Back Bacon
Packaged product Carne Oakhurst
Back Bacon contains 230 kcal per 100 g. A serving, 2 rashers, 50 g (50 g) provides about 115 kcal.
Roughly 54% of its calories come from fat, with 45% from protein and 1% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in carne on FoodFactly, where the median is 200 kcal per 100 g across 40.984 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 230 kcal | |
| Total fat L | 13,8 g | 18% |
| Saturated fat L | 5,6 g | 28% |
| Sodium L | 1.542 mg | 67% |
| Total carbohydrates L | 0,6 g | 0,2% |
| Dietary fiber L | 0,2 g | 0,7% |
| Total sugars L | 0,2 g | |
| Protein L | 25,4 g | 51% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 45%
- Carbohydrates 1%
- Fat 54%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein25,4 gin the top quarter of carne (median 17,6 g)
- Fiber0,2 gabove the median for carne (median 0 g)
- Sugars0,2 gbelow the median for carne (median 1 g)
- Fat13,8 gabove the median for carne (median 8,6 g)
- Saturated fat5,6 gabove the median for carne (median 3,1 g)
- Sodium1.542 mgin the top quarter of carne (median 380 mg)
- Protein per 100 kcal11 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Wild fork thick bacon Wild fork | 230 | 5 g | 1 g | 20 g |
| Breakfast sausage - original Johnsonville | 230 | 11 g | 2 g | 19 g |
| Johnsonville, jalapeno & cheddar sausage Johnsonville | 230 | 9 g | 3 g | 19 g |
| Medium Ground Beef Provigo | 230 | 19 g | 0 g | 16 g |
| Hammer Phood, Vanilla Hammer Nutrition | 230 | 20 g | 4 g | 15 g |
| Lean Ground Beef Canadian Beef | 230 | 20 g | 0 g | 16 g |
| Lean Ground Beef Nesters Market | 230 | 20 g | 0 g | 16 g |
| Lean Ground Beef Canadian beef | 230 | 20 g | 0 g | 16 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Back Bacon?
100 g of Back Bacon has 230 kcal. Serving, 2 rashers, 50 g (50 g): about 115 kcal.
Is Back Bacon high in protein?
Back Bacon contains 25,4 g of protein per 100 g (51% of the 50 g Daily Value), or 12,7 g in serving, 2 rashers, 50 g (50 g). About 45% of its calories come from protein. Compared with other carne, that is among the highest quarter (median 17,6 g).
How many carbs are in Back Bacon?
Back Bacon has 0,6 g of total carbohydrates per 100 g, including 0,2 g of fiber and 0,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Back Bacon?
Back Bacon contains 13,8 g of fat per 100 g, of which 5,6 g is saturated (28% of the Daily Value).
How much sodium is in Back Bacon?
100 g contains 1.542 mg of sodium, 67% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 27 de marzo de 2026. FoodFactly last checked it on 8 de noviembre de 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 4088600541068. License: ODbL 1.0 (Open Food Facts). Source record dated 27 de marzo de 2026. Imported 8 de noviembre de 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.