Bacon, baked: calories and nutrition facts
Values per 100 g (3.5 oz) of edible portion, according to the USDA.
Summary per 100 g
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Calories | 548 cal | 466 cal | 23% |
| Total Fat | 43.3 g | 36.8 g | 47% |
| Saturated Fat | 14.2 g | 12.1 g | 60% |
| Trans Fat | 0.0 g | 0.0 g | |
| Cholesterol | 107 mg | 91 mg | 30% |
| Sodium | 2,193 mg | 1,864 mg | 81% |
| Total Carbohydrate | 1.4 g | 1.1 g | 0% |
| Dietary Fiber | 0.0 g | 0.0 g | 0% |
| Total Sugars | 0.0 g | 0.0 g | |
| Protein | 35.7 g | 30.4 g | 61% |
| Vitamin D | no data | ||
| Calcium | 10 mg | 9 mg | 1% |
| Iron | 1.5 mg | 1.3 mg | 7% |
| Potassium | 539 mg | 458 mg | 10% |
Full nutrition table
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Calories | 548 cal | 466 cal | 23% |
| Energy (kJ) | 2,293 kJ | 1,949 kJ | |
| Water | 12.5 % | 10.6 % |
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Total Fat | 43.3 g | 36.8 g | 47% |
| Total Carbohydrate | 1.4 g | 1.1 g | 0% |
| Dietary Fiber | 0.0 g | 0.0 g | 0% |
| Total Sugars | 0.0 g | 0.0 g | |
| Protein | 35.7 g | 30.4 g | 61% |
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Saturated Fat | 14.2 g | 12.1 g | 60% |
| Trans Fat | 0.0 g | 0.0 g | |
| Cholesterol | 107 mg | 91 mg | 30% |
| Monounsaturated Fat | 19.1 g | 16.2 g | |
| Polyunsaturated Fat | 4.9 g | 4.1 g | |
| Butyric acid (4:0) | 0.00 g | 0.00 g | |
| Caproic acid (6:0) | 0.00 g | 0.00 g | |
| Caprylic acid (8:0) | 0.00 g | 0.00 g | |
| Capric acid (10:0) | 0.01 g | 0.01 g | |
| Lauric acid (12:0) | 0.00 g | 0.00 g | |
| Myristic acid (14:0) | 0.55 g | 0.47 g | |
| Palmitic acid (16:0) | 9.03 g | 7.67 g | |
| Stearic acid (18:0) | 4.41 g | 3.75 g | |
| Palmitoleic acid (16:1) | 1.24 g | 1.05 g | |
| Oleic acid (18:1) | 17.44 g | 14.82 g | |
| Gadoleic acid (20:1) | 0.33 g | 0.28 g | |
| Erucic acid (22:1) | 0.00 g | 0.00 g | |
| Linoleic acid (18:2) | 4.09 g | 3.47 g | |
| Linolenic acid (18:3) | 0.21 g | 0.18 g | |
| Stearidonic acid (18:4) | 0.00 g | 0.00 g | |
| Arachidonic acid (20:4) | 0.15 g | 0.13 g | |
| EPA (20:5 n-3) | 0.00 g | 0.00 g | |
| DPA (22:5 n-3) | 0.00 g | 0.00 g | |
| DHA (22:6 n-3) | 0.00 g | 0.00 g |
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Sodium | 2,193 mg | 1,864 mg | 81% |
| Calcium | 10 mg | 9 mg | 1% |
| Iron | 1.5 mg | 1.3 mg | 7% |
| Potassium | 539 mg | 458 mg | 10% |
| Magnesium | 30 mg | 26 mg | 6% |
| Phosphorus | 506 mg | 430 mg | 34% |
| Zinc | 3.4 mg | 2.9 mg | 26% |
| Copper | 0.18 mg | 0.15 mg | 17% |
| Manganese | 0.02 mg | 0.02 mg | 1% |
| Selenium | 59.0 µg | 50.2 µg | 91% |
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Vitamin D | no data | ||
| Vitamin A (RAE) | 11 µg | 9 µg | 1% |
| Retinol | 11 µg | 9 µg | |
| Vitamin C | 0.0 mg | 0.0 mg | 0% |
| Vitamin E (alpha-tocopherol) | 0.32 mg | 0.27 mg | 2% |
| Vitamin K (phylloquinone) | 0.1 µg | 0.1 µg | 0% |
| Thiamin (vitamin B1) | 0.35 mg | 0.30 mg | 25% |
| Riboflavin (vitamin B2) | 0.25 mg | 0.21 mg | 16% |
| Niacin (vitamin B3) | 10.6 mg | 9.0 mg | 56% |
| Pantothenic acid (vitamin B5) | 1.03 mg | 0.88 mg | 18% |
| Vitamin B6 | 0.31 mg | 0.26 mg | 15% |
| Folate (DFE) | 2 µg | 2 µg | 0% |
| Vitamin B12 | 1.16 µg | 0.99 µg | 41% |
| Choline | 119 mg | 101 mg | 18% |
| Nutrient | Per 100 g (3.5 oz) | Per 3 oz (85 g) | % DV* |
|---|---|---|---|
| Ash | 7.12 g | 6.05 g | |
| Alcohol (ethyl) | 0.0 g | 0.0 g | |
| Caffeine | 0 mg | 0 mg |
*DV = Daily Value, the FDA reference amount for adults (2,000 calories a day). It is not your personal need.
The USDA data has no value for this nutrient in Bacon, baked.
Values are for the edible portion, without peel, bone or pit. The weight on your scale may include those parts.
Averages from analyzed samples and published sources. The food in front of you may vary.
Raw or cooked?
100 g of Pork cured, bacon, unprepared and 100 g of Bacon, baked don't have the same calories, because cooking changes the amount of water. Pick the line that matches the state you weighed the food in.
Pork cured, bacon, unprepared: 393 cal. Bacon, baked: 548 cal. Values per 100 g.
(roasted or baked) Meat, fish and eggs lose water when cooked (and some fat melts away), so 100 g cooked has more calories and protein than 100 g raw. There is no reliable yield factor in the USDA data for this case. Per 100 g: 393 kcal raw and 548 kcal roasted or baked. (fried) Fried food absorbs oil (and loses water), so it has more calories per 100 g. There is no reliable yield factor in the USDA data for this case. Per 100 g: 393 kcal raw and 468 kcal fried. (microwaved) Meat, fish and eggs lose water when cooked (and some fat melts away), so 100 g cooked has more calories and protein than 100 g raw. There is no reliable yield factor in the USDA data for this case. Per 100 g: 393 kcal raw and 476 kcal microwaved.
Questions about Bacon, baked
How many calories are in Bacon, baked?
Bacon, baked has 548 calories per 100 g (3.5 oz), according to the USDA. In 3 oz (85 g), that is 466 calories.
What is the difference between Pork cured, bacon, unprepared and Bacon, baked?
Pork cured, bacon, unprepared has 393 cal per 100 g and Bacon, baked has 548 cal. The difference comes mostly from water: cooking adds or removes water, so the same weight carries different calories.
Where do the values for Bacon, baked come from?
From the USDA FoodData Central, SR Legacy dataset (final release, April 2018). The values are averages compiled from laboratory analyses, published literature and calculations.
Do the values apply to the brand I buy?
Not necessarily. These are averages for generic foods. For packaged products, go by the label.
Similar foods
Data source
USDA FoodData Central, SR Legacy (final release, April 2018). FDC ID 167914: “Pork, cured, bacon, cooked, baked”.
Data version: usdasr2018-b6d8398e.