Diets Premium
1090 views
Download
Pork, Boneless Bacon
1 / 1

Pork, Boneless Bacon

g Bacon Pork
523 KCAL KCAL / 100g
10.1g Protein
53g Fat
1.4g Carbohydrates
Bacon Pork

Pork, Boneless Bacon

523 KCAL / 100g
10.1g Protein
53g Fat
1.4g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 3.5 g
Boron 0.03 mg
Calcium 4 mg
Carbohydrate 1.4 g
Chloride 119 mg
Cholesterol 66 mg
Chromium 1.1 µg
Cobalt 0 µg
Copper 0.05 mg
Fat 53 g
Fatty monounsaturated 26.73 g
Fatty polyunsaturated 3.69 g
Fatty saturated 18.56 g
Fatty trans 0.1 g
Fiber 1 g
Fluoride 0.01 mg
Fructose 1 g
Glicemyc Index 1 µg
Glucose 1.2 g
Iodine 4.5 µg
Iron 0.7 mg
Lactose 1 g
Magnesium 10 mg
Manganese 0.01 mg
Molybdenum 7.5 µg
Nickel 0 mg
Omega 3 0.3 g
Omega 6 3.39 g
Phosphorus 95 mg
Potassium 163 mg
Protein 10.1 g
Protein Animal 10.1 g
Protein Plant 1 g
Salt 0.2 g
Selenium 24.2 µg
Silica 0.2 mg
Sodium 78 mg
Starch 1 g
Sucrose 1 g
Sugar 1.2 g
Total sugar alcohols 1 g
Vitamin B1 (Thiamin) 0.4 mg
Vitamin B12 (Cobalamin) 0.6 µg
Vitamin B2 (Riboflavin) 0.16 mg
Vitamin B3 (Niacin) 3.1 mg
Vitamin B4 (Choline) 70 mg
Vitamin B5 (Pantothenic acid) 0.6 mg
Vitamin B6 (Pyridoxine) 0.17 mg
Vitamin B9 (Folate) 1 µg
Vitamin D 0.7 µg
Vitamin E 0.48 mg
Vitamin K 1.9 µg
Water 30.1 g
Zinc 1.45 mg

Recipes with the use of the current food

Filter by difficulty, preparation time, and ingredients to find the perfect dish for today.

Low Carb Egg-Bacon Pancakes with Mozzarella

Pancake with Mozzarella and Bacon

Bacon-Wrapped Avocado Slices with Garlic Coconut Dip

Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Structural breakdown of pigmented pork varieties with regard to their fundamental culinary applications

Over the past decade, a marked decline in pork consumption relative to poultry has been documented, yet concurrently, there has been a measurable increase in the frequency of direct utilization of pork products compared to earlier periods. This shift stems from heightened market availability of this raw material alongside a corresponding systematic reduction in pricing. Consequently, there exists an urgent necessity to expand comprehension regarding the characteristics, properties, and potential culinary applications of this type of meat within contemporary gastronomy.

View Details

Traditional Danish cuisine: distinctive features, dining customs, and regional alcoholic beverages

Danish cuisine is not renowned for elaborate or labor-intensive preparations but rather for its straightforwardness and practicality. The Danes adhere to a zero-waste ethos, ensuring that all food products are utilized to their fullest potential. Travelers following a vegetarian diet may, however, encounter difficulties in finding suitable meals, as the local culinary tradition is heavily centered on meat dishes—particularly pork—and fish, which serve as the cornerstones of the Danish menu.

View Details

Mediterranean diet – approved and restricted foods and their health effects

This dietary approach emphasizes reducing animal protein intake while favoring plant-based alternatives. Instead of pork, we opt for fish and seafood. Learn which other foods are recommended as part of the Mediterranean diet.

View Details

The Atkins Diet: Its Distinctive Stages

Are you fond of eggs with bacon, succulent steaks, creamy sauces, and liver pâté, yet avoid them due to concerns about weight gain? Explore the Atkins Diet and realize that successful weight management does not necessarily demand extreme deprivation or exhausting effort.

View Details

Processing, frying, grilling, cooking - properly processed pork can be healthy!

Through the commitment of breeders and the cross-breeding of suitable breeds and individuals, increasingly productive slaughter animals are being obtained. The application of technologies from countries with high-quality meat production, such as Denmark (the largest producer of pork in the Union), has resulted in very good meat outcomes. Today's pork contains much less fat than before, making it less caloric. The national breeding of these animals is a highly valued meat source in Europe, therefore it is worth learning about the characteristics of this meat.

View Details

Lard - properties... Is it healthy or not? How to prepare homemade lard?

Lard is usually obtained from pork fat and in its simplest version, it consists of melted fat, which makes up almost 100% of its content. The main components of fats in this product are monounsaturated fatty acids, which amount to about 41 g, followed by saturated fatty acids, which amount to about 32 g, and the least numerous polyunsaturated fatty acids, which amount to about 11 g.

View Details

Are These Really Food Labels? How to Read Them to Avoid Being Deceived

At times, when we purchase, for instance, rye bread, we realize that the majority of the content is wheat flour, whereas the rye it should primarily consist of is merely an addition. The same mechanism can be observed in the case of poultry sausages, where the majority of the content is pork. Isn't this astonishing? Consumers should have the chance to make a conscious choice, but only if they are aware of it, while food producers utilize all means to secure their profit.

View Details

Is the consumption of red meat a health hazard?

Over the past few decades, the consumption of red meat has significantly increased, particularly in highly developed countries. Some still consider it a necessary component of their meals. Unfortunately, high consumption of red and processed meat contributes to the development of many serious health conditions. The Workshop of the International Agency for Research on Cancer (IARC) defined unprocessed meat from the muscles of mammals - beef, pork, lamb, goat, and horse - as red meat. Processed meat, on the other hand, was described as meat that has been treated with salt, smoke, curing agents, or other processes to enhance its flavor or texture.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code