Pork, cured, bacon, cooked, baked
Whole food · Pork Products
Photo: Wikipedia
Baked bacon is the result of slow-cooking cured pork belly until the fat renders, transforming it into a crispy, savory strip with a deep, smoky-salty flavor. Its texture is a delightful contrast of crunchy, caramelized edges and a slightly chewy, meaty center. Nutritionally, it's a dense source of protein and fat, with virtually no carbohydrates.
Calorie split: 27% protein · 1% carbs · 72% fat
↓ Full nutrition💚 Why it's loved
People adore bacon for its intoxicating aroma and the perfect balance of salty, smoky, and umami flavors that can elevate almost any dish. Its cultural status as a beloved comfort food and breakfast staple makes it a symbol of indulgence and savory satisfaction.
⚠️ Watch-outs & how to enjoy it better
The primary concerns are its very high sodium and saturated fat content, which require moderation, especially for those monitoring heart health or blood pressure. To counteract this, pair it with fiber-rich foods like vegetables or whole grains to aid satiety and balance the meal, and practice strict portion control.
Key benefits
- High-quality complete protein source
- Provides B vitamins like B1 (thiamine) and B12
- Contains minerals like selenium and phosphorus
- Very low in carbohydrates, suitable for keto diets
- Satiating due to high fat and protein content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sizzling sound of bacon is so iconic it has a name: 'the bacon song,' and it's caused by water rapidly evaporating from the meat as the fat heats up.
Full nutrition (USDA data · scales with serving)
| Water | 12.5 g |
| Energy | 548 kcal |
| Energy | 2293 kj |
| Protein | 35.7 g |
| Total lipid (fat) | 43.3 g |
| Ash | 7.1 g |
| Carbohydrate, by difference | 1.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 506 mg |
| Potassium, K | 539 mg |
| Sodium, Na | 2193 mg |
| Zinc, Zn | 3.4 mg |
| Copper, Cu | 0.18 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 59.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.25 mg |
| Niacin | 10.6 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 119 mg |
| Betaine | 3.4 mg |
| Vitamin B-12 | 1.2 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 |
| Vitamin A, IU | 37.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.32 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.07 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.03 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.10 ug |
| Vitamin K (Dihydrophylloquinone) | 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 | 14.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.55 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 9.0 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 4.4 g |
| SFA 20:0 | 0.08 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 19.1 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.2 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 17.4 g |
| MUFA 20:1 | 0.33 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.9 g |
| PUFA 18:2 | 4.1 g |
| PUFA 18:2 n-6 c,c | 4.1 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.21 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.20 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.15 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 107 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.4 g |
| Isoleucine | 1.7 g |
| Leucine | 2.8 g |
| Lysine | 3.0 g |
| Methionine | 0.80 g |
| Cystine | 0.40 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.1 g |
| Valine | 1.9 g |
| Arginine | 2.3 g |
| Histidine | 1.3 g |
| Alanine | 2.3 g |
| Aspartic acid | 3.4 g |
| Glutamic acid | 5.3 g |
| Glycine | 2.5 g |
| Proline | 2.0 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.63 g |
FAQ
What's the difference between baked and pan-fried bacon?
Baking bacon on a sheet pan in the oven allows for more even cooking, less mess, and often results in flatter, crispier strips as the fat renders more consistently. Pan-frying can yield a chewier texture but requires more attention to prevent burning.
Is baked bacon healthier than fried?
The cooking method itself doesn't significantly change the nutritional profile. Baking may allow some fat to drip away, but the core content of protein, fat, and sodium remains similar. The healthiest choice is still mindful portioning.
How can I store leftover cooked bacon?
Cool it completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices separated by parchment paper in a freezer bag for up to 1 month. Reheat in a skillet or microwave until just warm to maintain crispiness.
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 5.48 kcal/g · 26% 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: 4.07 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.