Nutritional value of bacon: Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates.

Bacon is made of fresh pork belly with skin cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the functions of appetizing, dispelling cold and promoting digestion.

Extended data

Taboos and side effects

Generally, everyone can eat it, but the elderly should not eat it; Fasting for patients with gastric and duodenal ulcers. If the "taste" is temporarily released, bacon is really not suitable food for many people from the perspective of nutrition and health, especially for patients with chronic diseases such as hyperlipidemia, hyperglycemia and hypertension and elderly friends.

1, bacon has a high fat content. In terms of weight, the fat content in 100g bacon is as high as 50%.

2. Bacon also contains a considerable amount of cholesterol-cholesterol 100 g 123 mg, which is 50% higher than that of pork.

There is a lot of nutrition loss in bacon. In the process of making, many vitamins and trace elements in meat are almost lost, such as vitamin B 1. Vitamin B2, nicotinic acid, vitamin C, etc.

The nutritional value of bacon is delicious, but it is not suitable for eating more.