Pork bacon, NS as to fresh, smoked or cured, cooked
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Pork bacon, NS as to fresh, smoked or cured, cooked is made up of 18.9% water, 35.8% fat, 1.6% sugars, and 0% alcohol.
| Water | 18.9% |
| Fat | 35.8% |
| Sugars | 1.57% |
| Alcohol | 0% |
Total solids
81.1%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
28.1%
Similar to 28.1 g of sucrose dissolved in 100g of water
Sweetness
Pork bacon, NS as to fresh, smoked or cured, cooked is 1.57% as sweet as table sugar.
Relative sweetness
(Also known as POD)
1.57%
Nutrition
Pork bacon, NS as to fresh, smoked or cured, cooked has 484 kcal per 100g. These calories are derived from 1.6 g of sugars, 35.8 g of fat, 1.9 g of carbohydrates, and 37.4 g of protein.
| Energy | 484 kcal |
| Fat | 35.8 g |
| Carbohydrates | 1.9 g |
| Sugars | 1.6 g |
| Fiber | 0 g |
| Protein | 37.4 g |