Back Bacon
Packaged product Viande Halendas
Back Bacon contains 88 kcal per 100 g. A serving, 1 serving, 34 g (34 g) provides about 30 kcal.
Roughly 69 % of its calories come from protein, with 31 % from fat and 0 % from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in viande 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 | 88,2 kcal | |
| Total fat L | 2,9 g | 4 % |
| Saturated fat L | 1,2 g | 6 % |
| Trans fat L | 0 g | |
| Cholesterol L | 29,4 mg | 10 % |
| Sodium L | 588 mg | 26 % |
| Total carbohydrates L | 0 g | 0 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0 g | |
| Protein L | 14,7 g | 29 % |
| Calcium L | 29,4 mg | 2 % |
| Fer L | 0,59 mg | 3 % |
| Potassium L | 221 mg | 5 % |
% 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 69 %
- Fat 31 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein14,7 gbelow the median for viande (median 17,6 g)
- Sugars0 gin the lowest quarter of viande (median 1 g)
- Fat2,9 gin the lowest quarter of viande (median 8,6 g)
- Saturated fat1,2 gin the lowest quarter of viande (median 3,1 g)
- Sodium588 mgabove the median for viande (median 380 mg)
- Protein per 100 kcal16,7 gprotein density, useful for comparing foods with different calorie levels
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Back Bacon Slices Farm Boy | 88 | 14,7 g | 0 g | 2,9 g |
| Back Bacon Halendas | 88 | 14,7 g | 0 g | 2,9 g |
| Cured Back Bacon Pork Loin Halenda’s | 88 | 14,7 g | 0 g | 2,9 g |
| Back Bacon Halenda | 88 | 14,7 g | 0 g | 2,9 g |
| Back Bacon Halenda's | 88 | 14,7 g | 0 g | 2,9 g |
| Organic Ketchup The Fresh Market | 88 | 0 g | 17,6 g | 0 g |
| Back Bacon Halenda’s | 88 | 14,7 g | 0 g | 2,9 g |
| Organic Spring Mix Earth Greens | 88 | 1,2 g | 3,5 g | 0 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 88 kcal. Serving, 1 serving, 34 g (34 g): about 30 kcal.
Is Back Bacon high in protein?
Back Bacon contains 14,7 g of protein per 100 g (29 % of the 50 g Daily Value), or 5 g in serving, 1 serving, 34 g (34 g). About 69 % of its calories come from protein. Compared with other viande, that is below the median (median 17,6 g).
How many carbs are in Back Bacon?
Back Bacon has 0 g of total carbohydrates per 100 g, including 0 g of fiber and 0 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 2,9 g of fat per 100 g, of which 1,2 g is saturated (6 % of the Daily Value).
How much sodium is in Back Bacon?
100 g contains 588 mg of sodium, 26 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 27 mai 2026. FoodFactly last checked it on 6 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0242269106202. License: ODbL 1.0 (Open Food Facts). Source record dated 27 mai 2026. Imported 6 novembre 2026.
Last updated: . Data quality score: 95/100 (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.