurant

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, restaurant?

There are 499 calories in 100 g of Pork, cured, bacon, cooked, restaurant, or about 31 calories in 1 slice (6 g).

How much protein is in Pork, cured, bacon, cooked, restaurant?

Pork, cured, bacon, cooked, restaurant contains 40.9 g of protein per 100 g.

How many carbs are in Pork, cured, bacon, cooked, restaurant?

Pork, cured, bacon, cooked, restaurant has 2.1 g of carbohydrates per 100 g.

How much fat is in Pork, cured, bacon, cooked, restaurant?

Pork, cured, bacon, cooked, restaurant provides 36.5 g of total fat per 100 g.

What is Pork, cured, bacon, cooked, restaurant a good source of?

Pork, cured, bacon, cooked, restaurant is an excellent source of Protein (82% DV), Phosphorus (33% DV) and Zinc (32% DV) and a good source of Copper and Potassium (per 100 g). Daily Values are based on a 2,000-calorie diet.