💎 Key Nutrients
Saturated‑fat‑nutrition
Thiamin‑nutrition
Vitamin‑b12‑benefits
Zinc‑health‑benefits
Selenium‑benefits
Raw Pork Belly Nutrition per 100g
USDA FoodData Central entry 167812 describes pork, fresh, belly, raw. For 100 g weighed before cooking, it provides 518 calories, 9.34 g protein and 53.01 g total fat, including 19.33 g saturated fat. Total carbohydrate is 0 g, sodium is 32 mg and cholesterol is 72 mg. These figures describe plain fresh pork belly, not bacon, a marinated product or a cooked dish. The cut contains layers of meat and fat; despite being meat, it has substantially more fat than protein by weight. Use the nutrition table on this page for the full recorded values.
How Much Is in a Smaller Portion?
A 50 g raw portion contains approximately 259 calories, 4.67 g protein and 26.51 g fat. These are calculated by halving the USDA values for 100 g, not a separate laboratory measurement. For another raw portion size, multiply each per-100-g value by the portion weight divided by 100. Weigh only the amount used in your recipe. Oils, sauces, sugar and other ingredients need to be counted separately; this calculation does not include them.
Raw vs Cooked Pork Belly: Which Weight Should You Use?
The 518-calorie value applies to 100 g raw, not 100 g cooked. Cooking changes both water content and the amount of fat retained. A cooked piece may weigh less because water and some fat leave the meat, so the raw entry cannot reliably describe the same weight after cooking. Match a raw food entry to a raw weight, or choose a cooked entry that matches the preparation method when weighing cooked food. For a recipe, record the raw ingredients and final cooked yield; discarded rendered fat adds uncertainty to a calculation based only on the starting ingredients.
Fresh Pork Belly Is Not the Same as Bacon
This entry is for fresh, uncured pork belly. Bacon and other cured or seasoned products can contain added salt and other ingredients, so their nutrition labels or specific database entries are better matches. Likewise, this raw entry does not describe crispy roasted pork belly or braised pork belly with sauce. When selecting food data, match the cut, whether it is raw or cooked, and whether it is plain, cured or seasoned.
Cooking Pork Belly Safely
For whole pork cuts, USDA FSIS specifies a minimum internal temperature of 145°F (62.8°C) measured with a food thermometer, followed by at least 3 minutes of rest before carving or eating. This is a food-safety minimum, not a promise that a particular pork belly recipe will be tender at that temperature. Use the appropriate preparation method for the dish, keep raw meat separate from ready-to-eat foods, and follow the linked USDA food-safety guidance.
❤️ Health Benefits
Supports Energy Metabolism
Provides B vitamins (B1, B2, B3, B6, B12) essential for converting macronutrients into usable energy
Evidence: moderate⚖️ Comparisons
Vs. Pork Loin
Pork loin is much leaner, with substantially less fat and calories per serving compared to pork belly.
🧊 Storage Guide
❄️
Fridge
1–2 days raw
🧊
Freezer
4–6 months
⚠️ Signs of
Spoilage:
- smell: sour or putrid odor
- visual: discoloration to gray/green, slime or film on surface
- texture: sticky or tacky surface
- when to discard: any strong sour smell, visible mold growth
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 lb
(453.60g)
4.00 oz
(113.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 36.7400 | g |
| Energy | 518.0000 | kcal |
| Energy | 2167.0000 | kJ |
| Protein | 9.3400 | g |
| Total lipid (fat) | 53.0100 | g |
| Ash | 0.4900 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 5.0000 | mg |
| Iron, Fe | 0.5200 | mg |
| Magnesium, Mg | 4.0000 | mg |
| Phosphorus, P | 108.0000 | mg |
| Potassium, K | 185.0000 | mg |
| Sodium, Na | 32.0000 | mg |
| Zinc, Zn | 1.0200 | mg |
| Copper, Cu | 0.0520 | mg |
| Manganese, Mn | 0.0060 | mg |
| Selenium, Se | 8.0000 | µg |
| Vitamin C, total ascorbic acid | 0.3000 | mg |
| Thiamin | 0.3960 | mg |
| Riboflavin | 0.2420 | mg |
| Niacin | 4.6470 | mg |
| Pantothenic acid | 0.2560 | mg |
| Vitamin B-6 | 0.1300 | mg |
| Folate, total | 1.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 1.0000 | µg |
| Folate, DFE | 1.0000 | µg |
| Vitamin B-12 | 0.8400 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 3.0000 | µg |
| Retinol | 3.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 10.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.3900 | mg |
| Vitamin E, added | 0.0000 | mg |
| Tocopherol, beta | 0.0000 | mg |
| Tocopherol, gamma | 0.0800 | mg |
| Tocopherol, delta | 0.0000 | mg |
| Tocotrienol, alpha | 0.0200 | mg |
| Tocotrienol, beta | 0.0000 | mg |
| Tocotrienol, gamma | 0.0000 | mg |
| Tocotrienol, delta | 0.0000 | mg |
| Vitamin K (phylloquinone) | 0.0000 | µg |
| Vitamin K (Dihydrophylloquinone) | 0.0000 | µg |
| Fatty acids, total saturated | 19.3300 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0400 | g |
| SFA 12:0 | 0.0600 | g |
| SFA 14:0 | 0.7000 | g |
| SFA 16:0 | 11.9200 | g |
| SFA 18:0 | 6.4900 | g |
| Fatty acids, total monounsaturated | 24.7000 | g |
| MUFA 16:1 | 1.5000 | g |
| MUFA 18:1 | 22.7700 | g |
| MUFA 20:1 | 0.4300 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 5.6500 | g |
| PUFA 18:2 | 5.0300 | g |
| PUFA 18:3 | 0.4800 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.1400 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Cholesterol | 72.0000 | mg |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 167812)
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