Know what’s on your plate
Back bacon
Calories & nutrition facts
cured, pan-fried
Nutrition facts
Per 100 g% DV- Calories 146 kcal —
- Protein 28 g 57%
- Carbohydrate 1.8 g 1%
- Fat 2.8 g 4%
- Saturated fat 1 g 5%
- Fibre 0 g 0%
- Sugars 1.2 g —
- Sodium 993 mg 43%
- Cholesterol 67 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.41 mg 3%
- Vitamin K 0.2 µg 0%
- Thiamin (B1) 0.67 mg 56%
- Riboflavin (B2) 0.19 mg 14%
- Niacin (B3) 10 mg 62%
- Pantothenic acid (B5) 0.72 mg 14%
- Vitamin B6 0.28 mg 16%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.43 µg 18%
- Choline 105 mg 19%
Minerals
- Calcium 7 mg 1%
- Iron 0.56 mg 3%
- Magnesium 27 mg 6%
- Phosphorus 309 mg 25%
- Potassium 999 mg 21%
- Zinc 1.7 mg 16%
- Copper 0.06 mg 7%
- Manganese 0.02 mg 1%
- Selenium 50.4 µg 92%
Similar foods
- Back bacon rashersdry-fried295 kcal / 100 g
- Dry-cured back bacon rashersgrilled257 kcal / 100 g
- Baconcured, unprepared393 kcal / 100 g
- Canadian baconunprepared110 kcal / 100 g
- Pork baconfried690 kcal / 100 g
- Pork loin baconraw, cured, smoked699 kcal / 100 g
- Pre-sliced baconcured, cooked, pan-fried468 kcal / 100 g
- Middle bacon rashersmiddle, fried in corn oil350 kcal / 100 g
- Bacon rasherprepared in own fat435 kcal / 100 g
- Breakfast stripscured, cooked459 kcal / 100 g
Questions about Back bacon
How do you fry back bacon without drying it out?
Put the rashers in a cold frying pan, then cook over medium heat for about 3–4 minutes on each side, turning once. A little of the fat will render as the pan warms; avoid fierce heat, which can make the lean part tough.
Can you cook back bacon in the oven?
Yes. Lay the rashers in a single layer on a baking tray and cook at 200 °C for about 15–20 minutes, turning once, until browned and cooked through. Thicker rashers may need a little longer.
How should you store back bacon once the pack is open?
Keep it covered in the fridge and use it by the pack’s use-by date; freeze it if you will not use it in time. Separate rashers with baking paper before freezing so you can take out just what you need.
What is back bacon, and how is it different from streaky bacon?
Back bacon is cut mainly from the pork loin, often with a small strip of belly attached, so a rasher has both lean meat and a fatty edge. Streaky bacon comes from the belly and has more layers of fat.
What goes well with back bacon?
It is a familiar part of a full English breakfast and works well in a bacon sandwich with brown sauce or ketchup. Chopped rashers also add savoury flavour to quiche, pea soup and pasta.
Can you use back bacon instead of streaky bacon in a recipe?
Yes, but back bacon is leaner, so it gives less rendered fat and can dry out sooner. For a recipe that relies on crisp, fatty pieces, such as pasta with bacon, streaky bacon is closer to the intended result.
How much sodium is in back bacon?
A 100 g portion contains 993 mg of sodium, so a couple of rashers can contribute a noticeable amount. Cured back bacon is salted; rinsing it briefly may remove some surface salt, but it will not remove the salt within the meat.
Source: Canadian Nutrient File 7219 · per 100 g · carbohydrate per EU label, fibre excluded
