Bacon is processed meat — Group 1 carcinogen (IARC, Lancet Oncol 2015). Per 100 g: 417 kcal, 13 g protein, 40 g fat. Cooking renders 40–50% of bacon weight into fat — two raw strips become one cooked serving.
How should I track Bacon, cured, raw?
Bacon, cured, raw is a good source of zinc. The simplest way to track Bacon, cured, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
