Pork Fat Back Nutritional Facts

Pork fatback, or backfat, is a cut of pork taken from that fat of the back of the pig. Pork fatback is used to make lard, bacon, pork rinds and is an ingredient in numerous stew, sausage and pate recipes. Because pork fatback is composed almost entirely of fat, it offers little nutritional value other than fat, calories and traces of other nutrients.

Calories

Just a 1 oz. piece of pork fatback contains 230 calories, according to the U.S. Department of Agriculture's Nutrient Database. Most servings of pork are at least 3 ounces and contain between 150 and 200 calories, so pork fatback clearly has higher caloric value than most other cuts of pork. Most adults require about 2,000 calories a day, so a 1 oz. cut of pork fatback contains about 12 percent the typical adult's daily caloric needs.

Fats

Almost all of the caloric value in a cut of pork fatback comes from its fat content. A 1 oz. cut of pork fatback contains about 25 g of fat. Each 1 oz. piece contains about 9 g of unhealthy saturated fats and 12 g of healthy unsaturated fats. Pork fatback contains 3 g of polyunsaturated fats per ounce, which have a positive effect on the cardiovascular system and blood glucose levels, according to the Institute of Medicine. A 1 oz. cut of pork fatback contains 16 mg of cholesterol, which can lead to cardiovascular problems when consumed in excess.

Protein

Pork fatback contains 0.83 g of protein per 1-oz. cut, according to the USDA. Most adults need a minimum of 50 g of protein each day, so pork fatback is a fairly negligible source of that nutrient. Other cuts of pork, such as chops and roasts, have about 20 to 25 g of protein per 3 oz. serving.

Minerals and Vitamins

Pork fatback is not particularly high in any minerals, but contains traces of calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese and selenium. Similarly, pork fatback contains just traces of B-vitamins, vitamin A and vitamin D. Minerals and vitamins are inorganic and organic compounds, respectively, that the body generally cannot produce on its own, but play a vital role in tissue growth, immune system, organ and central nervous system function and the prevention of cellular damage.