Pork, cured, bacon, pre-sliced, cooked, pan-fried
Whole food · Pork Products
Photo: Wikipedia
This is pre-sliced bacon that's been cured and cooked in a pan until the fat renders and the edges crisp. It delivers a powerful punch of smoky, salty, and savory umami with a satisfying contrast between crispy edges and a slightly chewy center. Nutritionally, it's a dense source of protein and fat, but provides virtually no carbohydrates.
💚 Why it's loved
People adore its irresistible combination of smoky, salty, and savory flavors that can elevate almost any meal. Its versatility makes it a beloved staple for breakfast, a crunchy salad topping, or a flavor base for soups and stews.
⚠️ Watch-outs & how to enjoy it better
It is high in sodium and saturated fat, which should be considered in moderation. Those monitoring salt intake or heart health should be cautious; pairing it with potassium-rich foods like spinach or tomatoes can help counterbalance sodium, and draining on paper towels removes excess fat.
Key benefits
- High-quality protein source (33.92g per 100g)
- Provides essential B vitamins like B12 and niacin
- Source of minerals like selenium and phosphorus
- Zero carbohydrates, making it keto-friendly
- Adds intense flavor to dishes, allowing for smaller portion sizes
🍽️ 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 practice of curing pork with salt dates back to ancient China.
Full nutrition (scales with serving)
| Water | 23.6 g |
| Energy | 468 kcal |
| Energy | 1958 kj |
| Protein | 33.9 g |
| Total lipid (fat) | 35.1 g |
| Ash | 5.6 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 |
| Manganese, Mn | 0.02 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 |
| Pantothenic acid | 1.1 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 |
| Betaine | 8.1 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 |
| Vitamin A, IU | 37.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 1.2 mg |
| Tocopherol, gamma | 0.52 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.05 mg |
| Tocotrienol, beta | 0.01 mg |
| Tocotrienol, gamma | 0.05 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 17.0 iu |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin D3 (cholecalciferol) | 0.40 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| 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 15:0 | 0.02 g |
| SFA 16:0 | 7.6 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 3.7 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 15.5 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.78 g |
| MUFA 16:1 c | 0.77 g |
| MUFA 17:1 | 0.10 g |
| MUFA 18:1 | 14.3 g |
| MUFA 18:1 c | 14.2 g |
| MUFA 20:1 | 0.29 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 6.1 g |
| PUFA 18:2 | 5.3 g |
| PUFA 18:2 n-6 c,c | 5.2 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.22 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.22 g |
| PUFA 20:3 | 0.07 g |
| PUFA 20:3 n-3 | 0.03 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:4 | 0.17 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.05 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.14 g |
| Fatty acids, total trans-monoenoic | 0.11 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.10 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 99.0 mg |
| Tryptophan | 0.41 g |
| Threonine | 1.5 g |
| Isoleucine | 1.6 g |
| Leucine | 2.8 g |
| Lysine | 3.0 g |
| Methionine | 0.94 g |
| Cystine | 0.39 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.4 g |
| Valine | 1.7 g |
| Arginine | 2.2 g |
| Histidine | 1.4 g |
| Alanine | 2.0 g |
| Aspartic acid | 3.2 g |
| Glutamic acid | 5.2 g |
| Glycine | 1.5 g |
| Proline | 1.4 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.12 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is pre-cooked bacon as good as raw bacon I fry myself?
Pre-cooked bacon is convenient and consistent, but frying your own raw bacon allows you to control the exact level of crispiness and often results in a richer, more pronounced flavor as the fat renders slowly.
How can I make my bacon less greasy?
After pan-frying, place the cooked slices on a plate lined with paper towels to absorb excess fat. For cooking, you can also bake bacon on a wire rack over a sheet pan, which lets the fat drip away.
What's the best way to store leftover cooked bacon?
Store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in a single layer on a baking sheet before transferring to a freezer bag, where it will keep for about a month.