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Nutrient composition of regular and low sodium bacon
Author(s) -
Dai Jiexin,
Thompson Leslie
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1065.18
Subject(s) - food science , sodium , chemistry , potassium , composition (language) , nutrient , polyunsaturated fatty acid , food composition data , low sodium , fatty acid , biochemistry , organic chemistry , linguistics , orange (colour) , philosophy
The objectives of this study are to determine the nutrient composition of regular bacon and low sodium bacon in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and the key objective was to compare the nutritional composition of low sodium bacon and regular bacon. Retail locations in 12 states, three in each of four regions, were chosen for regular and low sodium bacon procurement. Concentrations of minerals, carbohydrate, vitamin B, vitamin D, fatty acids and cholesterol were determined for regular bacon samples. Low sodium bacon (LSB) samples had less Na (P < 0.05) than regular bacon (RB) samples. Total fat content ranged from 32.85% in regular microwave bacon to 39.27% in raw low sodium bacon, and did not significantly differ from the total fat content of bacon reported in 2003. Saturated fat, monounsaturated fatty acids and polyunsaturated fatty acids content were not significantly different among cooking methods. Trans fatty acid (FA) content of fully cooked regular bacon was significantly higher than values of other cooking methods. Cholesterol values were all significantly higher than values reported in the nutrient database in 2003. Sodium content ranged from 1783.33 mg/100 g in fully cooked regular bacon to 1178.33 mg/100 g in microwave low sodium bacon, and potassium content ranged from 197.67 mg/100 g in raw regular bacon to 525.00 mg/100 g in pan fried bacon. Grant Funding Source : USDA