Dry Cured Smoked Back Bacon
Dry Cured Smoked Back Bacon contains 141 kcal per 100 g.
Roughly 66% of its calories come from protein, with 24% from fat and 10% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in meat on FoodFactly, where the median is 203 kcal per 100 g across 43,853 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 141 kcal | |
| Total fat L | 3.7 g | 5% |
| Saturated fat L | 1.7 g | 9% |
| Sodium L | 850 mg | 37% |
| Total carbohydrates L | 3.6 g | 1% |
| Dietary fiber | not reported | |
| Total sugars L | 1 g | |
| Protein L | 23 g | 46% |
% 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 66%
- Carbohydrates 10%
- Fat 24%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein23 gin the top quarter of meat (median 17.2 g)
- Fat3.7 gbelow the median for meat (median 8.6 g)
- Saturated fat1.7 gbelow the median for meat (median 3.1 g)
- Sodium850 mgin the top quarter of meat (median 394 mg)
- Protein per 100 kcal16.3 gprotein density, useful for comparing foods with different calorie levels
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Black Pepper Beef Stir Fry EFoodZ | 141 | 11.8 g | 14.5 g | 3.6 g |
| Organic Whole Grain Brown Rice 365 Whole Foods Market | 141 | 3.5 g | 30.3 g | 1.1 g |
| Meatballs Trader Joe's | 141 | 16.9 g | 7 g | 7 g |
| Sausage Ragu Prepkitchen | 141 | 10.3 g | 11.1 g | 6.3 g |
| Boneless Pork Loin Rib Chops, Thick Cut Maple Leafe | 141 | 20.9 g | 3.6 g | 4.5 g |
| Boneless Pork Loin Rib Chops With BBQ Seasoning Thick Cut Maple Leaf | 141 | 20.9 g | 3.6 g | 4.5 g |
| Boneless Porkchops With BBQ Seasoning Giant Tiger | 141 | 20.9 g | 3.6 g | 4.5 g |
| Roasted Red Pepper Pork Tenderloin Factor | 141 | 11.1 g | 8.9 g | 7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Dry Cured Smoked Back Bacon?
100 g of Dry Cured Smoked Back Bacon has 141 kcal.
Is Dry Cured Smoked Back Bacon high in protein?
Dry Cured Smoked Back Bacon contains 23 g of protein per 100 g (46% of the 50 g Daily Value). About 66% of its calories come from protein. Compared with other meat, that is among the highest quarter (median 17.2 g).
How many carbs are in Dry Cured Smoked Back Bacon?
Dry Cured Smoked Back Bacon has 3.6 g of total carbohydrates per 100 g, including 1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Dry Cured Smoked Back Bacon?
Dry Cured Smoked Back Bacon contains 3.7 g of fat per 100 g, of which 1.7 g is saturated (9% of the Daily Value).
How much sodium is in Dry Cured Smoked Back Bacon?
100 g contains 850 mg of sodium, 37% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated April 29, 2026. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5023282391364. License: ODbL 1.0 (Open Food Facts). Source record dated April 29, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 80/100 (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.