Pork Products
Pork, bacon, rendered fat, cooked
Parameters
- Sodium
- 27 mg
- Salt, derived
- 0.07 %
- Water
- 0.3 g
- Brine concentration
- 21.54 %
- Moisture-protein ratio
- 3.57 : 1
USDA FoodData Central, SR Legacy, FDC ID 168324. 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
= 27 / 1000 x 2.5420 = 0.069 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 0.069 / (0.069 + 0.3) = 21.540 %
MPR = water % / protein % = 0.3 / 0.1 = 3.571 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Water | 0.25 | g |
| Calcium | 1.00 | mg |
| Potassium | 15.0 | mg |
| Protein | 0.07 | g |
| Cholesterol | 97.0 | mg |
| Saturated fat | 32.0 | g |
| Iron | 0.13 | mg |
| Sodium | 27.0 | mg |
| Energy | 898.0 | kcal |
| Carbohydrate | 0.00 | g |
| Total fat | 99.5 | 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
- Pork sausage, reduced sodium
- Pork sausage, reduced sodium, cooked
- Pork, cured, bacon, cooked, baked
- Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.