Food database and calorie counter Source: Generic

2 thin slices (yield after cooking)

Bacon

Nutrition Facts
Serving Size 2 thin slices (yield after cooking)
 
Amount Per Serving
Calories from Fat 38
Calories 54
 
% Daily Values*
Total Fat 4.18g 6%
  Saturated Fat 1.374g 7%
  Polyunsaturated Fat 0.475g  
  Monounsaturated Fat 1.852g  
Cholesterol 11mg 4%
Sodium 231mg 10%
Potassium 56mg  
Total Carbohydrate 0.14g 0%
  Dietary Fiber 0g 0%
  Sugars 0g  
Protein 3.7g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
3%
of RDI*
(54 calories)
3% of RDI
Calorie Breakdown:
 
Carbohydrate (1%)
 
Fat (71%)
 
Protein (28%)
Carbohydrates, 0.14g (1%) Fat, 4.18g (71%) Protein, 3.7g (28%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
54
Fat
4.18g
Carbs
0.14g
Protein
3.7g
There are 54 calories in 2 thin slices of Bacon.
Calorie breakdown: 71% fat, 1% carbs, 28% protein.

Other Common Serving Sizes:

Serving Size Calories
1 thin slice (yield after cooking) 27
1 oz raw (yield after cooking) 43
1 medium slice (yield after cooking) 43
1 thick slice (yield after cooking) 65
1 oz cooked 151
1 cup pieces 433
100 g 541

Related Types of Bacon:

Canadian Bacon
Bacon (Cured, Pan-Fried, Cooked)
Bacon (Cured, Microwaved, Cooked)
Bacon (Cured, Baked, Cooked)
Smoked or Cured Bacon
  view more bacon nutritional info

Related Types of Pork:

Pork
Ground Pork
Pork Chop
Pork Roast
Pork Spareribs
Pork Loin (Tenderloin)
  view more pork nutritional info

See Also:

Bacon (Cured)
Bacon (Cured, Broiled, Pan-Fried or Roasted, Cooked)
Canadian-Style Bacon (Cured)
Canadian-Style Bacon (Cured, Grilled)
Bacon and Beef Sticks
  view more results

Contains these Ingredients:

10 g Bacon (cured, broiled, pan-fried or roasted, cooked)
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Recently Eaten By:

saksma
on 30 September 2014
sjkovalchuk
on 30 September 2014
Socolova
on 30 September 2014
mandgmc
on 30 September 2014

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