meat
Back Bacon
Back Bacon is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asStreaky bacon (Cut from the belly rather than the loin. It is fattier, with long ribbons of fat through lean meat, rather than back bacon's single lean eye with a fat cap along one edge.)
Cured, raw · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 110 kcal |
| Protein | 20.3 g |
| Carbohydrate | 1.3 g |
| of which sugars | 0.9 g |
| Fibre | 0 g |
| Fat | 2.6 g |
| of which saturates | 0.9 g |
| Monounsaturated fat | 1.1 g |
| Polyunsaturated fat | 0.5 g |
| Cholesterol | 48 mg |
| Sodium | 751 mg |
| Potassium | 683 mg |
| Calcium | 6 mg |
| Iron | 0.4 mg |
| Magnesium | 20 mg |
| Phosphorus | 240 mg |
| Zinc | 1.2 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 37.1 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0.1 µg |
| Vitamin E | 0.2 mg |
| Vitamin K | 0 µg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.1 mg |
| Niacin | 7.2 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 4 µg |
| Vitamin B12 | 0.4 µg |
| Choline | 76.1 mg |
USDA FDC SR Legacy record 167869. USDA has no record for British back bacon specifically. This is its record for Canadian bacon, unprepared; it is also cured pork loin, and the closest match it publishes to a lean, back-cut bacon.