A fast summary built from the current nutrition profile per 100g.
Pork, cured bacon is a popular meat product made from the belly of the pig, which is cured through salting and often smoked for added flavor. This savory delicacy has origins that can be traced back to ancient cultures, where preservation techniques were crucial in the absence of refrigeration. Today, bacon is widely enjoyed in various cuisines around the world, known for its rich taste and versatility in cooking. Nutritionally, pork bacon is high in protein, providing about 40.90g per 100g, making it an excellent choice for muscle building and repair. It contains a modest amount of carbohydrates at 2.10g and is high in fats, specifically 36.50g, which includes both saturated and unsaturated fats. Although it is calorie-dense at 500 calories per 100g, it can be integrated into a balanced diet when consumed in moderation, offering essential nutrients like B vitamins and iron.
Pork, cured bacon contains approximately 500 calories per 100 grams. This calorie content is primarily derived from its high fat and protein levels, making it a calorie-dense food that should be consumed in moderation.
Pork, cured bacon can be part of a healthy diet when consumed in moderation. It is rich in protein, iron, and several B vitamins, which are important for overall health. However, due to its high fat and sodium content, it is advisable to limit intake and balance it with healthier foods.
Pork, cured bacon should be stored in the refrigerator at temperatures below 40°F (4°C) in its original packaging or in an airtight container. For longer storage, bacon can be frozen for up to 6 months, ensuring it is properly wrapped to prevent freezer burn.
Eating Pork, cured bacon provides several benefits, including a high protein content that supports muscle repair, essential vitamins such as B12 for energy metabolism, and minerals like iron for oxygen transport in the body. When consumed in moderation, bacon can enhance the flavor of dishes and increase meal satisfaction.
It is generally recommended to limit consumption of Pork, cured bacon to 100 grams per day, 1-2 times a week, depending on individual dietary needs and health conditions, especially concerning heart health and sodium intake.
