Sodium causes the body to retain water and a low sodium diet helps in controlling high blood pressure and water build up. It’s recommended to limit your daily sodium intake to 2000 mg or 2 grams per day. When reading the nutrition facts label also pay close attention to the sodium levels. Try to increase your daily fiber intake to at least 30 grams per day. High fiber foods help in lowering cholesterol levels. Food items high in fiber are good and come with many health benefits. To reduce the risk of heart diseases, it is best to consume items low in cholesterol and the cholesterol count in aĪ food item is considered high in fiber if the fiber content is over 5g. Within the fat content, a 1 thick slice bacon contains 1.65 g of saturated fat, 0 g of trans fat, 0.57 g of polyunsaturated fat and 2.22 g of monounsaturated fat. The total fat content of 1 Thick Slice 1 thick slice bacon is 5.01 g. Your Daily Values may be higher or lower depending on your calorie needs.Ĥ5 calories come from fat. *Percent Daily Values are based on a 2,000 calorie diet. You searched for calories in 1 thick slice bacon which belongs to Meat. Nutrition Facts Summary for 1 thick slice bacon NUTRITION FACTS - BACON - 1 THICK SLICE BACON
It also contains about 45 calories that come from fat. What are the nutritional ingredients in a 1 Thick Slice Bacon? How many calories in 1 Thick Slice Bacon?Ī 1 Thick Slice Bacon of Bacon contains about 65 Calories per serving.
#CALORIES IN 1 SLICE BACK BACON FULL#
Get full nutrition facts for 1 thick slice bacon, Bacon and plan your meals using our online calorie counter and nutrition facts finder. If in doubt and you need the weight for cooking or calorie counting, check the pack or ask your butcher to write the weight on the bag so you can work it out when you get home without needing to weigh it.Calories in 1 thick slice bacon - 65, Bacon. Butcher bacon – a butcher will usually slice bacon to their own choice of thickness (unless you request a thinner/thicker slice).Bacon medallions – these are lower-fat cuts that are mainly meat, so they shouldn’t reduce in weight as much when they’re cooked.
Thick cut bacon – some supermarkets stock thicker cut bacon which weighs more than their standard bacon. There are some more bacon weight variations that will impact the weight and calorie count calculation, these include: How calorie values are listed on packaging might also vary depending on the country of origin along with other factors, so if you’re looking to be precise, it’s always good to check the packet to be sure. Some people reduce the calories by a certain amount such as 25%-50% of the original value. Personally, I just use the raw value because any calorie saving is a bonus, but if you’re sticking to precise macros you might need to take this into consideration. So, it’s possible that when it comes to bacon you might actually be consuming less fat and calories than you think if you’re using the uncooked values. This value includes all of the fat which is lost in the pan or grill, which you’re probably not going to be eating. If you’re using a calorie tracker such as My Fitness Pal and you’re adding bacon (and other meats) via barcode scan, then chances are it’s the uncooked values you’re using. The supermarket bacon packet from the bacon I weighed, (both cooked and uncooked) stated the nutritional values ‘as sold’, meaning the calories stated on the pack are the raw calories rather than the cooked amount. This is a question that is surprisingly difficult to get an answer to, I’ve done a lot of looking and even Government sites don’t state clearly state which weight should be used on labeling. The fact that bacon reduces in weight by around 50% which is mainly fat, raises the question of should you use the raw or cooked calorie count to work out exactly how many calories you’re using. This was mainly due to fat loss, which remained in the pan. When I tested the weights of dry-cured bacon before and after cooking, both streaky and back bacon reduced in weight by around 50%. To avoid cuts with added water it’s a good idea to choose dry-cured bacon. It’s also worth noting that some bacon has added water which bulks out raw bacon and will cook out in the pan. Meat also contains water which will evaporate and cause weight loss as its cooked. Bacon comes in various kinds, but most cuts (with the exception of medallions) are made up of a high percentage of fat.Īs the bacon cooks the fat renders down and melts into the pan and the longer it’s cooked the more fat melts away and the crispier the bacon becomes.
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