Does bacon have protein?

In this short article, we will answer the question “Does bacon have protein?” and discuss whether bacon is good for health or not.

Does bacon have protein?

Yes. Bacon is a high-quality source of protein despite not being one of the foods with the most protein.

Cooked bacon contains 37 grammes of protein per 100 grammes. Five slices of bacon have this many grammes of protein or roughly 15 grammes.

Bacon has good bioavailability and is a complete source of protein, much like all varieties of meat.

One of the best dietary sources of glycine is bacon because it has a high concentration of amino acids (2700 mg per 100 grammes).

Glycine contains several crucial health advantages and helps control immunological and inflammatory responses.

What is Bacon?

Bacon is made from meat that has been cured and smoked, typically taken from the pig’s belly.

But anyone who believes that bacon only comes from swine is mistaken. Bacon options include beef and turkey, for instance.

Is bacon a nutritious food or not?

Yes, provided that some consideration is given to the product’s place of origin. Additionally, the procedures it went through and the style of cooking that was employed throughout the preparation.

But bacon’s health implications are debatable, and the media frequently portrays it as a poor food option. Bacon isn’t as unhealthy as the media frequently portrays it to be, just like with cured meats in general.

Observational data indicate that the absolute risk has only slightly increased, despite concerns about nitrosamines. Although bacon is not the healthiest food available, it does offer a solid supply of protein and several vital elements.

Additionally, many individuals adore bacon because of how nice it tastes. Nevertheless, unprocessed beef is a better option because it tends to be more nutrient-dense. Furthermore, nothing in bacon prevents us from obtaining it in greater quantities.

Here are some things to consider regarding bacon:

Bacon offers a variety of crucial nutrients.

First off, in terms of the precise nutrients it offers, bacon is identical to the pig. The following nutrients are found in particularly high concentrations in 100 grammes of bacon: 

  • B vitamins, especially niacin/B3 (56% of the daily value);
  • 89% of the daily value for selenium;
  • B vitamins are important for maintaining brain function and energy generation, while vitamin B12 is essential for preventing anaemia. Zinc accounts for 23% of the daily value.
  • Bacon is also a great source of selenium and zinc as well as minerals.

For the correct synthesis of hormones like thyroid hormone and testosterone, zinc and selenium are necessary. Additionally, selenium stimulates several enzymes known as selenoenzymes that serve as antioxidants in the body.

The whole nutritional profile of bacon will be covered in more detail later on in this article.

Nitrates and nitrites are present in bacon.

The sodium nitrate and sodium nitrite content of bacon are one of the most frequently raised issues. To cure the bacon, producers use these ingredients. First off, nitrates and nitrites are crucial because they serve as preservatives and inhibit bacterial growth.

The effect is that bacon keeps better and the meat is pink (instead of brown). It is a common misconception that these substances are unhealthy, but it all relies on what happens to them once they enter the body.

In essence, nitrites can change into nitric oxide, which is good for our health. On the other hand, they can also produce dangerous nitrosamines.

What are nitrosamines, and what connection does bacon have to them?

Because nitrosamines are chemical molecules that cause cancer, prolonged exposure to high levels of them raises the risk of developing the disease. But the production of nitrosamines is reliant on:

  • Nitrites mixed with proteins’ amino acids;
  • exposure to extreme heat;
  • nitrosamines can also develop in small amounts in acidic environments, including the stomach;

It’s also important to remember that even though many vegetables have high nitrite concentrations, there doesn’t seem to be much of a risk for nitrosamine development. However, there hasn’t been a lot of research done in this field.

Cooking at low temperatures can prevent the development of nitrosamine.

According to research, there are techniques to prevent nitrosamines from forming, particularly when food is being cooked. For instance, the temperature at which bacon is cooked is crucial. Studies in this field have revealed:

  • nitrosamines are undetectable in raw bacon;
  • 11 ng of nitrosamines per gramme were found in a slice of bacon that had been fried at temperatures between 171 and 206 °C (339 and 403 °F);
  • Bacon cooked in a 700W microwave for 45 seconds at full power produced no nitrosamines;
  • 5 ng of nitrosamines were produced per gramme in the same 700 W microwave after 75 seconds of full power cooking;
  • Avoiding high temperatures can reduce the quantity of nitrosamine that occurs when frying bacon since doing so prevents the formation of nitrosamines at temperatures below 100 °C (212 °F).

Ascorbic acid, or vitamin C, also aids in preventing the production of nitrosamines.

Currently, a little amount of ascorbic acid is added to all commercial bacon products. Anyone worried about nitrosamine production, however, can also eat some vitamin C in addition to their bacon.


In this short article, we answered the question “Does bacon have protein?” and discussed whether bacon is good for health or not.


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