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Pork, bacon, rendered fat, cooked
| Calories 898 |
Calories from Fat 871 |
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[1] |
| Nutrient | Quantity | Units |
|---|
| Alcohol, ethyl | 0.00 | g | | Ash | 0.16 | g | | Betaine | 0.20 | mg | | Caffeine | 0.00 | mg | | Calcium, Ca | 1.00 | mg | | Carbohydrate, by difference | 0.00 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 0.00 | mcg | | Cholesterol | 97.00 | mg | | Choline, total | 6.50 | mg | | Copper, Cu | 0.02 | mg | | Cryptoxanthin, beta | 0.00 | mcg | | Energy | 3756.00 | kJ | | Energy | 898.00 | kcal | | Fatty acids, total monounsaturated | 41.44 | g | | Fatty acids, total polyunsaturated | 10.54 | g | | Fatty acids, total saturated | 31.99 | g | | Fatty acids, total trans | 0.00 | g | | Fiber, total dietary | 0.00 | g | | Folate, DFE | 0.00 | mcg_DFE | | Folate, food | 0.00 | mcg | | Folate, total | 0.00 | mcg | | Folic acid | 0.00 | mcg | | Iron, Fe | 0.13 | mg | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 0.00 | mcg | | Magnesium, Mg | 0.00 | mg | | Manganese, Mn | 0.01 | mg | | Niacin | 0.72 | mg | | Pantothenic acid | 0.01 | mg | | Phosphorus, P | 9.00 | mg | | Potassium, K | 15.00 | mg | | Protein | 0.07 | g | | Retinol | 11.00 | mcg | | Riboflavin | 0.01 | mg | | Selenium, Se | 5.70 | mcg | | Sodium, Na | 27.00 | mg | | Sugars, total | 0.00 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.00 | mg | | Total lipid (fat) | 99.50 | g | | Vitamin A, IU | 37.00 | IU | | Vitamin A, RAE | 11.00 | mcg_RAE | | Vitamin B-12 | 0.09 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.01 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Vitamin E (alpha-tocopherol) | 0.00 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 0.00 | mcg | | Water | 0.25 | g | | Zinc, Zn | 0.06 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6i". 2002 Beltsville MD
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