Bacon rashers, back, fat trimmed, raw

Back bacon rashers are cured pork; the figures here describe raw rashers with the back fat removed. They mainly provide protein and fat. Per 100g, they contain 19g of protein and 6.7g of fat, including 2.5g of saturated fat. The salt content is 2.5g per 100g.

Protein supports the maintenance and repair of body tissues. Removing visible fat reduces the amount of fat present, but trimmed bacon still contains saturated fat and salt. These are relevant considerations for people monitoring their saturated fat or salt intake. The figures describe the raw product; cooking changes its water content and can affect nutrient amounts by weight. Full nutritional figures are in the tables below.