Pork Products
Pork, cured, bacon, cooked, baked
Parameters
- Sodium
- 2,190 mg
- Salt, derived
- 5.57 %
- Water
- 12.5 g
- Brine concentration
- 30.81 %
- Moisture-protein ratio
- 0.35 : 1
USDA FoodData Central, SR Legacy, FDC ID 167914. 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
= 2,190 / 1000 x 2.5420 = 5.567 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 5.567 / (5.567 + 12.5) = 30.813 %
MPR = water % / protein % = 12.5 / 35.7 = 0.350 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 35.7 | g |
| Iron | 1.49 | mg |
| Sodium | 2,190.0 | mg |
| Cholesterol | 107.0 | mg |
| Total fat | 43.3 | g |
| Water | 12.5 | g |
| Calcium | 10.0 | mg |
| Potassium | 539.0 | mg |
| Carbohydrate | 1.35 | g |
| Energy | 548.0 | kcal |
| Saturated fat | 14.2 | 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, cooked
- Pork, bacon, rendered fat, cooked
- Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
- Pork, cured, bacon, cooked, microwaved
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.