Smithfield Fatback, Smfd VP Prem 1lb, scores 31/100 (Poor) on FoodScore primarily due to its **high saturated fat and sodium content**.
This Smithfield product scores 31/100 (Poor) on FoodScore.
It is a NOVA class 2 food, indicating it is a processed culinary ingredient.
A 100g serving contains 32.07g of saturated fat and 4207.14mg of sodium.
Compared to generic fatback, this SKU has a similar nutritional profile.
Use in very small portions to manage high sodium and saturated fat intake.
Scores -11 points above the other category average (42/100 across 979 foods).
Fiber
0g
0% of Daily Value
Protein
0g
0% of Daily Value
Added sugar
0g
0% of Daily Value
Sodium
4207.14mg
183% of Daily Value
+
What it brings to the table
Minimally processed (NOVA 2)+8
−
What holds it back
Saturated fat (32.1g)-15
Sodium (4207.1mg)-12
Why it scores 31
Smithfield Fatback, Smfd VP Prem 1lb, receives a FoodScore of 31 out of 100, placing it in the 'Poor' category. This score is largely driven by its nutrient profile, specifically its high levels of saturated fat and sodium. A 100g serving contains 32.07g of saturated fat, contributing significantly to penalties. Additionally, the product contains 4207.14mg of sodium, largely from the 'Salt' used in curing, which also incurs substantial penalties. While it receives a bonus for being a NOVA class 2 food, categorized as a processed culinary ingredient, this positive factor is outweighed by the nutrient concerns. The product provides no protein, fiber, or beneficial micronutrients, further contributing to its low score. Compared to a generic unbranded fatback, the Smithfield product exhibits a very similar nutritional breakdown, indicating that its score is typical for this food type.
Health benefits
What the nutrients in smithfield fatback, smfd vp prem 1lb actually do for you, grounded in established dietary science.
Source of Energy
Smithfield Fatback is a calorie-dense food, providing 785.71 calories per 100g. For individuals requiring a significant energy boost, such as those with very high activity levels or specific dietary needs for weight gain, small amounts can contribute to caloric intake. However, this energy comes primarily from fat, with no protein or fiber.
Flavor Enhancer in Cooking
As a processed culinary ingredient, Smithfield Fatback is often used to impart flavor and richness to dishes. Its fat content can carry flavors and contribute to the palatability of meals. When used in very small quantities, it can enhance the taste of vegetables or lean proteins, potentially making healthier foods more appealing without significantly altering the overall nutritional profile of the meal.
Traditional Culinary Use
Fatback holds a place in traditional cooking methods and regional cuisines. For those following traditional recipes that call for fatback, this product can be used to achieve authentic flavors and textures. It is important to consider the overall dietary context and portion sizes when incorporating such ingredients into a regular eating pattern, especially given its high sodium and saturated fat content.
Smithfield Fatback, Smfd VP Prem 1lb, scores 31/100 (Poor) on FoodScore primarily due to its high saturated fat and sodium content.
How to eat it
Smithfield Fatback is typically used as a flavoring agent or cooking fat rather than a standalone food. It's often rendered to extract fat for frying or used in small pieces to season vegetables, beans, or greens. Common pitfalls include using excessive amounts, which can significantly increase the sodium and saturated fat content of a meal.
Use very small portions when cooking to impart flavor without overwhelming a dish with fat and sodium.
Render the fatback and use the rendered fat sparingly for cooking, discarding the solid pieces if desired to reduce intake.
Pair with fiber-rich vegetables and lean proteins to create a more balanced meal.
Consider it an occasional ingredient rather than a daily staple due to its concentrated nutrient profile.
When seasoning, reduce or eliminate other sources of added salt in the recipe to manage overall sodium intake.
Things to keep in mind
Consumers should be aware of the high sodium content (4207.14mg per 100g) and saturated fat (32.07g per 100g) in Smithfield Fatback. Individuals with hypertension or those advised to limit sodium intake should use this product with extreme caution and in minimal quantities. The ingredient 'Salt' is the primary contributor to the high sodium. Similarly, those managing cardiovascular health or cholesterol levels should be mindful of the saturated fat. This product is not a significant source of any vitamins or minerals, and its consumption should be balanced with nutrient-dense foods. There are no common allergens declared on the label.
Smithfield Fatback, with a FoodScore of 31/100 (Poor), is not considered a healthy food choice for regular consumption. It is extremely high in saturated fat and sodium, and provides no protein, fiber, or significant micronutrients. Its nutritional profile suggests it should be consumed in very small, infrequent portions.
How does Smithfield Fatback compare to bacon?
Compared to many brands of bacon, Smithfield Fatback typically has a higher fat content, especially saturated fat, and similar or even higher sodium levels. For example, while both are high in sodium and fat, bacon often provides some protein, which fatback does not. Products like Oscar Mayer bacon may offer slightly different macro profiles, but both should be consumed in moderation.
What is 'Cured With: Water, Salt' in the ingredients?
The phrase 'Cured With: Water, Salt' indicates the method and primary ingredients used to preserve the fatback. 'Salt' is a traditional curing agent that helps prevent spoilage and adds flavor. This process is responsible for the product's high sodium content.
What is a reasonable portion size for Smithfield Fatback?
Given its high saturated fat and sodium content, a reasonable portion size for Smithfield Fatback would be very small, typically less than the declared serving size of 1/2 ounce (approximately 14g), and used only as a seasoning. Regular consumption of larger portions would contribute significantly to exceeding daily recommended limits for these nutrients.
Can I use Smithfield Fatback for rendering lard?
Yes, Smithfield Fatback can be used for rendering lard. The process involves slowly heating the fatback to melt out the pure fat, which can then be strained and stored. This rendered lard can be used as a cooking fat, but it will still be high in saturated fat, so moderation is key.