1 serving (13 grams) contains 43 calories, 3.0 grams of protein, 3.3 grams of fat, and 0.1 grams of carbohydrates.
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Nutrition Information
Calories |
796.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 20.4 g | 101% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 166.7 mg | 55% | |
| Sodium | 2537.0 mg | 110% | |
| Total Carbohydrates | 1.9 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 55.6 g | 111% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 18.5 mg | 1% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 796.3 mg | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Cooking bacon
Bacon, a popular ingredient in many cuisines, originates from pork belly or side cuts that have been salt-cured and sometimes smoked. Known for its savory and crispy texture, bacon is deeply rooted in European and American food traditions, often featured in breakfasts, sandwiches, salads, and as a flavor enhancer in various dishes. Nutritionally, bacon is high in fat, particularly saturated fat, and provides protein, but it is also typically high in sodium due to the curing process. While it contains small amounts of essential nutrients like B vitamins and selenium, its high calorie and sodium content make moderation key to incorporating it into a balanced diet. Overconsumption of processed meats like bacon has been linked to health risks, including cardiovascular concerns. Choosing uncured or lower-sodium versions and cooking it properly—grilling or baking instead of frying—can reduce some of the less nutritious aspects.
