Pork Products
Pork, cured, bacon, cooked, restaurant
Parameters
- Sodium
- 1,830 mg
- Salt, derived
- 4.65 %
- Water
- 14.2 g
- Brine concentration
- 24.68 %
- Moisture-protein ratio
- 0.35 : 1
USDA FoodData Central, Foundation, FDC ID 749420. 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
= 1,830 / 1000 x 2.5420 = 4.652 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 4.652 / (4.652 + 14.2) = 24.676 %
MPR = water % / protein % = 14.2 / 40.9 = 0.347 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Saturated fat | 12.6 | g |
| Total fat | 36.5 | g |
| Water | 14.2 | g |
| Calcium | 13.0 | mg |
| Iron | 1.28 | mg |
| Potassium | 557.0 | mg |
| Sodium | 1,830.0 | mg |
| Total sugars | 3.14 | g |
| Protein | 40.9 | g |
| Carbohydrate | 2.10 | g |
| Energy | 500.0 | kcal |
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, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium
- Pork, cured, bacon, cooked, microwaved
- Pork, cured, bacon, pre-sliced, cooked, pan-fried
- Pork, cured, bacon, unprepared
Source: USDA FoodData Central, Foundation, published 2019-12-16. Retrieved 2026-09-04.