Sausages and Luncheon Meats
Bacon, turkey, low sodium
Parameters
- Sodium
- 900 mg
- Salt, derived
- 2.29 %
- Water
- 58.9 g
- Brine concentration
- 3.74 %
- Moisture-protein ratio
- 4.43 : 1
USDA FoodData Central, SR Legacy, FDC ID 171640. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 900 / 1000 x 2.5420 = 2.288 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.288 / (2.288 + 58.9) = 3.739 %
MPR = water % / protein % = 58.9 / 13.3 = 4.429 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Total fat | 20.0 | g |
| Carbohydrate | 4.80 | g |
| Energy | 253.0 | kcal |
| Water | 58.9 | g |
| Calcium | 10.0 | mg |
| Potassium | 156.0 | mg |
| Protein | 13.3 | g |
| Iron | 0.72 | mg |
| Sodium | 900.0 | mg |
| Cholesterol | 100.0 | mg |
| Saturated fat | 6.67 | g |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
- Bacon, NS as to type of meat, reduced sodium, cooked
- Bacon, pre-sliced, reduced/low sodium, unprepared
- Bacon, turkey, microwaved
- Bacon, turkey, unprepared
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.