Pork Products
Canadian bacon, cooked, pan-fried
Parameters
- Sodium
- 993 mg
- Salt, derived
- 2.52 %
- Water
- 62.5 g
- Brine concentration
- 3.88 %
- Moisture-protein ratio
- 2.21 : 1
USDA FoodData Central, SR Legacy, FDC ID 168383. 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
= 993 / 1000 x 2.5420 = 2.524 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.524 / (2.524 + 62.5) = 3.882 %
MPR = water % / protein % = 62.5 / 28.3 = 2.208 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 7.00 | mg |
| Energy | 146.0 | kcal |
| Iron | 0.56 | mg |
| Sodium | 993.0 | mg |
| Protein | 28.3 | g |
| Saturated fat | 1.04 | g |
| Cholesterol | 67.0 | mg |
| Total fat | 2.78 | g |
| Carbohydrate | 1.80 | g |
| Water | 62.5 | g |
| Potassium | 999.0 | mg |
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
- Braunschweiger (a liver sausage), pork
- Canadian bacon, cooked
- Canadian bacon, unprepared
- Chicken breast, deli, rotisserie seasoned, sliced, prepackaged
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.