Bacon
A product of the Industrial Revolution, what we call bacon today in the United States largely involves cured pork belly. Bacon as a term though is used to describe various cuts including the loin in other countries, and its usage previous to the 1800s refers to any smoked pork product.
Nutritionally, bacon tends to be high in sodium and fat, and tends to be on lists of foods that should be eaten infrequently and thought of as a treat rather than a staple.
Highlights
- Bacon is an excellent source of Selenium
- Bacon is a good source of several nutrients, including Protein, Phosphorus, Niacin, and Vitamin B-12
Quantity
Nutrition Facts
1 serving
Serving size
35g (about 4.375 Bacon slice, cooked)
Total Amounts
Calories
192
% Daily value*
Total Fat 15g
Sodium 0mg
(Personalize) 0.0%
Protein 13g
(Personalize) 17.4%
Niacin 3.718 MG
23.2%
Vitamin B-12 0.406 UG
16.9%
Thiamin 0.122 MG
10.1%
Vitamin B-6 0.108 MG
8.3%
Choline 41.755 MG
7.6%
Riboflavin 0.088 MG
6.8%
Pantothenic acid 0.362 MG
2.3%
Vitamin E 0.112 MG
0.7%
Vitamin A 3.850 UG
0.4%
Folate 0.700 UG
0.2%
Vitamin K 0.035 UG
0.0%
Selenium 20.650 UG
37.5%
Phosphorus 177.100 MG
25.3%
Zinc 1.176 MG
10.7%
Iron 0.521 MG
6.5%
Potassium 188.650 MG
5.4%
Magnesium 10.500 MG
2.5%
Manganese 0.008 MG
0.3%
Calcium 3.500 MG
0.3%
Copper 0.064 MG
0.0%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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