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Pork raised with NO ANTIBIOTICS EVER, no preservatives, and always vegetarian fed. Minimally processed. No artificial ingredients.
Product Code: 16599
COLEMAN NO ANTIBIOTICS EVER Uncured Bacon Bits
Ingredients
PORK RAISED WITHOUT ANTIBIOTICS, WATER, BROWN SUGAR, SEA SALT, CULTURED CELERY POWDER.
Allergens
None
Specifications
| GTIN | 10072745165990 |
| Case Weight | 10 LB. |
| Max Case Weight | 12 LB. |
| Case (L x W x H) | 14.5 x 10 x 5.5 |
| Case Cube | 0.462 |
| Cases per Pallet | 100 |
| Pallet Tie Hi | 10 x 10 |
Handling
| Cook Level | Fully Cooked |
| Storage Method | Keep Frozen |
| Storage Temperature | -10-0° F |
| Shelf Life | 365 Days |
Nutrition
Serving
100 Gram
| Serving Size: 1 tbsp (7g) | |
| Servings Per Case: 648 | |
Amount Per Serving 1 |
|
| Calories: 25 | Calories from Fat: 15 |
| % Daily Value* | |
| Total Fat: 1.5g | 2% |
| Saturated Fat: .5g | 3% |
| Trans Fat: 0g | |
| Cholesterol: 5mg | 2% |
| Sodium: 220mg | 10% |
| Total Carbohydrate: 0g | 0% |
| Dietary Fiber: 0g | 0% |
| Sugars: 0g | |
| Includes Added Sugars: 0g | 0% |
| Protein: 3g | 6% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Vitamin D: 0mcg | 0% |
| Calcium: 0mg | 0% |
| Iron: 0mg | 0% |
| Potassium: 35mg | 0% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
| Serving Size: 100g | |
Amount Per Serving 1 |
|
| Calories: 357.1 | Calories from Fat: 214.3 |
| % Daily Value* | |
| Total Fat: 21.4g | 28.6% |
| Saturated Fat: 7.1g | 42.9% |
| Trans Fat: 0g | |
| Cholesterol: 71.4mg | 28.6% |
| Sodium: 3142.9mg | 142.9% |
| Total Carbohydrate: 0g | 0% |
| Dietary Fiber: 0g | 0% |
| Sugars: 0g | |
| Includes Added Sugars: 0g | 0% |
| Protein: 42.9g | 85.8% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Vitamin D: 0mcg | 0% |
| Calcium: 0mg | 0% |
| Iron: 0mg | 0% |
| Potassium: 500mg | 0% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
Specifications are current as of February 21, 2025 and are subject to change.