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Raw Bacon Nutrition Facts

458 calories in 100 g

Calories in Raw Bacon
Pork, cured, bacon, raw
458 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.58 calories / gram
13 Weight Watchers points
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Calorie Sources:89% fats; 11% proteins; 1% carbohydrates
Fats:45.04 g (406 calories, 45% by weight)
Carbohydrates:0.66 g (3 calories, 1% by weight)
Proteins:11.60 g (50 calories, 12% by weight)
Alcohol:~
Water:40.20 g (40% by weight)
Fat Composition:50% monounsaturated; 38% saturated; 12% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:68 mg
Caffeine:~
Serving Sizes: 100 g
Food Group:Pork Products
USDA #:10123
Related Foods: Calories in Bacon
Calories in Bacon And Tomato Dressing
Calories in Canadian Bacon
Calories in Grilled Canadian Bacon
Calories in Meatless Bacon
Calories in Microwaved Bacon
Calories in Raw Egg
Calories in Sugar Apples
Vitamin A:37 IU
Retinol:11 mcg
Retinol Activity Equivalent:11 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:280 mcg
Vitamin B-2:110 mcg
Vitamin B-3:3.82 mg
Vitamin B-5:520 mcg
Vitamin B-6:210 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:0.69 mcg
Added Vitamin B-12:~
Choline:46.60 mg
Vitamin C:~
Vitamin D:63
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.60 mcg
Vitamin D (D2 + D3):1.60 mcg
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:20 mcg
δ-Tocopherol:~
γ-Tocopherol:80 mcg
Vitamin K:~
Calcium (Ca):6 mg
Copper (Cu):70 mcg
Fluoride (F):4 mcg
Iron (Fe):480 mcg
Magnesium (Mg):12 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.19 g
Potassium (K):0.21 g
Selenium (Se):20.20 mcg
Sodium (Na):0.83 g
Zinc (Zn):1.17 mg
Cholesterol:68 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.66 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.60 g
Essential amino acids
Phenylalanine:0.46 g
Leucine:0.90 g
Methionine:0.25 g
Lysine:0.96 g
Isoleucine:0.54 g
Valine:0.61 g
Threonine:0.45 g
Tryptophan:90 mg
Histidine:0.43 g
Arginine:0.75 g
Non-essential amino acids
Alanine:0.74 g
Aspartic acid:1.09 g
Betaine:900 mcg
Cystine:0.12 g
Glutamic acid:1.70 g
Glycine:0.81 g
Hydroxyproline:0.19 g
Proline:0.63 g
Serine:0.44 g
Tyrosine:0.36 g
Fats Total:45.04 g
Saturated fatty acids:14.99 g
Monounsaturated fatty acids:20.04 g
Polyunsaturated fatty acids:4.82 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.57 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.61 g
Heptadecanoic/Margaric [17:0]:0.11 g
Octadecanoic/Stearic [18:0]:4.60 g
Eicosanoic/Arachidic [20:0]:80 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.27 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:90 mg
Octadecenoic/Oleic [18:1]:18.33 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.34 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:4.29 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.21 g
[18:3 Ω-3 c,c,c]:0.21 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:0.20 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.11 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.51 g
Caffeine:~
Theobromine:~
Product Type:Raw
Weight Watchers Points:13 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
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Did you know?...To prevent losses of natural vitamins in food try to use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid.
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