Robin's Healthy Take: Which Bacon is Best?

Robin Miller sampled bacon in its many forms and picked her favorite.

There are so many bacon varieties at the market, I’m compelled to write about it. Flavors vary –hickory-smoked, applewood-smoked and some others – but MEAT also varies and that interests me. I was curious about the nutritional differences (as well as the taste and textural differences) between pork, turkey and veggie options so I did some research and testing. I was surprised that, in my opinion, pork bacon won overall. Why? The leaner, center cut bacon has calorie, fat and sodium numbers similar to the veggie bacon, but it’s got more than 3 times the protein. It’s also got more than double the protein of turkey bacon. Texture-wise, I prefer bacon with chewiness and crunch, something you don’t find in veggie bacon, probably because it’s made from mostly egg whites (it’s either chewy or crunchy, depending on how long you cook it).  I also thought the turkey bacon was a little chewy and lacked that wonderful merging of fat and meat you get from traditional bacon (you know… where crisp pork meets chewy fat).

I did my research, now tell me YOUR thoughts!

The following numbers are for skillet-cooked bacon (note the serving sizes too):

Thick Cut Pork Bacon:
1 slice (12 g)
60 calories
5 g fat
1.5 g sat fat
4 g protein
250 mg sodium
Center Cut Pork Bacon:
3 slices (15 g)
70 calories
4.5 g fat
1.5 g sat fat
7 g protein
270 mg sodium
Turkey Bacon:
1 slice (15g)
35 calories
3 g fat
1 g sat fat
3 g protein
150 mg sodium
Veggie Bacon:
2 slices (16 g)
60 calories
4.5 g fat
0.5 g sat fat
2 g protein
230 mg sodium

Robin Miller is a nutritionist, host of Quick Fix Meals, author of "Robin Takes 5" and “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.

Keep Reading

Next Up

Robin's Healthy Take: Healthier Chips

Deep-fried chips are out; healthy, baked chips are in, like Robin Miller's kale chips, maple sweet potato chips and curried potato chips.

Robin's Healthy Take: Zucchini

Robin Miller's healthy recipes for zucchini and summer squash.

Robin's Healthy Take: Healthy Food Pairings

Sometimes your favorite foods taste better together. Robin Miller's salad recipes pair unusual foods together and the result is unforgettable (and delicious!).

Robin's Healthy Take: Frittata Fabulous

Clean out the 'fridge and make a healthy meal at the same time. Robin Miller's artichoke and Parmesan frittata is fabulous for brunch or dinner.

Robin's Healthy Take: DIY Tacos

Make tonight a taco night: Tacos are easy to prepare, and easy to make healthy, plus they're a guaranteed crowd-pleaser.

Robin's Healthy Take: Coconut Shrimp

Robin puts a healthy spin on coconut shrimp for less than 200 calories per serving.

Robin's Healthy Take: 5 Simple Smoothies

Whether it's breakfast, dessert or snack time, blender drinks are an excellent way to recharge your batteries while downing important nutrients.

Robin's Healthy Take: Hugs and Quiches

For a healthy breakfast, brunch, lunch or even dinner, make a quiche. If you're looking to save time, make it ahead, you can refrigerate it for up to two days.

Robin's Healthy Take: Spice it Up

Use up exotic spices like cardamom and Chinese 5-spice powder in Robin's easy, healthy recipes for a chicken main dish and spiced rice pudding.

Robin's Healthy Take: Behold the Beets

It’s beet season, so let’s celebrate those vibrant, nutrient-dense roots! Don’t shy away from beets because cause you don’t like them pickled or you don’t want stained hands (wear gloves!). I eat them straight from the oven after roasting, but there are countless ways to enjoy these roots (and their greens). Here are some of my favorites, plus, find out why these roots are so good for you.