Bacon rich in vitamins and minerals such as: vitamin B1 - 18.4%, vitamin B5 - 11.1%, vitamin B6 - 13.3%, vitamin B12 - 16.7%, vitamin PP - 20.1%, phosphorus - 20.8%, selenium - 36.5%

What are the benefits of Bacon?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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You can see a complete guide to the most useful products in the appendix.

Description

Bacon is a salted or smoked meat product obtained as a result of specific fattening and keeping of pigs (bacon pig farming). It represents the side of a young pig without lower limbs, vertebrae, pelvic bones and sternum (flank). Cured bacon is used to make smoked bacon. It is characterized by lean, juicy meat, permeated with even layers of fat. If you like bacon with a sweetish taste, use Canadian smoked, and if bacon has a strong aroma, choose European varieties, for example, Italian pancetta.

If you want to make a good stock, take bacon trimmings and fry them with lots of vegetables, then use the stock for delicious root vegetable soups.

It is most convenient to cut bacon into small pieces with kitchen scissors rather than a knife.

Types of bacon

There are several varieties of bacon, which are obtained in different parts of the world:

Canadian. It is a lean ham, which is obtained from the lumbar part of the carcass. Such a product costs quite a lot, and it is almost impossible to find it already cut.
Smoked. This product has a pronounced smoked taste, which, by the way, you can get rid of if you soak the bacon in water.
Pancetta. This bacon is made in Italy. As a base, a fairly large piece of fatty pork breast is used, which is salted and seasoned with various spices and herbs.
Turkey bacon. This product is prepared from low-fat turkey belly. This is a great alternative to traditional pork bacon.

Bacon calories

Bacon is a fatty, high-calorie product that contains 500 kcal per 100 g. Frequent consumption of bacon can cause obesity.

Nutritional value per 100 grams:

Proteins 30 g
Fats 44 g
Carbohydrates 1.4 g
Ash 7.5 g
Water 12.4 g
Calorie content 500 kcal

Composition of bacon

Obviously, in addition to pork, bacon also contains table salt. Exclusively these two products form a meat delicacy of excellent quality. However, if an unscrupulous manufacturer, in pursuit of profit, adds any other components to bacon, such as food additives, there can be no talk of a high quality meat product.

In addition, if you dig deeper, the chemical composition of bacon is diverse: this product is rich in various beneficial substances found in pork. B vitamins, iron, copper, magnesium, manganese are not a complete set of natural elements that are important for human health.

Useful properties of bacon

Bacon is often used to prepare a wide variety of dishes: soups, appetizers, salads, sandwiches, scrambled eggs, main courses, etc.

Bacon often decorates holiday tables; it is tasty and nutritious. It's a pleasure to eat it :)

But think about what kind of chemical and thermal treatment it goes through and how much preservatives and dyes it absorbs. Indeed, it often sits on the counter for months without changing color or smell.

Harm and contraindications

The World Cancer Research Fund said parents should encourage their children to reduce or discourage their consumption of smoked, salted and cured meat products. The problem is that long-term consumption of such products increases the risk of intestinal cancer, scientists explained.

Representatives of the Food Standards Agency in the UK said that it is possible to eat smoked meat for breakfast, but in small quantities and not regularly. Only in recent years have researchers been able to find a connection between the consumption of smoked meat and intestinal cancer in adults. According to scientists, many cases of the disease could be avoided if the consumption of such products was limited to 70 grams from childhood. per week, the BBC reports.

How to choose bacon?

Bacon - Buying, Storing and Cooking Good fresh bacon looks pink and moist. If the color of the meat is different and it is dry, you should not buy it. The fat should be white or creamy, but not yellow. If the meat smells unpleasant, is wet or slimy to the touch, it means that it has spoiled and should not be purchased.

Storage

Bacon should be stored in the refrigerator in such a way that it does not touch any food that is eaten fresh. Shelf life is usually indicated on the packaging, which should only be opened when you are going to cook the meat. If there is any leftover bacon after use, wrap it in cling film or a plastic bag and then place it in an airtight plastic container.

Excellent quality bacon is sold in parchment packaging. In this case, the unsmoked product is stored for 7 days, smoked – 10 days. The cut is stored for 3 days. If the bacon comes vacuum sealed, it can be stored in the freezer for up to 2 months.

Preparation

Bacon is boiled or fried. A pound of bacon takes 20 minutes to cook, and when frying, preparing a portion of the same size will take half an hour. Let the meat cool for 15-20 minutes before serving. Bacon slices can be fried on the grill or in a frying pan. They cook quickly, just 2-3 minutes of frying on each side is enough.

Bacon is part of a classic English breakfast. Other dishes are also prepared with it. Meat or fish is wrapped in slices of bacon, then fried and eaten as is, or cut into pieces and used to make pasta carbonara with a creamy sauce.

Bacon cut into small cubes or strips is added to pea soup, fried and served with scrambled eggs. Boiled bacon is delicious with boiled potatoes, beans and parsley sauce.

How to cook bacon at home?

There are several secrets to cooking bacon to ensure that the final dish is tasty and crispy.

Cooking in a frying pan. The heat should be below medium, since your goal is to get rid of the maximum amount of fat. Turn the pieces occasionally during cooking to ensure they are browned on each side. If there is a lot of liquid released, remove it. On average, the bacon will cook for about 15 minutes and should be dark brown. Then wrap the slices in a paper towel to remove any remaining grease.
Microwave cooking. First, place a few paper towels on the plate and bacon on top. Make sure that the slices do not touch each other. They also need to be covered with paper towels on top; there is no need to press them down. Turn on the microwave at maximum power and cook for 3 minutes.
Cooking in the oven. The oven must be preheated to 200 degrees. Line a baking sheet with foil and add bacon. Check to see if there is fat in the pan; if there is, drain it. Cooking time 20 min. Then wrap the bacon in a paper towel to remove excess fat. Any of the chosen methods will give you delicious and crispy bacon.

Bacon is one of the most popular meat delicacies in cooking, made from salted meat of a domestic pig. It is distinguished by juicy pulp, permeated with even layers of fat. It is consumed, as a rule, in cooked form, used in the preparation of a wide variety of dishes, ranging from cold appetizers to soups.

Kinds

There are two types of bacon - dry and wet. They differ in salting technology. Dry bacon is made from meat rubbed with salt and spices, while wet bacon is made using brine. In addition, there is smoked bacon, which differs from its regular counterpart in a more intense taste and aroma, as well as a denser consistency.

Manufacturing

As noted earlier, bacon is made from cured pork. As a rule, for these purposes, meat is used taken from those parts of the animal carcass that contain a large amount of fat and a minimum of rough muscle and connective tissue. As a rule, these are the scapular and hip parts, as well as the peritoneum, including the brisket, underbelly and flank.

Calorie content

100 grams of bacon contains about 417 kcal.

Compound

The chemical composition of bacon is characterized by a high content of proteins, fats, saturated fatty acids, cholesterol, vitamins (B3, B9, B12, C, E) and minerals (selenium, copper, zinc, iron, phosphorus, potassium, sodium, magnesium, calcium) .

How to cook

Unlike most deli meats, bacon is mostly eaten after cooking. As a rule, this is roasting. In this case, not only an ordinary frying pan is often used, but also a grill. The degree of readiness depends on your own preferences. In any case, it should be borne in mind that prolonged heat treatment makes the bacon dry and, accordingly, tougher. In most cases, just a few minutes of frying on both sides is enough for this meat delicacy to acquire its characteristic organoleptic qualities, first of all, intense taste and aroma.

This is what determines the fairly wide use of bacon in cooking, where it is used to prepare a wide variety of dishes. Most often these are scrambled eggs, soups, sauces, stews, casseroles, some types of pizza, salads, as well as all kinds of cold appetizers.

How to choose

When choosing bacon, you should focus primarily on the appearance of this meat delicacy. Bacon has the most attractive gastronomic qualities, distinguished by its pink flesh and creamy, almost white fat layers. The presence of these signs indicates that the meat of young animals, which has a more delicate texture and attractive taste, was used to produce this food product. You should also choose the bacon with the thinnest and most elastic skin. Another factor in the choice is the smell, which should not show any signs of mustiness or rottenness.

Storage

Bacon should be stored in the refrigerator, separate from other foods. Shelf life depends on a number of factors. In any case, you must refer to the date indicated on the packaging. When opening, place unused bacon in a sealable plastic container or plastic bag. In this form, this meat product can be stored for 2-4 days. You can significantly extend the shelf life by placing bacon in parchment paper - up to 14 days for smoked bacon and up to 7 days for its regular counterpart. Frozen bacon in vacuum packaging has the longest shelf life (up to 2 months).

Beneficial features

The specific chemical composition of bacon makes it healthy only when consumed in moderation. At the same time, this meat delicacy has significant nutritional value and a high content of a wide variety of biologically active substances that have a positive effect on the human body, which determines the presence of a number of beneficial properties. In particular, eating bacon stimulates hormonal activity, metabolic processes and the formation of bone and muscle tissue, normalizes liver function, promotes faster removal of toxins and radionuclides from the body, and has an immunostimulating, tonic, and choleretic effect.

Restrictions on use

Individual intolerance, excess weight, diseases of the cardiovascular and digestive systems, high cholesterol.