Energy
upper quarter541 kcalthis record per 100 g
- Corpus median
- 192 kcal
- Middle 50%
- 146–247 kcal
Based on 392 records reporting energy.
Meat & poultrymoderate variability
Pork bacon, smoked or cured, reduced sodium, cooked calories: 87 per 16 g
This exact USDA record reports 87 calories for 16 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
USDA reference amount · 16 g
- Calories
- 87 kcal
- Protein
- 5.9 g
- Carbohydrate
- 0.2 g
- Total fat
- 6.7 g
- Fiber
- 0 g
- Sodium
- 165 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 16 g
87calories
Pork bacon, smoked or cured, reduced sodium, cooked
- Protein
- 5.9 g
- Carbs
- 0.2 g
- Fat
- 6.7 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 87 calories for USDA reference amount at 16 grams. On a fixed-weight basis, the same record contains 541 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 5.9 g protein, 0 g fiber, and 165 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium, representing 100% of the record’s listed input weight. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 medium slice answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 27–433 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2705891: “Pork bacon, smoked or cured, reduced sodium, cooked.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2705891, each row multiplies the published per-100-gram values by its stated weight. “1 thin slice (yield after cooking)” through “1 cup, pieces” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 thin slice (yield after cooking)USDA-listed household measure | 5 g | 27 kcal | 1.9 g | 0 g | 52 mg |
| 1 thick slice (yield after cooking)USDA-listed household measure | 12 g | 65 kcal | 4.4 g | 0 g | 124 mg |
| 1 cup, piecesUSDA-listed household measure | 80 g | 433 kcal | 29.6 g | 0 g | 824 mg |
02 · Fixed-weight context
Where 100 grams sits inside Meat & poultry
The comparison set contains 392 exact records in Feast’s broader Meat & poultry category. Here, “upper quarter” describes FDC 2705891’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter37 gthis record per 100 g
- Corpus median
- 19.8 g
- Middle 50%
- 12.2–25.2 g
Based on 392 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0.7 g
Based on 392 records reporting dietary fiber.
Sodium
upper quarter1,030 mgthis record per 100 g
- Corpus median
- 405 mg
- Middle 50%
- 352–528 mg
Based on 392 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2705891’s 16 g reference weight, none of the compatible strength-side nutrients evaluated here reaches 5% Daily Value; the larger tradeoff-side percentage is Saturated fat. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
No compatible strength-side nutrient evaluated here reaches 5% DV at this reference weight, so this page does not manufacture a “strength” from a negligible percentage.
Tradeoff-side signals
Saturated fat2.2 g
≈ 11% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium165 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Pork bacon, smoked or cured, reduced sodium, cooked,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2705857 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 thin slice (yield after cooking) to 1 cup, pieces
USDA assigns those measures 5 g and 80 g. At this record’s fixed composition, scaled energy moves from 27 kcal to 433 kcal.
- 02
Record choice: compare with FDC 2705857
At an equal 100 g, this record has calories than “Beef, bacon, reduced sodium, cooked.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Single listed source: Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
USDA derives this record from one listed source-input row at 100 g. Real preparations can still differ in water, cooking state, brand, and served weight.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “smoked or cured; reduced sodium; cooked” fits. Inspect FDC 2705857 when “bacon; reduced sodium; cooked” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Pork bacon, smoked or cured, reduced sodium, cooked
- Exact source wording
- “Pork bacon, smoked or cured, reduced sodium, cooked”
- Source identity
- USDA FDC 2705891 · FNDDS 22602010
- Named qualifiers
- smoked or cured · reduced sodium · cooked
Inspect this alternative when its fields fit better
Beef, bacon, reduced sodium, cooked
- Exact source wording
- “Beef, bacon, reduced sodium, cooked”
- Source identity
- USDA FDC 2705857 · FNDDS 21601010
- Named qualifiers
- bacon · reduced sodium · cooked
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “smoked or cured”, “reduced sodium”, and “cooked”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordPork bacon, smoked or cured, reduced sodium, cooked | 16 g87 kcal | 541 kcal | 37 g | 41.8 g | 0 g | 1,030 mg |
| Pork bacon, smoked or cured, cooked | 16 g75 kcal | 468 kcal | 33.9 g | 35.1 g | 0 g | 1,680 mg |
| Beef, bacon, reduced sodium, cooked | 13 g70 kcal | 541 kcal | 37 g | 41.8 g | 0 g | 1,030 mg |
| Turkey bacon, reduced sodium, cooked | 22 g56 kcal | 253 kcal | 13.3 g | 20 g | 0 g | 900 mg |
| Bacon or side pork, fresh, cooked | 16 g75 kcal | 468 kcal | 33.9 g | 35.1 g | 0 g | 1,680 mg |
| Beef, bacon, cooked | 13 g58 kcal | 449 kcal | 31.3 g | 34.4 g | 0 g | 1,500 mg |
| Turkey bacon, cooked | 22 g81 kcal | 368 kcal | 29.5 g | 25.9 g | 0 g | 2,020 mg |
How to compare FDC 2705891: its source amount is 16 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2705891, the 6 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 thin slice (yield after cooking)
27 kcal
5 g
1 medium slice (yield after cooking)
43 kcal
8 g
1 thick slice (yield after cooking)
65 kcal
12 g
1 oz, raw (yield after cooking)
43 kcal
8 g
1 oz, cooked
154 kcal
28 g
1 cup, pieces
433 kcal
80 g
At a glance
Nutrient signals in the source amount
For FDC 2705891, Saturated fat is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Saturated fat
2.2 g≈ 11% Daily ValueTotal fat
6.7 g≈ 9% Daily ValueThe percentages above apply to FDC 2705891’s 16 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2705891 has no protein percentage here: Feast reports 5.9 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 16 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 87 kcal 541 kcal | Not established Not established |
| Protein | 5.9 g 37 g | Not shown Not shown |
| Carbohydrate | 0.2 g 1.4 g | 0% 1% |
| Total fat | 6.7 g 41.8 g | 9% 54% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0 g 0 g | Not established Not established |
| Sodium | 164.8 mg 1,030 mg | 7% 45% |
| Saturated fat | 2.2 g 13.7 g | 11% 69% |
| Monounsaturated Fat | 3 g 18.5 g | Not established Not established |
| Polyunsaturated Fat | 0.7 g 4.6 g | Not established Not established |
| Cholesterol | 17.6 mg 110 mg | 6% 37% |
| Potassium | 90.4 mg 565 mg | 2% 12% |
| Calcium | 1.8 mg 11 mg | 0% 1% |
| Iron | 0.2 mg 1.4 mg | 1% 8% |
| Magnesium | 5.3 mg 33 mg | 1% 8% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.2 µg 1 µg | 1% 5% |
| Vitamin A | 1.8 µg 11 µg | 0% 1% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 2 g 12.3 g | Not established Not established |
For FDC 2705891, approximate percentages divide the displayed 16 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2705891 to one source input totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Pork bacon, smoked or cured, reduced sodium, cooked” inspectable beside similarly named records.
How to read this
A single-source formulation
Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium is the only listed source input for this record. That does not mean every real-world version is identical; brands, preparation, water content, and portion weight can still differ.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodiumUSDA ingredient 43378 | 100 GM | 100 g | 100% |
Exact-record context
What makes this USDA record distinct?
For FDC 2705891, the close-record rule searches the USDA “Bacon” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Pork bacon, smoked or cured, reduced sodium, cooked
- USDA category
- Bacon
- FDC ID
- 2705891
- FNDDS code
- 22602010
Closest inspectable record
Beef, bacon, reduced sodium, cooked
- USDA category
- Bacon
- FDC ID
- 2705857
- FNDDS code
- 21601010
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 541 kcal | 541 kcal | Same listed value |
| Protein | 37 g | 37 g | Same listed value |
| Carbohydrate | 1.4 g | 1.4 g | Same listed value |
| Total fat | 41.8 g | 41.8 g | Same listed value |
| Dietary fiber | 0 g | 0 g | Same listed value |
| Sodium | 1,030 mg | 1,030 mg | Same listed value |
Plain-English read
The six displayed nutrient values are close under a conservative materiality screen. Small differences remain exact source values, not evidence that one food is preferable.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium.
The ingredient codes overlap, while at least one listed amount, weight, sequence, or formulation detail differs.
Portion evidence
The listed portion sets differ
This record’s reference amount is 16 g; a familiar listed measure is 1 medium slice (8 g).
The comparison record’s reference amount is 13 g; a familiar listed measure is 1 slice, cooked (7 g).
Use the 100-gram row to compare FDC 2705891 with FDC 2705857 at equal mass; use their 16 g and 13 g source amounts only for portion matching.
Evidence boundary: FDC 2705891 versus FDC 2705857 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Deep comparisons
Controlled comparisons that include this exact record
FDC 2705891 appears in 1 pair page that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Pork bacon, smoked or cured, reduced sodium, cooked” beside explicitly linked source records; use them to compare preparations without turning FDC 2705891 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Pork bacon, smoked or cured, reduced sodium, cooked,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 03
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
- 04
breading, marinade, or sauce
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2705891 comes from FoodData Central Survey Foods (FNDDS). Its 541 kcal per 100 g becomes 87 kcal at 16 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2705891
FNDDS food code: 22602010
The scaling for FDC 2705891 can be exact while the match to “Pork bacon, smoked or cured, reduced sodium, cooked” is wrong. That is why this profile keeps its 16 g weight, 1-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.