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Crispy, salty, high in protein and fat, popular at breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
540
KCAL / 100G
Carbs
1.4g
· 1%
Protein
37g
· 28%
Fat
42g
· 71%
Fiber
0g
Vitamins
B3
10.5mg · 66% DV
B12
1.5µg · 63% DV
B1
0.7mg · 58% DV
B6
0.4mg · 24% DV
Minerals
Sodium
1800mg · 78% DV
Selenium
25µg · 45% DV
Phosphorus
220mg · 31% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
14g
MONOUNSATURATED
19g
POLYUNSATURATED
4g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Start the bacon in a cold pan and cook it slowly over medium-low heat so the fat renders evenly. Very high heat can burn the edges before the slices become crisp.
Bacon is a fatty, processed meat, and much of its fat melts during cooking. Drain cooked slices briefly on paper towel if you prefer a less greasy result.
The oven is convenient for cooking many slices evenly with less splatter. Pan frying is usually quicker and more practical for a small serving.
Cool cooked bacon promptly, store it in a sealed container, and use it within about 3 to 4 days. Do not leave it at room temperature for more than two hours.
Yes. Freeze cooled bacon in portions in an airtight container or freezer bag, then thaw it in the refrigerator and reheat it thoroughly before serving.
Eggs and bacon can make a filling breakfast or low-carbohydrate meal. Because bacon is typically high in salt and saturated fat, adding vegetables and keeping the bacon portion moderate makes the meal more balanced.
Bacon is usually made from pork belly or back, cured, and often smoked, so it renders a noticeable amount of fat during cooking. Ham usually comes from the leg and may be leaner, depending on the cut and preparation.
It can contribute protein, but it is not usually the best stand-alone recovery food. After demanding exercise, a meal that also provides fluids, produce, and carbohydrates suited to the activity is generally more helpful.
Yes. Cured bacon commonly contains substantial sodium, which can increase thirst. People managing high blood pressure, kidney disease, or a sodium-restricted diet should be especially mindful of portions.
Bacon is cured, salted, and sometimes smoked, which makes it a processed meat. Frequent high intake of processed meat is not recommended, so it is best treated as an occasional food rather than a daily main protein source.
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Nutrition data compiled from USDA FoodData Central and scientific sources.