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Food Nutrients
All Food Categories | Sausages and Luncheon Meats
LOUIS RICH, Turkey Bacon
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Nutrient
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Value per 100 grams
of edible portion
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1.000 serving 14.00 g |
| Proximates |
| Energy | 250.00 kcal | 35.000 kcal |
| Protein | 15.10 g | 2.114 g |
| Fiber, total dietary | 0.00 g | 0.000 g |
| Total lipid (fat) | 20.30 g | 2.842 g |
| Energy | 1046.00 kJ | 146.440 kJ |
| Caffeine | 0.00 mg | 0.000 mg |
| Water | 59.00 g | 8.260 g |
| Ash | 3.90 g | 0.546 g |
| Theobromine | 0.00 mg | 0.000 mg |
| Alcohol, ethyl | 0.00 g | 0.000 g |
| Carbohydrate, by difference | 1.70 g | 0.238 g |
| Sugars, total | 1.80 g | 0.252 g |
| Minerals |
| Sodium, Na | 1213.00 mg | 169.820 mg |
| Magnesium, Mg | 19.00 mg | 2.660 mg |
| Copper, Cu | 0.25 mg | 0.035 mg |
| Potassium, K | 208.00 mg | 29.120 mg |
| Zinc, Zn | 2.52 mg | 0.353 mg |
| Iron, Fe | 1.45 mg | 0.203 mg |
| Phosphorus, P | 199.00 mg | 27.860 mg |
| Calcium, Ca | 40.00 mg | 5.600 mg |
| Vitamins |
| Lycopene | 0.00 µg | 0.000 µg |
| Carotene, beta | 0.00 µg | 0.000 µg |
| Vitamin C, total ascorbic acid | 0.00 mg | 0.000 mg |
| Vitamin A, RAE | 0.00 µg | 0.000 µg |
| Retinol | 0.00 µg | 0.000 µg |
| Cryptoxanthin, beta | 0.00 µg | 0.000 µg |
| Folate, total | 8.00 µg | 1.120 µg |
| Carotene, alpha | 0.00 µg | 0.000 µg |
| Lutein + zeaxanthin | 0.00 µg | 0.000 µg |
| Vitamin A, IU | 0.00 IU | 0.000 IU |
| Lipids |
| 12:0 | 0.02 g | 0.003 g |
| Fatty acids, total saturated | 5.27 g | 0.738 g |
| 16:0 | 3.79 g | 0.531 g |
| 14:0 | 0.19 g | 0.027 g |
| 18:0 | 1.27 g | 0.178 g |
| Fatty acids, total monounsaturated | 7.51 g | 1.051 g |
| 16:1 undifferentiated | 0.68 g | 0.095 g |
| 18:1 undifferentiated | 6.83 g | 0.956 g |
| Fatty acids, total polyunsaturated | 4.70 g | 0.658 g |
| 18:3 undifferentiated | 0.17 g | 0.024 g |
| 18:2 undifferentiated | 4.53 g | 0.634 g |
| Cholesterol | 90.00 mg | 12.600 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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