Bacon is a good source of protein and contains nine of the essential amino acids, making it a complete source of protein. Low in carbohydrates, a slice of bacon has three grams of protein and zero carbohydrates. It is a low-carb and low-glycemic food making it ideal for incorporating in low-carb diets.
Bacon is high in fat content and considered a fatty food that should be eaten in moderation or it can lead to health problems and complications such as heart disease and obesity. It is also very high in sodium. A slice of cured bacon cooked in the microwave contains 1.9 grams of protein and 1.9 grams of fat, while roasted or fried bacon contains 2.96 grams of protein and 3.34 grams of fat.
The fat in bacon is both saturated and unsaturated and one slice contains about 0.6 grams of saturated fat when cooked in the microwave, and 1.1 grams when pan-fried. A slice of bacon pan-fried contains 43 calories, 185 milligrams of sodium, and a milligram of calcium. A slice of bacon cooked in the microwave contains 25 calories, 104 milligrams of sodium, and a milligram of calcium.
There are many kinds of bacon, and some are healthier than others. 100 grams of boiled collar joint, for example, which some bacon are made of contains niacin, vitamin B1, vitamin B2, and iron. 100 grams of grilled gammon rasher (bacon made from the top of the hind legs) is rich in vitamin B1, niacin, iron, and Vitamin B2. 100 grams of fried, streaky bacon contains a significant amount of niacin, vitamin B1, vitamin B2, iron, zinc, copper, and selenium.
Bacon in general is high in micronutrients. One slice of bacon contains 5 micrograms of selenium, 0.9 micrograms of niacin, 43.5 micrograms of phosphorous. Other nutrients present in bacon is small amounts include iron, zinc, potassium, calcium, choline, folate, vitamin A and vitamin B12.