Pork bacon, smoked or cured, cooked
Common food
Photo: Wikipedia
Smoked or cured pork belly, cooked until the fat renders and the edges crisp, delivers an intensely savory, salty, and smoky punch. Its texture is a celebrated contrast: a shattering crunch on the outside yielding to a chewy, meaty interior. Nutritionally, it's a dense source of high-quality protein and fat, with virtually no carbohydrates.
Calorie split: 30% protein · 1% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People adore bacon for its irresistible umami-salty-smoky flavor profile and the satisfying textural crunch it provides. It's a cultural icon, evoking comfort food, weekend brunches, and indulgent moments across many cuisines.
⚠️ Watch-outs & how to enjoy it better
Due to its high sodium and saturated fat content, those monitoring blood pressure or heart health should enjoy it in moderation. The curing process can also produce compounds like nitrates. To mitigate, pair it with fiber-rich vegetables (like in a salad or omelet), practice strict portion control, and choose nitrate-free varieties when possible.
Key benefits
- Excellent source of complete protein (33.9g per 100g)
- Provides essential B vitamins, especially B1 (thiamine) and B12
- High in selenium, a key antioxidant mineral
- The cooking process renders out some of the saturated fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'bacon' comes from the Old High German 'bacho', meaning 'buttock' or 'ham', and the term 'side of bacon' originally referred to the side of a pig.
Full nutrition (USDA data · scales with serving)
| Water | 23.6 g |
| Energy | 468 kcal |
| Protein | 33.9 g |
| Total lipid (fat) | 35.1 g |
| Carbohydrate, by difference | 1.7 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 388 mg |
| Potassium, K | 499 mg |
| Sodium, Na | 1684 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 50.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.56 mg |
| Riboflavin | 0.23 mg |
| Niacin | 10.5 mg |
| Vitamin B-6 | 0.54 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 89.5 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.44 g |
| SFA 16:0 | 7.6 g |
| SFA 18:0 | 3.7 g |
| Fatty acids, total monounsaturated | 15.5 g |
| MUFA 16:1 | 0.78 g |
| MUFA 18:1 | 14.3 g |
| MUFA 20:1 | 0.29 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 6.1 g |
| PUFA 18:2 | 5.3 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.17 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 99.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium — USDA does not publish this profile for Pork bacon.
| Tryptophan | 0.31 g |
| Threonine | 1.4 g |
| Isoleucine | 1.7 g |
| Leucine | 2.9 g |
| Lysine | 3.1 g |
| Methionine | 0.82 g |
| Cystine | 0.41 g |
| Phenylalanine | 1.5 g |
| Tyrosine | 1.2 g |
| Valine | 2.0 g |
| Arginine | 2.4 g |
| Histidine | 1.4 g |
| Alanine | 2.4 g |
| Aspartic acid | 3.5 g |
| Glutamic acid | 5.5 g |
| Glycine | 2.6 g |
| Proline | 2.0 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.65 g |
FAQ
Is smoked bacon already cooked?
Yes, bacon sold as 'smoked' or 'cured' is typically pre-cooked during processing. However, it is almost always reheated (pan-fried, baked, etc.) before eating to achieve the desired crispiness and to ensure food safety.
What's the difference between 'smoked' and 'cured' bacon?
All bacon is cured (treated with salt, often with sugar and sodium nitrite) to preserve it and give it its pink color. 'Smoked' bacon is then exposed to smoke, adding a distinct smoky flavor. 'Unsmoked' bacon relies solely on the cure.
How can I cook bacon to reduce mess and splatter?
The oven method is highly effective: lay slices on a wire rack over a baking sheet and bake at 400°F (200°C) for 15-20 minutes. This allows fat to drip away evenly and minimizes stovetop splatter.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.68 kcal/g · 29% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.37 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.