Bacon, Pan-Fried

Produce Description:

The term bacon comes from Germanic and French dialects, referring to the back. In the 16th century, bacon was an English term that referred to all pork in general. Bacon is good for mood, those with diabetes and those at risk for cardiovascular disease.

Overview
Nutrition
Varieties

Protein in bacon is beneficial to the body's energy levels. The high protein, low carbohydrate benefits of pork lead to weight loss, metabolism boost, and healthier muscles. The choline in bacon enhances intelligence and memory. Bacon can help relieve stress by promoting a happy feeling. Nitrates in bacon can be avoided through baking instead of frying.

Consuming bacon in moderation can help lower blood pressure and blood sugar levels. This helps those with diabetes or at risk for heart disease, stroke or heart attack. Choline in bacon can help prevent the effects of Alzheimer's patients and other mental impairments.

Alanine: 0.225 g -

Arginine: 0.253 g -

Aspartic acid: 0.368 g -

Calcium, Ca: 1 mg -

Carbohydrate, by difference: 0.2 g -

Cholesterol: 11 mg -

Copper, Cu: 0.012 mg -

Cysteine: 0.044 g -

Fatty acids, total monounsaturated: 1.786 g -

Fatty acids, total polyunsaturated: 0.703 g -

Fatty acids, total saturated: 1.376 g -

Fatty acids, total trans: 0.017 g -