Calorie content Bacon, fried in a pan. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value468 kCal1684 kCal27.8%5.9%360 g
Proteins33.92 g76 g44.6%9.5%224 g
Fats35.09 g56 g62.7%13.4%160 g
Carbohydrates1.7 g219 g0.8%0.2%12882 g
Water23.65 g2273 g1%0.2%9611 g
Ash5.64 g~
Vitamins
Vitamin A, RE11 μg900 μg1.2%0.3%8182 g
Retinol0.011 mg~
Vitamin B1, thiamine0.56 mg1.5 mg37.3%8%268 g
Vitamin B2, riboflavin0.232 mg1.8 mg12.9%2.8%776 g
Vitamin B4, choline89.5 mg500 mg17.9%3.8%559 g
Vitamin B5, pantothenic1.1 mg5 mg22%4.7%455 g
Vitamin B6, pyridoxine0.535 mg2 mg26.8%5.7%374 g
Vitamin B12, cobalamin1.09 μg3 μg36.3%7.8%275 g
Vitamin D, calciferol0.4 μg10 μg4%0.9%2500 g
Vitamin D3, cholecalciferol0.4 μg~
Vitamin E, alpha tocopherol, TE0.42 mg15 mg2.8%0.6%3571 g
beta Tocopherol1.17 mg~
gamma Tocopherol0.52 mg~
Vitamin PP, NE10.457 mg20 mg52.3%11.2%191 g
Betaine8.1 mg~
Macronutrients
Potassium, K499 mg2500 mg20%4.3%501 g
Calcium, Ca11 mg1000 mg1.1%0.2%9091 g
Magnesium, Mg31 mg400 mg7.8%1.7%1290 g
Sodium, Na1684 mg1300 mg129.5%27.7%77 g
Sulfur, S339.2 mg1000 mg33.9%7.2%295 g
Phosphorus, P388 mg800 mg48.5%10.4%206 g
Trace Elements
Iron, Fe0.95 mg18 mg5.3%1.1%1895 g
Manganese, Mn0.022 mg2 mg1.1%0.2%9091 g
Copper, Cu105 μg1000 μg10.5%2.2%952 g
Selenium, Se50.7 μg55 μg92.2%19.7%108 g
Zinc, Zn3.06 mg12 mg25.5%5.4%392 g
Essential Amino Acids
Arginine *2.203 g~
valine1.729 g~
Histidine *1.391 g~
Isoleucine1.619 g~
leucine2.814 g~
lysine3.041 g~
methionine0.937 g~
threonine1.504 g~
tryptophan0.407 g~
phenylalanine1.421 g~
Replaceable amino acids
alanine1.958 g~
Aspartic acid3.198 g~
Hydroxyproline0.119 g~
glycine1.545 g~
Glutamic acid5.223 g~
Proline1.382 g~
serine1.428 g~
tyrosine1.355 g~
Cysteine0.385 g~
Sterols
Cholesterol99 mgmax 300 mg
Fatty acid
Transgender0.144 gmax 1.9 г
monounsaturated trans fats0.11 g~
Saturated fatty acids
Saturated fatty acids11.964 gmax 18.7 г
14: 0 Myristic0.441 g~
15: 0 Pentadecanoic0.018 g~
16: 0 Palmitic7.635 g~
17: 0 Margarine0.105 g~
18: 0 Stearin3.679 g~
20: 0 Arachinic0.07 g~
22: 0 Begenic0.014 g~
24: 0 Lignoceric0.002 g~
Monounsaturated fatty acids15.53 gmin 16.8 г92.4%19.7%
14: 1 Myristoleic0.006 g~
16: 1 Palmitoleic0.778 g~
16: 1 cis0.772 g~
16: 1 trans0.006 g~
17: 1 Heptadecene0.105 g~
18: 1 Olein (omega-9)14.342 g~
18: 1 cis14.237 g~
18: 1 trans0.104 g~
20: 1 Gadoleic (omega-9)0.294 g~
22: 1 Erucova (omega-9)0.006 g~
22: 1 cis0.006 g~
Polyunsaturated fatty acids6.112 gfrom 11.2 to 20.654.6%11.7%
18: 2 Linoleic5.327 g~
18: 2 trans isomer, not determined0.033 g~
18: 2 Omega-6, cis, cis5.247 g~
18: 2 Conjugated Linoleic Acid0.047 g~
18: 3 Linolenic0.229 g~
18: 3 Omega-3, alpha linolenic0.223 g~
18: 3 Omega-6, Gamma Linolenic0.006 g~
20: 2 Eicosadienoic, Omega-6, cis, cis0.224 g~
20: 3 Eicosatriene0.074 g~
20: 3 Omega-60.042 g~
20: 4 Arachidonic0.168 g~
20: 5 Eicosapentaenoic (EPA), Omega-30.004 g~
Omega-3 fatty acids0.261 gfrom 0.9 to 3.729%6.2%
22: 4 Docosatetraene, Omega-60.049 g~
22: 5 Docosapentaenoic (DPC), Omega-30.026 g~
22: 6 Docosahexaenoic (DHA), Omega-30.008 g~
Omega-6 fatty acids5.736 gfrom 4.7 to 16.8100%21.4%
 

The energy value is 468 kcal.

  • slice cooked = 7.9 g (37 kcal)
Pan fried bacon rich in vitamins and minerals such as: vitamin B1 – 37,3%, vitamin B2 – 12,9%, choline – 17,9%, vitamin B5 – 22%, vitamin B6 – 26,8%, vitamin B12 – 36,3, 52,3%, vitamin PP – 20%, potassium – 48,5%, phosphorus – 92,2%, selenium – 25,5%, zinc – XNUMX%
  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
  • Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
  • Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Tags: calorie content 468 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for Bacon, fried in a pan, calories, nutrients, useful properties of Bacon, fried in a pan

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