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Pork, belly, streaky bacon, whole cut, cured, raw

Sus scrofa L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total24.2 %
   Fat, total74.6 %
   Carbohydrate, total1.2 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1094kJ
Protein, total15.9g
   total-N2.08g
Fat, total21.9g
   saturated fatty acids8.12g
   monounsaturated fatty acids9.37g
   polyunsaturated fatty acids2.47g
Carbohydrate, total0.8g
   carbohydrate, available0.8g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.4g
Moisture58.4g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0.75μg
   D3 cholecalciferol0.18μg
   D2 ergocalciferol0μg
   25-hydroxycholecalciferol0.11μg
Vitamin E0.3aTE
   alpha-tocopherol0.3mg
Vitamin K0μg
Vitamin B1, thiamin0.48mg
Vitamin B2, riboflavin0.16mg
Niacin equivalents5.35NE
   niacin3mg
   tryptophan2.35mg
Vitamin B60.15mg
Pantothenic Acid0.4mg
Biotin1μg
Folates2μg
Vitamin B120.7μg
Vitamin C0.8mg

Minerals
Sodium, Na1140mg
Potassium, K185mg
Calcium, Ca5mg
Magnesium, Mg15mg
Phosphorus, P220mg
Iron, Fe0.51mg
Copper, Cu0.06mg
Zinc, Zn1.98mg
Iodine, I0.7μg
Manganese, Mn0.012mg
Chromium, Cr2μg
Selenium, Se8μg
Nickel, Ni16μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 10:00.02g
C 12:00.033g
C 14:00.34g
C 16:05g
C 18:02.67g
C 20:00.054g
C 16:10.54g
C 18:1, n-97.85g
C 18:1, cis n-70.82g
C 20:1, n-110.16g
C 18:2, n-62.27g
C 18:3, n-30.2g
Other fatty acids0.32g

Sums lipids
Sum saturated8.12g
Sum monounsaturated9.37g
Sum polyunsaturated2.47g
Sum n-3 fatty acids0.2g
Sum n-6 fatty acids2.27g
Trans fatty acids0.1g

Cholesterol
Cholesterol67mg

Amino acids
Isoleucin624mg
Leucine936mg
Lysine1144mg
Methionine312mg
Cystine85mg
Phenylalanine478mg
Tyrosine437mg
Threonine541mg
Tryptophan141mg
Valine686mg
Arginine770mg
Histidine478mg
Alanine770mg
Aspartic acid1144mg
Glutamic acid1685mg
Glycine666mg
Proline520mg
Serine499mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0013