Know what’s on your plate
Bacon
Calories & nutrition facts
cured, unprepared
Nutrition facts
Per 100 g% DV- Calories 393 kcal —
- Protein 14 g 27%
- Carbohydrate 0 g 0%
- Fat 37 g 48%
- Saturated fat 13 g 63%
- Fibre 0 g 0%
- Sugars 0.4 g —
- Sodium 751 mg 33%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.43 mg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.28 mg 23%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 4 mg 25%
- Pantothenic acid (B5) 0.56 mg 11%
- Vitamin B6 0.27 mg 16%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.5 µg 21%
- Choline 47.8 mg 9%
Minerals
- Calcium 6 mg 0%
- Iron 0.38 mg 2%
- Magnesium 13 mg 3%
- Phosphorus 166 mg 13%
- Potassium 201 mg 4%
- Zinc 1.1 mg 10%
- Copper 0.05 mg 5%
- Manganese 0.01 mg 1%
- Selenium 20.1 µg 37%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 393 | 14 g | 0 g | 37 g |
| 1 × oz | 113 g | 444 | 15 g | 0 g | 42 g |
| 1 × slice raw | 28 g | 110 | 3.8 g | 0 g | 10 g |
| 1 × package | 442 g | 1737 | 60 g | 0 g | 164 g |
| 2 × oz | 226 g | 888 | 31 g | 0 g | 84 g |
| ½ × oz | 56.5 g | 222 | 7.7 g | 0 g | 21 g |
| 3 × oz | 339 g | 1332 | 46 g | 0 g | 126 g |
| 4 × oz | 452 g | 1776 | 62 g | 0 g | 168 g |
Similar foods
- Canadian baconunprepared110 kcal / 100 g
- Bacon bitscured, cooked498 kcal / 100 g
- Lean baconprepared424 kcal / 100 g
- Bacon rasherraw320 kcal / 100 g
- Back baconcured, pan-fried146 kcal / 100 g
- Breakfast stripspork, cured, raw or unheated388 kcal / 100 g
- Pork bellyraw253 kcal / 100 g
- Salt porkcured, raw748 kcal / 100 g
- Lardoonsplain, raw269 kcal / 100 g
- Cured pork bellyuntrimmed, raw294 kcal / 100 g
Questions about Bacon
How do you cook bacon in a frying pan?
Lay the rashers in a cold pan, then cook over medium heat, turning often, until browned and crisp—usually about 5–8 minutes, depending on thickness. The bacon releases its own fat, so you generally do not need to add oil.
Can you cook bacon in the oven?
Yes. Arrange the rashers in a single layer on a lined baking tray and bake at 200 °C for about 15–20 minutes, turning once, until browned and cooked through. For less splatter, set a wire rack over the tray.
How should you store bacon after opening the pack?
Keep it covered in the fridge and use it within 2 days of opening. You can freeze rashers with baking paper between them, so you can separate out just what you need.
What do you serve with bacon, and which dishes use it?
Bacon goes well with eggs, tomatoes, mushrooms and beans in a cooked breakfast. Chopped rashers also add a savoury, smoky note to pea soup, pasta and quiche.
What is the difference between streaky bacon and back bacon?
Streaky bacon comes from the pork belly and has more visible fat; back bacon comes from the loin and is generally leaner. Back bacon is a classic choice for a British bacon sandwich, while streaky bacon crisps readily and works well wrapped around other ingredients.
Can you use turkey bacon instead of pork bacon?
Yes, but it has a milder flavour and may cook faster, so keep an eye on it in the pan. Turkey bacon has 226 kcal and 16.9 g fat per 100 g, compared with 393 kcal and 37 g fat in bacon.
How much bacon is a typical serving?
Two rashers, about 56 g before cooking, make a practical serving. That portion provides 220 kcal and 421 mg sodium.
What kind of fat does bacon contain?
Bacon contains both saturated and unsaturated fat; its saturated fat is 13 g per 100 g. Much of the visible fat renders into the pan as it cooks.
Source: USDA FoodData Central 168277 · per 100 g · carbohydrate per EU label, fibre excluded
