Calories in bacon
Pork, cured, pan-fried. 468 kcal (1,958 kJ) per 100 g. Choose a portion below and every figure on the page updates.
Bacon is cured pork belly, and pan-fried it reaches 468 kcal (1958 kJ) per 100 g. Frying drives off water, so the cooked rashers are concentrated: about 34 g of protein and 35 g of fat per 100 g, with fat supplying roughly two thirds of the calories. Curing makes bacon very salty, with 1684 mg of sodium per 100 g. Because slices are thin and light, the per-slice figure is what matters.
Where the energy comes from
Share of total energy contributed by each macronutrient, using the standard 4/4/9 kcal per gram factors:
Full nutrition breakdown
Values shown for 11.5 g.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 54 kcal | – |
| Energy | 225 kJ | – |
| Protein | 3.9 g | 8% |
| Total fat | 4 g | 5% |
| Saturated | 1.38 g | 7% |
| Monounsaturated | 1.79 g | – |
| Polyunsaturated | 0.7 g | – |
| Trans | 0.02 g | – |
| Cholesterol | 11 mg | 4% |
| Total carbohydrate | 0.2 g | <1% |
| Sugars | 0 g | – |
| Fibre | 0 g | 0% |
| Water | 2.7 g | – |
| Vitamins | ||
| Vitamin A | 1.3 µg | <1% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.046 µg | <1% |
| Vitamin E | 0.048 mg | <1% |
| Vitamin K | 0 µg | 0% |
| Thiamin (B1) | 0.064 mg | 5% |
| Riboflavin (B2) | 0.027 mg | 2% |
| Niacin (B3) | 1.2 mg | 8% |
| Pantothenic acid (B5) | 0.1 mg | 3% |
| Vitamin B6 | 0.062 mg | 4% |
| Folate | 0 µg | 0% |
| Vitamin B12 | 0.1 µg | 5% |
| Choline | 10.3 mg | 2% |
| Minerals | ||
| Calcium | 1.3 mg | <1% |
| Iron | 0.109 mg | <1% |
| Magnesium | 3.6 mg | <1% |
| Phosphorus | 44.6 mg | 4% |
| Potassium | 57.4 mg | 1% |
| Sodium | 193.7 mg | 8% |
| Zinc | 0.4 mg | 3% |
| Copper | 0.012 mg | 1% |
| Manganese | 0.003 mg | <1% |
| Selenium | 5.8 µg | 11% |
Daily Values are the FDA reference intakes for adults and children aged 4 and over, based on a 2,000 kcal diet. They are a labelling standard, not a personal target.
Common portions
| Portion | Grams | kcal | kJ | Protein g | Carbs g | Fat g |
|---|---|---|---|---|---|---|
| 1 slice, cooked | 11.5 | 54 | 225 | 3.9 | 0.2 | 4 |
| 3 slices, cooked | 34.5 | 161 | 676 | 11.7 | 0.6 | 12.1 |
| 3 oz | 85 | 398 | 1,664 | 28.8 | 1.4 | 29.8 |
Things worth knowing
- One cooked slice weighs about 11.5 g and has around 54 kcal / 225 kJ; three slices are about 161 kcal / 676 kJ and close to 580 mg of sodium, a quarter of the 2300 mg Daily Value.
- How crisp you cook it matters: oven-baked bacon in USDA data is 548 kcal per 100 g because more water is lost, though crisping also renders some fat into the pan.
- Canadian bacon (back bacon from the loin) is far leaner, at 146 kcal per 100 g pan-fried, and turkey bacon (microwaved) sits in between at 368 kcal.
- Bacon is a strong source of selenium: three slices give about 17 µg, roughly 32% of the Daily Value.
Converting these figures
One 1 slice, cooked of bacon is 54 kcal, which is 225 kJ. To convert any other figure, divide kilojoules by 4.184 for calories, or use the converter on the home page.
It takes 51 g of bacon to reach 1,000 kJ (239 kcal). See how that compares with other foods on the 1000 kJ to calories page.
Similar foods
Compare all 20 meats in one table →
Source: USDA FoodData Central, SR Legacy 10862. Values are averages; individual samples vary with variety, growing conditions, and preparation.