Domestic Pig (Piglet, Pork) · Sus scrofa domestica
Pork, cured, breakfast strips, raw or unheated
Nutrition facts per 100 g · edible portion
Animal Foods369 forms & preparations
Dietary labels are inferred automatically from Pork, cured, breakfast strips, raw or unheated'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 16/100
How many beneficial nutrients Pork, cured, breakfast strips, raw or unheated 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, breakfast strips, raw or unheated come from — the split across carbs, fat & protein.
1% from carbs
-
Carbs 1%0.7 g per serving
-
Fat 87%37.2 g per serving
-
Protein 12%11.7 g per serving
What Pork, cured, breakfast strips, raw or unheated 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 | 0.7 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 37.2 g | |
| Saturated Fat | 12.9 g | |
| Monounsaturated Fat | 16.8 g | — |
| Polyunsaturated Fat | 5.6 g | — |
| Omega-3 Fatty Acids | 900.0 mg | — |
| Omega-6 Fatty Acids | 4,660.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 210.0 mg | — |
| Lauric Acid | 210.0 mg | — |
| Myristic Acid | 720.0 mg | — |
| Palmitic Acid | 7,520.0 mg | — |
| Stearic Acid | 4,270.0 mg | — |
| Palmitoleic Acid | 1,840.0 mg | — |
| Oleic Acid | 14,950.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 4,660.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 11.7 g | |
| Histidine | 338.0 mg | — |
| Isoleucine | 477.0 mg | — |
| Leucine | 817.0 mg | — |
| Lysine | 871.0 mg | — |
| Methionine | 259.0 mg | — |
| Phenylalanine | 453.0 mg | — |
| Threonine | 451.0 mg | — |
| Tryptophan | 113.0 mg | — |
| Valine | 565.0 mg | — |
| Alanine | 657.0 mg | — |
| Arginine | 717.0 mg | — |
| Aspartic Acid | 969.0 mg | — |
| Cystine | 120.0 mg | — |
| Glutamic Acid | 1,611.0 mg | — |
| Glycine | 839.0 mg | — |
| Proline | 623.0 mg | — |
| Serine | 441.0 mg | — |
| Tyrosine | 342.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 27.2 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.5 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 3.7 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 3.0 mcg | |
| Vitamin B12 | 1.0 mcg | |
| Pantothenic Acid (B5) | 0.5 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 8.0 mg | |
| Iron | 0.9 mg | |
| Magnesium | 12.0 mg | |
| Phosphorus | 137.0 mg | |
| Potassium | 204.0 mg | |
| Sodium | 987.0 mg | |
| Zinc | 1.7 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.0 mg | |
| Selenium | 25.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 69.0 mg | |
| Phytosterols | 0.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 3.0 g | — |
About Pork, cured, breakfast strips, raw or unheated
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, breakfast strips, raw or unheated?
There are 388 calories in 100 g of Pork, cured, breakfast strips, raw or unheated, or about 330 calories in 3 oz (85 g).
How much protein is in Pork, cured, breakfast strips, raw or unheated?
Pork, cured, breakfast strips, raw or unheated contains 11.7 g of protein per 100 g.
How many carbs are in Pork, cured, breakfast strips, raw or unheated?
Pork, cured, breakfast strips, raw or unheated has 0.7 g of carbohydrates per 100 g.
How much fat is in Pork, cured, breakfast strips, raw or unheated?
Pork, cured, breakfast strips, raw or unheated provides 37.2 g of total fat per 100 g.
What is Pork, cured, breakfast strips, raw or unheated a good source of?
Pork, cured, breakfast strips, raw or unheated is an excellent source of Selenium (45% DV), Vitamin B12 (41% DV), Thiamin (B1) (40% DV), Vitamin C (30% DV), Protein (23% DV) and Niacin (B3) (23% DV) and a good source of Zinc, Riboflavin (B2), Vitamin B6, Phosphorus and Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related animal foods
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