Smoked Back Bacon
Packaged product Viande Oakhurst
Smoked Back Bacon contains 229 kcal per 100 g. A serving, 2 rashers, 35 g (35 g) provides about 80 kcal.
Roughly 55 % of its calories come from fat, with 44 % from protein and 1 % 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 | 229 kcal | |
| Total fat L | 14 g | 18 % |
| Saturated fat L | 5,7 g | 29 % |
| Sodium L | 1 540 mg | 67 % |
| Total carbohydrates L | 0,57 g | 0,2 % |
| Dietary fiber | not reported | |
| Total sugars L | 0,29 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 44 %
- Carbohydrates 1 %
- Fat 55 %
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 viande (median 17,2 g)
- Sugars0,29 gbelow the median for viande (median 1 g)
- Fat14 gabove the median for viande (median 8,6 g)
- Saturated fat5,7 gabove the median for viande (median 3,1 g)
- Sodium1 540 mgin the top quarter of viande (median 394 mg)
- Protein per 100 kcal11,1 gprotein density, useful for comparing foods with different calorie levels
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Beef Ravioli H-E-B | 229 | 9,3 g | 33,6 g | 5,7 g |
| Pork & Chive Gyoza Hung Fung Noodle Ltd | 229 | 6,7 g | 24,8 g | 12,4 g |
| BBQ Flavour Pork Back Ribs (Store Bought) Mandarin | 229 | 12,1 g | 23,6 g | 10 g |
| Hot Italian Pork Sausage Lou’s Gourmet Sausage | 229 | 15,7 g | 1,4 g | 17,1 g |
| Roast Beef & Cheddar HMSHost | 229 | 11,4 g | 12,9 g | 15,1 g |
| Roast Beef And Cheddar HMSHost | 229 | 11,4 g | 12,9 g | 15,1 g |
| Meatless Breakfast Patties Trader Joe's | 229 | 25,7 g | 5,7 g | 12,9 g |
| Veal Perogies Smak | 229 | 10,7 g | 25,7 g | 7,1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Smoked Back Bacon?
100 g of Smoked Back Bacon has 229 kcal. Serving, 2 rashers, 35 g (35 g): about 80 kcal.
Is Smoked Back Bacon high in protein?
Smoked Back Bacon contains 25,4 g of protein per 100 g (51 % of the 50 g Daily Value), or 8,9 g in serving, 2 rashers, 35 g (35 g). About 44 % of its calories come from protein. Compared with other viande, that is among the highest quarter (median 17,2 g).
How many carbs are in Smoked Back Bacon?
Smoked Back Bacon has 0,57 g of total carbohydrates per 100 g, including 0,29 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Smoked Back Bacon?
Smoked Back Bacon contains 14 g of fat per 100 g, of which 5,7 g is saturated (29 % of the Daily Value).
How much sodium is in Smoked Back Bacon?
100 g contains 1 540 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 mars 2026. FoodFactly last checked it on 8 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 0098644325863. License: ODbL 1.0 (Open Food Facts). Source record dated 27 mars 2026. Imported 8 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.