Bacon

Bacon is a salt-cured pork product manufactured from various cuts, most commonly the belly or less fatty sections of the back. It is consumed as a side dish (especially for breakfast), as the main item (for example, the bacon, lettuce, and tomato sandwich), or as a flavoring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, particularly game meats such as venison and pheasant, and it can be used to insulate or flavor roast joints by being laid onto the flesh.

Bacon is high in nutrients. This meat contains 5.6mcg vitamin K2 per 100g serving. It also has 16.5g of protein, 9mg of calcium, 178mg of phosphorus, and a variety of other minerals. Bacon contains certain important micronutrients, such as potassium, which promotes bone health, heart health, and muscle strength, and lowers blood pressure.

Bacon also contains more than half of the RDA for two key minerals: selenium and phosphorus. These minerals are important antioxidants and bone builders. This cured pork is particularly high in B vitamins, including B1, B2, B3, B12, B5, and B6, which help with everything from cellular production to cognitive function and energy levels.