Bacon
Turkey bacon, cooked
Parameters
- Sodium
- 2,021 mg
- Salt, derived
- 5.14 %
- Water
- 34.5 g
- Brine concentration
- 12.97 %
- Moisture-protein ratio
- 1.17 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2706135. 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
= 2,021 / 1000 x 2.5420 = 5.137 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 5.137 / (5.137 + 34.5) = 12.974 %
MPR = water % / protein % = 34.5 / 29.5 = 1.168 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 29.5 | g |
| Total fat | 25.9 | g |
| Carbohydrate | 4.24 | g |
| Energy | 368.0 | kcal |
| Water | 34.5 | g |
| Calcium | 163.0 | mg |
| Iron | 2.63 | mg |
| Potassium | 666.0 | mg |
| Sodium | 2,021.0 | mg |
| Cholesterol | 153.0 | mg |
| Saturated fat | 6.93 | 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
- Thuringer
- Thuringer, cervelat, summer sausage, beef, pork
- Turkey bacon, reduced sodium, cooked
- Turkey breast, low salt, prepackaged or deli, luncheon meat
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.