| Nutrient (per 100 g) | Pork, cured, salt pork | Fat, chicken |
|---|---|---|
| Calories | 748 kcal | 900 kcal |
| Protein | 5 g | 0 g |
| Carbohydrates | 0 g | 0 g |
| Fat | 80.5 g | 99.8 g |
| Sodium | 2680 mg | 0 mg |
All values per 100 g. Source: USDA FoodData Central.
Pork, cured, salt pork provides 748 kcal per 100 g, with 5 g of protein, 0 g of carbohydrates and 80.5 g of fat. 4 oz of Pork, cured, salt pork (113 g) provides about 845 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 748 kcal |
| Protein | 5 g |
| Carbohydrates | 0 g |
| Fat | 80.5 g |
| Sodium | 2680 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 4 oz | 113 g | 845 kcal |
| 100 g | 100 g | 748 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Pork, cured, salt pork is a traditional food product that has been preserved through curing and salting techniques, often dating back centuries. Originating from various cultures around the world, salt pork was commonly used as a staple in the diets of sailors and soldiers due to its long shelf life. This method of preservation enhances the flavor of the meat while preventing spoilage, making it a popular choice for both culinary and historical purposes. Nutritionally, salt pork is a high-calorie food, providing 748 calories per 100 grams, with a significant amount of fat, primarily unsaturated, at 80.5 grams. It is low in carbohydrates and protein, making it a unique addition to diets. While it provides essential nutrients and can be used in various dishes such as stews and casseroles, it should be consumed in moderation due to its high sodium content and potential health risks associated with excessive intake.
Pork, cured, salt pork contains approximately 748 calories per 100 grams, making it a high-calorie food option primarily due to its fat content.
While it provides protein and essential nutrients like Vitamin B12 and Iron, its high sodium and fat content mean it should be consumed in moderation as part of a balanced diet.
Store salt pork in a cool, dry place or refrigerate it at temperatures between 0-4°C (32-39°F). It should be kept well-wrapped to prevent drying out.
Benefits include providing a concentrated source of energy, essential nutrients like Iron and Vitamin B12, and versatility in cooking; however, it should be balanced with lower-sodium foods.
It is recommended to limit consumption to about 100 grams once a week to avoid excessive sodium intake while still enjoying its flavors.
4 oz of Pork, cured, salt pork (113 g) has about 845 kcal — 5.7 g protein, 0 g carbohydrates and 91 g fat (calculated from the USDA values per 100 g).
