Bacon rashers, back, dry-fried

Back bacon rashers are cured pork, and the figures here describe bacon cooked by dry-frying. The data cover smoked and unsmoked bacon, sold loose or prepacked. It mainly provides protein and fat: per 100g, it contains 24g of protein and 22g of fat, including 8.3g of saturated fat. The salt content is 3.5g per 100g.

Protein supports the growth and repair of body tissues. Bacon also provides B vitamins, which help the body release energy from food. Its salt and saturated fat content are relevant for people monitoring these in their diet. Curing contributes to the salt content of bacon, whether smoked or unsmoked. Full nutrient figures are in the tables below.