Meat & Poultry
Bacon
Overview
Why eat bacon?
Bacon is a flavor food first: a couple of crisp slices bring salt, smoke and savory depth to eggs, sandwiches and salads. It does carry real protein and B vitamins, but it is also cured, salty and high in saturated fat, so it works best as a seasoning rather than the main event.
Good to know: Curing makes bacon very salty and fatty: 100 g holds 1,684 mg sodium (73% DV) and 12 g saturated fat (60% DV), so keep portions to a slice or two and drain off the rendered fat.
Protein in small bites
Bacon is 33.9 g protein per 100 g (68% DV), and a single 11.5 g slice still adds about 3.9 g to support muscle and satiety.
B vitamins from pork
Pork is a classic source of thiamin and niacin, with 47% and 65% DV per 100 g, nutrients that help your body turn food into usable energy.
Selenium and zinc
Per 100 g bacon supplies 50.7 µg selenium (92% DV) and 3.06 mg zinc (28% DV), minerals that support antioxidant defenses and normal immune function.
Overview drafted with AI from USDA FoodData Central figures. For education, not medical advice.
Nutrition facts
What’s in bacon?
Calories
468kcal
Protein
34g
Carbs
1.7g
Fat
35g
Fiber
0g
Sugars
0g
Minerals
- Calcium11 mg1%
- Iron0.95 mg5%
- Magnesium31 mg7%
- Phosphorus388 mg31%
- Potassium499 mg11%
- Sodium1,684 mg73%
- Zinc3.1 mg28%
- Copper0.1 mg12%
- Selenium51 µg92%
Vitamins
- Vitamin A11 µg1%
- Vitamin D0.4 µg2%
- Vitamin E0.42 mg3%
- Thiamin (B1)0.56 mg47%
- Riboflavin (B2)0.23 mg18%
- Niacin (B3)10 mg65%
- Vitamin B60.54 mg31%
- Vitamin B121.1 µg45%
Other compounds
- Omega-3 ALA0.22 g
- Omega-3 EPA<0.01 g
- Omega-3 DHA<0.01 g
% Daily Value is based on FDA reference amounts for adults. Bars cap at 100%.
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Source: USDA FoodData Central, “Pork, cured, bacon, pre-sliced, cooked, pan-fried” (SR Legacy, FDC ID 168322).View the USDA record ↗ (opens in a new tab).