Bacon Thick Cut
Packaged product Viande Kirkland
Bacon Thick Cut contains 380 kcal per 100 g. A serving, 1 slice, 50 g (50 g) provides about 190 kcal.
Roughly 83 % of its calories come from fat, with 17 % from protein and 0 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in viande 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
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 380 kcal | |
| Total fat L | 34 g | 44 % |
| Saturated fat L | 12 g | 60 % |
| Trans fat L | 0 g | |
| Cholesterol L | 70 mg | 23 % |
| Sodium L | 720 mg | 31 % |
| Total carbohydrates L | 0 g | 0 % |
| Dietary fiber | not reported | |
| Total sugars | not reported | |
| Protein L | 16 g | 32 % |
| Calcium L | 20 mg | 2 % |
| Fer L | 0,6 mg | 3 % |
| Potassium L | 200 mg | 4 % |
% 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 17 %
- Fat 83 %
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
- Protein16 gbelow the median for viande (median 17,2 g)
- Fat34 gin the top quarter of viande (median 8,6 g)
- Saturated fat12 gin the top quarter of viande (median 3,1 g)
- Sodium720 mgabove the median for viande (median 394 mg)
- Protein per 100 kcal4,2 gprotein density, useful for comparing foods with different calorie levels
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Organic Overnight Oats yumi | 380 | 12 g | 72 g | 6 g |
| Summer Sausage North Martin's Country Store | 380 | 20 g | 3 g | 31 g |
| BEEF-XP Clear Protein Isolate Applied Nutrition | 380 | 92,4 g | 2,2 g | 1,8 g |
| Angus beef patties Private select | 380 | 24 g | 2 g | 30 g |
| Beef Xp Applied Nutrition | 380 | 92,4 g | 2,2 g | 1,8 g |
| Beef-XP protein, Blue rasperry Applied nutrition | 380 | 92,4 g | 2,2 g | 1,8 g |
| Organic Protein Prozis | 380 | 59 g | 18 g | 5,6 g |
| Organic Chick Peas Oak Manor Organic | 380 | 20 g | 62 g | 6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Bacon Thick Cut?
100 g of Bacon Thick Cut has 380 kcal. Serving, 1 slice, 50 g (50 g): about 190 kcal.
Is Bacon Thick Cut high in protein?
Bacon Thick Cut contains 16 g of protein per 100 g (32 % of the 50 g Daily Value), or 8 g in serving, 1 slice, 50 g (50 g). About 17 % of its calories come from protein. Compared with other viande, that is below the median (median 17,2 g).
How many carbs are in Bacon Thick Cut?
Bacon Thick Cut has 0 g of total carbohydrates per 100 g. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Bacon Thick Cut?
Bacon Thick Cut contains 34 g of fat per 100 g, of which 12 g is saturated (60 % of the Daily Value).
How much sodium is in Bacon Thick Cut?
100 g contains 720 mg of sodium, 31 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 3 août 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 0096633819970. License: ODbL 1.0 (Open Food Facts). Source record dated 3 août 2026. Imported 6 novembre 2026.
Last updated: . Data quality score: 85/100 (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.