Know what’s on your plate
Canadian bacon
Calories & nutrition facts
cooked, 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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 146 | 28 g | 1.8 g | 2.8 g |
| 1 × slice | 13.8 g | 20 | 3.9 g | 0.2 g | 0.4 g |
| 2 × slice | 27.6 g | 40 | 7.8 g | 0.5 g | 0.8 g |
| ½ × slice | 6.9 g | 10 | 2 g | 0.1 g | 0.2 g |
| 3 × slice | 41.4 g | 60 | 12 g | 0.7 g | 1.2 g |
| 4 × slice | 55.2 g | 81 | 16 g | 1 g | 1.5 g |
Similar foods
- Back baconcured, pan-fried146 kcal / 100 g
- Canadian style baconhormel122 kcal / 100 g
- Baconcured, unprepared393 kcal / 100 g
- Pork baconfried690 kcal / 100 g
- Pre-sliced baconcured, cooked, pan-fried468 kcal / 100 g
- Pork side baconpan-fried520 kcal / 100 g
- Back bacon rashersdry-fried295 kcal / 100 g
- Canadian pork loinsmoked200 kcal / 100 g
- Bacon rasherprepared in own fat435 kcal / 100 g
- Shortcut baconcooked250 kcal / 100 g
Questions about Canadian bacon
What is Canadian bacon made from?
It is usually made from pork loin that has been cured and often smoked, then cut into round slices. It is leaner and more ham-like than streaky bacon, which comes from pork belly.
Is Canadian bacon already cooked?
Many versions are sold fully cooked, but some are only cured or smoked. Check the packaging; if it is ready to eat, warm it briefly, while uncooked pork should be cooked through before serving.
How do you fry Canadian bacon without drying it out?
Warm the slices in a lightly oiled frying pan over a medium heat for about 2 minutes per side, just until hot and lightly browned. Since it is lean, prolonged frying can make it tough.
What can you make with Canadian bacon?
It is a classic topping for Eggs Benedict, where it sits beneath a poached egg and hollandaise on an English muffin. You can also add it to omelettes, breakfast sandwiches or pizza.
Can you use ham instead of Canadian bacon?
Yes. Thin slices of cooked ham work well in Eggs Benedict, sandwiches and omelettes, though they may be less firm and have a different smoky flavour. Back bacon is another close substitute.
How should you store Canadian bacon after opening it?
Keep it covered in the fridge and use it within 3–5 days of opening. Freeze portions you will not use in that time; thaw them in the fridge and reheat until steaming hot.
Is Canadian bacon the same as peameal bacon?
No. Canadian bacon usually means cured pork loin, often smoked and sold in ready-to-eat slices. Peameal bacon is a different cured loin product, traditionally rolled in cornmeal, and is generally sold uncooked.
Source: USDA FoodData Central 168383 · per 100 g · carbohydrate per EU label, fibre excluded
