Item 2 of 2 (back to results) previous   Pork, bacon, rendered fat, cooked               Source: Google Additives List Pork, bacon, rendered fat, cooked 10864 Measurement Units Value Sample Size Grams 100 Nutrients Units Value Protein (203) g 0.07 Total lipid (fat) (204) g 99.5 Ash (207) g 0.16 Energy (208) kcal 898 Water (255) g 0.25 Energy (268) kJ 3756 Calcium, Ca (301) mg 1 Iron, Fe (303) mg 0.13 Phosphorus, P (305) mg 9 Potassium, K (306) mg 15 Sodium, Na (307) mg 27 Zinc, Zn (309) mg 0.06 Copper, Cu (312) mg 0.022 Manganese, Mn (315) mg 0.006 Selenium, Se (317) mcg 5.7 Vitamin A, IU (318) IU 37 Retinol (319) mcg 11 Vitamin A, RAE (320) mcg RAE 11 Thiamin (404) mg 0.004 Riboflavin (405) mg 0.015 Niacin (406) mg 0.725 Pantothenic acid (410) mg 0.007 Vitamin B-6 (415) mg 0.005 Vitamin B-12 (418) mcg 0.09 Choline, total (421) mg 6.5 Betaine (454) mg 0.2 Cholesterol (601) mg 97 Fatty acids, total saturated (606) g 31.991 14:0 (612) g 1.32 16:0 (613) g 19.762 18:0 (614) g 10.443 20:0 (615) g 0.192 18:1 undifferentiated (617) g 37.818 18:2 undifferentiated (618) g 9.426 18:3 undifferentiated (619) g 0.476 20:4 undifferentiated (620) g 0.191 16:1 undifferentiated (626) g 2.86 20:1 (628) g 0.757 Fatty acids, total monounsaturated (645) g 41.435 Fatty acids, total polyunsaturated (646) g 10.535 17:0 (653) g 0.274 20:2 n-6 c,c (672) g 0.442 18:2 n-6 c,c (675) g 9.426 18:3 n-3 c,c,c (ALA) (851) g 0.476 Food Pesticides Table

Current search: J. Preservation Method: Preserved By Chemicals > Preserved By Treatment With Chemicals × 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)