Pork, Cured, Bacon, Cooked, Broiled, Pan-fried Or Roasted, Reduced Sodium

Serving Size 100 grams

Nutritional Value and Analysis

Pork, Cured, Bacon, Cooked, Broiled, Pan-fried Or Roasted, Reduced Sodium with a serving size of 100 grams has a total of 541 calories with 41.78 grams of fat. The serving size is equivalent to 100 grams of food and contains 376.02 calories from fat. This item is classified as pork products foods.

This food is a good source of protein, phosphorus, zinc, selenium, thiamin, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, sodium, cholesterol and saturated fats. Pork, Cured, Bacon, Cooked, Broiled, Pan-fried Or Roasted, Reduced Sodium is a high fat food because 69.5% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 73% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 73% of the recommended daily needs of protein.

Fat 64% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 64% of the recommended daily intake of fat.

Phosphorus 43% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 43% of the recommended daily needs of phosphorus.

Sodium 43% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 43% of the recommended daily intake of sodium.

Zinc 32% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 32% of the recommended daily needs of zinc.

Selenium 113% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 113% of the recommended daily needs of selenium.

Thiamin 33% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 33% of the recommended daily needs of thiamin.

Niacin 69% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 69% of the recommended daily needs of niacin.

Vitamin B-12 51% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 51% of the recommended daily needs of vitamin b-12.

Tryptophan 94% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 94% of the recommended daily needs of tryptophan.

Threonine 112% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 112% of the recommended daily needs of threonine.

Isoleucine 140% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 140% of the recommended daily needs of isoleucine.

Leucine 103% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 103% of the recommended daily needs of leucine.

Lysine 124% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 124% of the recommended daily needs of lysine.

Methionine 66% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 66% of the recommended daily needs of methionine.

Phenylalanine 68% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 68% of the recommended daily needs of phenylalanine.

Tyrosine 48% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 48% of the recommended daily needs of tyrosine.

Valine 126% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 126% of the recommended daily needs of valine.

Histidine 153% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 153% of the recommended daily needs of histidine.

Cholesterol 37% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 37% of the recommended daily intake of cholesterol.

Saturated Fats 69% of DV

A serving of 100 grams of pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium has 69% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 541 Calories from Fat 376
% Daily Value*
Total Fat 41.8g 64%
Saturated Fat 13.7g 69%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1030mg 43%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 37g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A37 IU1%
Vitamin A, RAE11 µg1%
Alpha Carotene0 µg-
Beta Carotene0 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-121.23 µg51%
Vitamin B-60.35 mg21%
Vitamin C0 mg0%
Vitamin D42 IU11%
→ Vitamin D31 µg-
Vitamin E0.31 mg2%
→ Beta Tocopherol0 mg-
→ Delta Tocopherol0 mg-
→ Gamma Tocopherol0.07 mg-
→ Alpha Tocotrienol0.03 mg-
→ Beta Tocotrienol0 mg-
→ Delta Tocotrienol0 mg-
→ Gamma Tocotrienol0 mg-
Vitamin K0.1 µg0%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate1.43 g0%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat41.78 g64%
Saturated Fats13.74 g69%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0.01 g-
→ Lauric Acid0 g-
→ Myristic Acid0.53 g-
→ Palmitic Acid8.73 g-
→ Stearic Acid4.29 g-
→ Arachidic Acid0.08 g-
→ Behenic Acid0 g-
Monounsaturated Fats18.52 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid1.21 g-
→ Heptadecenoic Acid0.1 g-
→ Oleic Acid 16.92 g-
→ Gadoleic Acid0.32 g-
→ Erucic Acid0 g-
Polyunsaturated Fats4.55 g-
→ Linolenic Acid (18:2)4 g-
→ Linolenic Acid (18:3)0.2 g-
→ Alpha-linolenic Acid0.2 g-
→ Gamma-linolenic Acid0 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.19 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.15 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-
Trans Fats0 g0%

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein37.04 g73%
→ Alanine2.37 g-
→ Arginine2.4 g-
→ Aspartic acid3.48 g-
→ Cystine0.41 g-
→ Glutamic acid5.45 g-
→ Glycine2.6 g-
→ Histidine1.39 g153%
→ Hydroxyproline0.65 g-
→ Isoleucine1.74 g140%
→ Leucine2.88 g103%
→ Lysine3.07 g124%
→ Methionine0.82 g66%
→ Phenylalanine1.47 g68%
→ Proline2.03 g-
→ Serine1.41 g-
→ Threonine1.45 g112%
→ Tryptophan0.31 g94%
→ Tyrosine1.16 g48%
→ Valine1.97 g126%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium11 mg1%
Copper0.16 mg18%
Iron1.44 mg8%
Magnesium33 mg8%
Manganese0.02 mg1%
Phosphorus533 mg43%
Potassium565 mg12%
Selenium62 µg113%
Sodium1030 mg43%
Zinc3.5 mg32%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol110 mg37%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash7.43 g-
Caffeine0 mg-
Theobromine0 mg-
Water12.32 g-

Calories Burn off Time

How long would it take to burn off Pork, Cured, Bacon, Cooked, Broiled, Pan-fried Or Roasted, Reduced Sodium with 541calories? A brisk walk for 118 minutes, jogging for 55 minutes, or hiking for 90 minutes will help your burn off the calories in pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less113 minutes
Dancing98 minutes
Golfing98 minutes
Hiking90 minutes
Light Gardening98 minutes
Stretching180 minutes
Walking - 3.5 mph118 minutes
Weight Training - light workout150 minutes
Aerobics68 minutes
Basketball74 minutes
Bicycling - 10 mph or more55 minutes
Running - 5 mph55 minutes
Swimming64 minutes
Walking - 4.5 mph71 minutes
Weight Training - vigorous workout74 minutes
Similar Food Items to Pork, Cured, Bacon, Cooked, Broiled, Pan-fried Or Roasted, Reduced Sodium
Name Calories Total Fat Proteins Carbohydrates
Babyfood, Dinner, Chicken And Noodle With Vegetables, Toddler661.7g3.8g8.89g
Cheese, Pasteurized Process, Swiss, Low Fat1655.1g25.5g4.3g
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium