DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 141
Bacon, kogestykke, rå Danish
Name
Bacon, stewing, raw
Taxonomic name
Sus scrofa
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1569 kJ 1003
Energy (kcal) 379 kcal 1003
Protein 15.0 g 11.9 - 17.6 8 1032
Protein from Amino Acids 12.2 g 1003
Protein, labeling 15.0 g 11.9 - 17.6 8 1032
Carbohydrate by difference 1.1 g 1003
Available carbohydrates 1.1 g 1003
Available carbohydrate, labelling 0.0 g 1003
Dietary fibre 0.0 g 1655
Fat 35.0 g 24.7 - 45.3 8 1032
Alcohol 0.0 g 1655
Salt labelling 2.85 g 4 1003
Ash 4.4 g 1312
Dry matter 55.5 g 1312
Water 44.5 g 1312
Nitrogen 2.400 g 1.9 - 2.81 8 1032
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 2 1024
beta-Carotene 0 µg 1655
Vitamin D 0.377 µg 1003
Vitamin D3 0.250 µg 1300
25-hydroxy vitamin D3 0.127 µg 1300
Vitamin E 0.300 α-TE
alpha-Tocopherol 0.300 mg 1034
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0.480 mg 0.445 - 0.51 1032
Riboflavin (Vitamin B2) 0.175 mg 0.16 - 0.19 1032
Niacin equivalent 5.68 NE 1003
Niacin 3.00 mg 1027
Vitamin B6 0.150 mg 1025
Pantothenic acid 0.400 mg 1344
Biotin 1.000 µg 1344
Folate 2.00 µg 1344
Folate, free 1.000 µg 1344
Vitamin B12 0.650 µg 0.49 - 0.82 6 1044
Vitamin C 0.800 mg 1003
Ascorbic acid 0.800 mg 0.8 - 1.6 2 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 1140 mg 860 - 1380 4 1061
Potassium 185 mg 148 - 207 4 1061
Calcium 5.27 mg 4 - 7 9 1015, 1030
Magnesium 15.0 mg 1344
Iron 0.400 mg 0.33 - 0.51 4 1061
Copper 0.0630 mg 0.053 - 0.088 4 1061
Zinc 1.98 mg 1.2 - 2.7 4 1061
Manganese 0.0120 mg 0.01 - 0.014 4 1348
Chromium 2.00 µg 1 - 3 4 1348
Molybdenum 0 µg 1 1348
Selenium 8.00 µg 3 - 10 4 1348
Phosphorus 202 mg 142 - 290 6 1015
Iodine 0.800 µg 0.4 - 1.75 4 1055
Nickel 0.800 µg 20 T 1137
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1655
Glucose 0 g 1655
Sum monosaccharides 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1655
Sucrose 0 g 1655
Sum disaccharides 0 g 1003
Sum sugars 0 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Starch 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Saturated fatty acids g/100g % Source
C4:0 0.000 0 1345
C6:0 0.000 0 1345
C8:0 0.000 0 1345
C10:0 0.000 0 1345
C12:0 0.000 0 1345
C14:0 0.515 1.61 1344
C15:0 0.000 0 1344
C16:0 8.807 27.6 1344
C17:0 0.000 0 1344
C18:0 4.590 14.4 1344
C20:0 0.000 0 1345
C22:0 0.000 0 1345
Monounsaturated fatty acids g/100g % Source
C14:1,n-5 0.000 0 1345
C15:1,n-5 0.000 0 1345
C16:1,n-7 1.120 3.51 1344
C17:1,n-7 0.000 0 1344
C18:1,n-9 14.124 44.3 1344
C20:1,n-11 0.192 0.601 1344
C22:1,n-9 0.000 0 1344
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 2.310 7.25 1344
C18:3,n-3 0.192 0.601 1344
C20:3,n-3 0.000 0 1344
C20:4,n-6 0.000 0 1344
C20:5,n-3 0.000 0 1344
C22:5,n-3 0.000 0 1344
C22:6,n-3 0.000 0 1345
Fatty acids sums g/100g % Source
Sum saturated fatty acids 13.912 43.6 1003
Sum monounsaturated fatty acids 15.436 48.4 1003
Sum polyunsaturated fatty acids 2.502 7.85 1003
Sum fatty acids 31.850 100 1003
Sum n-3 fatty acids 0.192 0.601 1003
Sum n-6 fatty acids 2.310 7.25 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 75 mg 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 744 310 1059
Leucine 1220 510 1059
Lysine 1320 550 1059
Methionine 456 190 1059
Cystine 98 41 1059
Phenylalanine 552 230 1059
Tyrosine 504 210 1059
Threonine 672 280 1059
Tryptophan 161 67 1059
Valine 744 310 1059
Arginine 936 390 1059
Histidine 480 200 1059
Alanine 936 390 1059
Aspartic acid 1300 540 1059
Glutamic acid 2230 930 1059
Glycine 720 300 1059
Proline 552 230 1059
Serine 528 220 1059
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 1.49 mg 1461
Tyramine 0.330 mg 1461
Putrescine 0.300 mg 1461
Cadaverine 0.1000 mg 1461
Spermine 0.1000 mg 1461
Spermidine 0.170 mg 1461
Sum biogenic amines 2.49 mg 1003
Factors etc. Value No. Samples Source
Waste 16 12 1015
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.910

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby