Raw and cooked bacon are different references
FDC 168277 describes unprepared cured bacon. FDC 168322 is pre-sliced, pan-fried bacon; FDC 167914 is baked bacon. The serving estimate uses only the two cooked records at 20–40 g. The separate reference table labels each record per 100 g in its own preparation state.
Drained bacon and rendered fat
The cooked records approximate cooked bacon eaten after rendered fat is left behind. If you eat the drippings in a sauce, log that fat separately. Do not combine the raw and cooked values as if they were the same 100 g serving.
What if my lardons are unsmoked pork belly?
Cure, smoking, fat trimming and water loss vary. Unsmoked or uncured belly may have a different fat and sodium profile. Match the package and preparation rather than treating these generic bacon figures as an exact French label.
USDA inputs and portion assumptions
Each row uses the stated edible ingredient grams. Rows below apply to the answer-box serving. Endpoints sum unrounded USDA amounts, then round once. A row with alternative records uses the minimum and maximum for each nutrient independently.
| Ingredient, grams and USDA source | Calories (kcal) | Protein (g) | Carbohydrate (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Cooked bacon: pan-fried / baked20–40 g edible inputPork, cured, bacon, pre-sliced, cooked, pan-fried · FDC 168322Pork, cured, bacon, cooked, baked · FDC 167914 | 94–219 kcal | 6.8–14.3 g | 0.3–0.7 g | 7–17.3 g | 336.8–877.2 mg |
Estimated nutrient ranges
- Calories
- 94–219 kcal
- Protein
- 6.8–14.3 g
- Carbohydrate
- 0.3–0.7 g
- Fat
- 7–17.3 g
- Sodium
- 336.8–877.2 mg
Formula for every ingredient and nutrient: USDA per-100-g amount × edible grams ÷ 100. Add first, then round with decimal half-up: whole kcal; at most one decimal for g and mg, with trailing zeroes removed. Small displayed amounts may round to zero.
Separate USDA references per 100 g
Keep each preparation state and lean/fat ratio separate. These reference rows are alternatives, not ingredients to add together.
| Record and preparation | Calories (kcal) | Protein (g) | Carbohydrate (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Pork, cured, bacon, unprepared · FDC 168277 | 393 kcal | 13.7 g | 0 g | 37.1 g | 751 mg |
| Pork, cured, bacon, pre-sliced, cooked, pan-fried · FDC 168322 | 468 kcal | 33.9 g | 1.7 g | 35.1 g | 1684 mg |
| Pork, cured, bacon, cooked, baked · FDC 167914 | 548 kcal | 35.7 g | 1.4 g | 43.3 g | 2193 mg |
Common questions
What is a lardon, and how many calories does it have?
94–219 kcal per assumed 20–40 g cooked serving. In English cooking, lardons are small strips or pieces of cured pork belly. We approximate them with USDA bacon records; these are not precise measurements of a French lardon product.
Is this official nutrition data for the finished food?
No. USDA supplies generic ingredient records. The finished-food range is our estimate under the stated portions and recipe assumptions, not a brand or restaurant label. Actual food can fall outside it.
How do I adjust the serving?
Use each matching USDA record’s per-100-g amount × edible grams ÷ 100, then add the ingredients before rounding. Keep raw and cooked weights matched to their respective records; extra sauces and oils need separate entries.
📚 Sources and limits
- USDA FoodData Central SR Legacy, April 2018 — full-precision records in the component and reference tables. Each source links its FDC ID. All quantities are our scenario assumptions; no third-party calorie totals are used.