bacon
bacon Cured (and sometimes smoked) meat from the back, sides, and belly of a pig; variety of cuts with differing fat contents. Gammon is bacon made from the top of the hind legs; green bacon has been cured but not smoked.
A 100‐g portion of boiled collar joint is a rich source of protein, niacin, and vitamin B1, a source of vitamin B2 and iron; contains 30 g of fat, of which 40% is saturated; supplies 320 kcal (1345 kJ). A 100‐g grilled gammon rasher is exceptionally rich in vitamin B1 (0.9 mg); a rich source of protein and niacin; a good source of iron; a source of vitamin B2; contains 12 g of fat, of which 40% is saturated; supplies 230 kcal (970 kJ). A 100‐g portion of fried, streaky bacon is a rich source of protein, niacin, and vitamin B1; a source of vitamin B2 and iron; contains 45 g of fat, of which 40% is saturated; supplies 500 kcal (2100 kJ). Also a source of zinc, copper, and selenium.
A 100‐g portion of boiled collar joint is a rich source of protein, niacin, and vitamin B1, a source of vitamin B2 and iron; contains 30 g of fat, of which 40% is saturated; supplies 320 kcal (1345 kJ). A 100‐g grilled gammon rasher is exceptionally rich in vitamin B1 (0.9 mg); a rich source of protein and niacin; a good source of iron; a source of vitamin B2; contains 12 g of fat, of which 40% is saturated; supplies 230 kcal (970 kJ). A 100‐g portion of fried, streaky bacon is a rich source of protein, niacin, and vitamin B1; a source of vitamin B2 and iron; contains 45 g of fat, of which 40% is saturated; supplies 500 kcal (2100 kJ). Also a source of zinc, copper, and selenium.
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bacon