Know what’s on your plate
Bacon
Calories & nutrition facts
fried
Nutrition facts
Per 100 g% DV- Calories 471 kcal —
- Protein 19 g 39%
- Carbohydrate 0 g 0%
- Fat 44 g 57%
- Saturated fat 17 g 85%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 1342 mg 58%
- Cholesterol 92.1 mg 31%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 7.2 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.69 µg 3%
- Vitamin E 0.74 mg 5%
- Vitamin K 0.14 µg 0%
- Thiamin (B1) 0.22 mg 18%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 3.8 mg 24%
- Vitamin B6 0.41 mg 24%
- Folate (B9) 2.1 µg 1%
- Vitamin B12 0.71 µg 30%
Minerals
- Calcium 11 mg 1%
- Iron 0.83 mg 5%
- Magnesium 16.4 mg 4%
- Phosphorus 151 mg 12%
- Potassium 260 mg 6%
- Zinc 2.3 mg 21%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 0%
- Selenium 18.5 µg 34%
- Iodine 4.1 µg 3%
Similar foods
- Bacon bitscured, cooked498 kcal / 100 g
- Canadian baconcooked, pan-fried146 kcal / 100 g
- Shortcut baconcooked250 kcal / 100 g
- Egg with baconfried201 kcal / 100 g
- Lean baconprepared424 kcal / 100 g
- Lardoonsplain, cooked324 kcal / 100 g
- Breakfast stripscured, cooked459 kcal / 100 g
- Pork loinfried182 kcal / 100 g
- Bacon rasherraw320 kcal / 100 g
- Back baconcured, pan-fried146 kcal / 100 g
Questions about Bacon
How do you cook bacon in a frying pan?
Put streaky rashers in a cold, dry pan, then cook over medium-low heat for about 4–6 minutes, turning often. Starting cold helps the fat render and the bacon brown evenly; drain on kitchen paper if you want it less greasy.
How long does bacon take in the oven?
Lay rashers in a single layer on a baking tray and cook at 200 °C for about 15–20 minutes, turning once, until browned and crisp. Thicker rashers may need a little longer.
How should you store bacon after opening the pack?
Wrap it tightly or put it in a sealed container and keep it in the fridge; use it within a couple of days. Freeze portions you will not use in that time, separating rashers with baking paper so they are easy to take out individually.
What can you make with bacon?
Bacon is a classic filling for a BLT with lettuce and tomato, and it adds smoky, salty flavour to quiche Lorraine, carbonara and pea soup. Cook it first and stir it through near the end so it stays crisp.
What is the difference between streaky and back bacon?
Streaky bacon comes from the pork belly and has alternating layers of fat and meat, so it renders well and becomes crisp. Back bacon is cut from the loin, is leaner and meatier, and is a familiar choice for a bacon sandwich.
How much sodium is in two rashers of bacon?
Two rashers weighing about 30 g contain 403 mg of sodium. Bacon is cured with salt, so its sodium content can be substantial even in a small serving.
Is it safe to eat bacon without cooking it?
Cook bacon before eating it unless the packaging clearly says it is ready to eat. Curing does not make every bacon product safe to eat uncooked.
Source: Fineli (Finland) 7001 · per 100 g · carbohydrate per EU label, fibre excluded
