New Search

Item 16 of 18 (back to results)
Previous previous next Next
 Pork, bacon, rendered fat, cooked 
  
  
  

USDA Department Logo

Source: Google



Additives List

Pork, bacon, rendered fat, cooked
10864
MeasurementUnitsValue
Sample SizeGrams100
NutrientsUnitsValue
Protein
(203)
g0.07
Total lipid (fat)
(204)
g99.5
Ash
(207)
g0.16
Energy
(208)
kcal898
Water
(255)
g0.25
Energy
(268)
kJ3756
Calcium, Ca
(301)
mg1
Iron, Fe
(303)
mg0.13
Phosphorus, P
(305)
mg9
Potassium, K
(306)
mg15
Sodium, Na
(307)
mg27
Zinc, Zn
(309)
mg0.06
Copper, Cu
(312)
mg0.022
Manganese, Mn
(315)
mg0.006
Selenium, Se
(317)
mcg5.7
Vitamin A, IU
(318)
IU37
Retinol
(319)
mcg11
Vitamin A, RAE
(320)
mcg RAE11
Thiamin
(404)
mg0.004
Riboflavin
(405)
mg0.015
Niacin
(406)
mg0.725
Pantothenic acid
(410)
mg0.007
Vitamin B-6
(415)
mg0.005
Vitamin B-12
(418)
mcg0.09
Choline, total
(421)
mg6.5
Betaine
(454)
mg0.2
Cholesterol
(601)
mg97
Fatty acids, total saturated
(606)
g31.991
14:0
(612)
g1.32
16:0
(613)
g19.762
18:0
(614)
g10.443
20:0
(615)
g0.192
18:1 undifferentiated
(617)
g37.818
18:2 undifferentiated
(618)
g9.426
18:3 undifferentiated
(619)
g0.476
20:4 undifferentiated
(620)
g0.191
16:1 undifferentiated
(626)
g2.86
20:1
(628)
g0.757
Fatty acids, total monounsaturated
(645)
g41.435
Fatty acids, total polyunsaturated
(646)
g10.535
17:0
(653)
g0.274
20:2 n-6 c,c
(672)
g0.442
18:2 n-6 c,c
(675)
g9.426
18:3 n-3 c,c,c (ALA)
(851)
g0.476

Food Pesticides Table

Current search:

G. Cooking Method: Cooking Method Not Known
×

Select any link to see items in a related category.

more general categories    information about this item
A. Regulatory Category 
A. Regulatory Category
 Product Type, USA (221) 
 Product Type, U.S. Code of Federal Regulations, Title 21 (221) 
 Meat, Poultry, Seafood or Related Product (US CFR) (34) 
 Meat or Meat Product (from Mammal) (US CFR) (14) 
 Cured Meat (US CFR) (5)
B. Identifying Substance 
B. Identifying Substance
 Animal Used As Food Source (61) 
 Meat Animal (Mammal) (39) 
 Swine (8)
C. Part of Substance 
C. Part of Substance
 Part Of Animal (58) 
 Animal Body Or Body Part (33) 
 Meat Part (26) 
 Skeletal Meat Part (23) 
 Skeletal Meat Part, Without Bone Or Shell (21) 
 Skeletal Meat Part, Without Bone, Without Skin (19)
E. Physical State, Shape or Form 
E. Physical State, Shape or Form
 Solid (154) 
 Divided Or Disintegrated (38) 
 Divided Into Pieces (15) 
 Divided Into Pieces, Thickness 0.3-1.5 Cm. (4) 
 Sliced (3) 
 Sliced, Thin, Below 0.5 Cm. (3)
F. Extent of Heat Treatment 
F. Extent of Heat Treatment
 Heat-Treated (162) 
 Fully Heat-Treated (145)
G. Cooking Method 
G. Cooking Method
 Cooking Method Not Known (18)
H. Treatment Applied 
H. Treatment Applied
 Food Modified (69) 
 Microbially/Enzymatically Modified (39) 
 Fermented/Modified, Multiple Component (18) 
 Cured Or Aged (17)
J. Preservation Method 
J. Preservation Method
 Preserved By Chemicals (3) 
 Preserved By Treatment With Chemicals (2)
K. Packing Medium 
K. Packing Medium
 No Packing Medium Used (208)
M. Container or Wrapping 
M. Container or Wrapping
 Container Or Wrapping Not Known (197)
N. Contact Surface 
N. Contact Surface
 Food Contact Surface Not Known (214)
P. Consumer Group/Dietary Use/Label Claim 
P. Consumer Group/Dietary Use/Label Claim
 Consumer Group (222) 
 Human Food (222) 
 Human Food, No Age Specification (222)
S. Substances Included 
S. Substances Included
 Nutrients (141) 
 Proximates (141) 
 Ash (135)
 Energy, gross (140)
 Protein (133)
 Water (138)
 Lipid components (132) 
 Fats (132) 
 Fat, total (131)
 Saturated fat, total (131)
 Fatty acids (131) 
 Monounsaturated fatty acids (129) 
 Fatty acid 16:1 (93)
 Fatty acid 18:1 (octadecenoic acid) (129)
 Fatty acid 20:1 (eicosenoic acid) (41)
 Fatty acids, total monounsaturated (129) 
  (129) 
  (129)
 Polyunsaturated fatty acids (131) 
 Fatty acid 20:4 (eicosatetraenoic acid) (24)
 Fatty acids, total polyunsaturated (131)
 Fatty acid 18:2 (131) 
 Fatty acid 18:2 n-6 cis,cis (6)
 Fatty acid 18:3 (121) 
 Fatty acid 18:3 n-3 all-cis (14)
 Fatty acid 20:2 (eicosadienoic acid) (8) 
 Fatty acid 20:2 n-6 cis,cis (8)
 Saturated fatty acids (131) 
 Fatty acid 14:0 (myristic acid) (85)
 Fatty acid 16:0 (palmitic acid) (131)
 Fatty acid 17:0 (margaric acid) (17)
 Fatty acid 18:0 (stearic acid) (123)
 Fatty acid 20:0 (arachidic acid) (21)
 Sterols (72) 
 Cholesterol (50)
 Minerals (140) 
 Macroelements (139) 
 Calcium (137)
 Iron, total (138)
 Phosphorus (136)
 Potassium (138)
 Sodium (132)
 Trace elements (137) 
 Copper (132)
 Manganese (131)
 Selenium, total (129)
 Zinc (135)
 Vitamins (139) 
 Fat soluble vitamins (119) 
 Vitamin A and related components (103) 
 Vitamin A; from retinol, carotenoid (84)
 Retinoids (39) 
 Retinol (39)
 Water soluble vitamins (139) 
 Vitamin B components (139) 
 Betaine (61)
 Choline (113)
 Niacin equivalents, total (134)
 Pantothenic acid (126)
 Riboflavin (135)
 Thiamin (134)
 Vitamin B-12 (54)
 Vitamin B-6, total (130)
Z. Adjunct Characteristics 
Z. Adjunct Characteristics
 Adjunct Characteristics Of Meat, Poultry Or Fish (19) 
 Cut Of Meat (11) 
 Cut Of Meat, U.S. (11) 
 Side (Meat Cut) (2)