Pork, cured, breakfast strips, raw or unheated
FDC 168278oz (85 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 22 · -15 vs Pork medianThese raw pork breakfast strips score 22 of 100, a Low band that ranks 42nd of 60 in Pork, with an unusually strong vitamin C reading of 30% DV for a cured meat, alongside protein at 23% DV.
Sold uncooked and meant for the pan, they crisp up like bacon once fried and are typically eaten alongside eggs or on a breakfast sandwich. Sodium is the figure to watch, at 987 mg per 100 g, with saturated fat at 12.9 g per 100 g, both concentrated by the curing process before the strips ever reach the heat.
See how this score is calculated, build a plate around pork, cured, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 388 kcal | 19% |
| Total fat | 37 g | 48% |
| Saturated fat | 13 g | 65% |
| Cholesterol | 69 mg | 23% |
| Sodium | 987 mg | 43% |
| Carbohydrate | 0.7 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 12 g | 23% |
| Potassium | 204 mg | 4% |
| Calcium | 8 mg | 1% |
| Iron | 0.94 mg | 5% |
| Magnesium | 12 mg | 3% |
| Vitamin C | 27 mg | 30% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | - |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 330 kcal | 16% |
| Total fat | 32 g | 41% |
| Saturated fat | 11 g | 55% |
| Cholesterol | 59 mg | 20% |
| Sodium | 839 mg | 36% |
| Carbohydrate | 0.6 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 9.9 g | 20% |
| Potassium | 173 mg | 4% |
| Calcium | 6.8 mg | 1% |
| Iron | 0.8 mg | 4% |
| Magnesium | 10 mg | 2% |
| Vitamin C | 23 mg | 26% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | - |
Source: USDA FoodData Central · Public domain
FDC 168278Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the pork median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pork, cured, bacon, pre-sliced, cooked, pan-friedDensity 24 vs 22Pork, fresh, variety meats and by-products, chitterlings, rawDensity 25 vs 22Pork, cured, bacon, cooked, microwavedDensity 26 vs 22Original analysis by NutriVerdict
In the kitchen and how to use it
Cured pork breakfast strips are thin-cut, salt-and-smoke-cured pork meant to be pan-fried or baked until crisp, much like bacon, and served alongside eggs, pancakes or in a breakfast sandwich. Raw, the strips are pink and pliable with visible fat marbling; cooking renders much of that fat out, leaving a crisp, salty, smoky strip that crumbles easily over salads, baked potatoes or breakfast hash once cooled. The strips are thinner and often leaner than traditional bacon cuts, so they tend to crisp up faster in the pan.
Keep raw strips refrigerated and use by the date on the package, or freeze for longer storage, cooking thoroughly before eating since the listed data reflects the raw, unheated product. An ounce provides 388 calories per 100 g and 11.7 grams of protein, with 23% DV protein per 100 g, along with a notable 30% DV vitamin C per 100 g from the curing process. Its sodium is high at 987 mg per 100 g, so it works best as a smaller crisp component of a meal rather than the main event.
Frequently asked questions about pork, cured
How many calories are in cured pork breakfast strips?
One ounce (raw or unheated) has 388 calories per 100 g.
Do pork breakfast strips contain vitamin C?
Yes, they provide about 30% of the Daily Value for vitamin C per 100 g, largely from the curing process.
How should pork breakfast strips be cooked?
Pan-fry or bake them until crisp, similar to bacon, and always cook thoroughly since raw strips are not ready to eat.