Comparison

Dry Cured Outdoor Bred British Bacon Rashers vs Unsmoked back bacon

Overall, Dry Cured Outdoor Bred British Bacon Rashers has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 1.

Nutrition per 100 g

NutrientDry Cured Outdoor Bred Briti...Unsmoked back bacon
Nutri-Score d e
NOVA group 3 —
Calories 166 kcal 186 kcal
Fat 9.2 g 12.6 g
Saturated fat 3.3 g 5 g
Sugars 0.7 g 0.1 g
Salt 2.1 g 2.9 g
Fiber 0 g —
Protein 20 g 17.9 g
Additives30
AllergensNone listedNone listed

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Dry Cured Outdoor Bred British Bacon Rashers has 11% fewer calories (166 kcal vs 186 kcal).
  • Dry Cured Outdoor Bred British Bacon Rashers has 27% less fat (9.2 g vs 12.6 g).
  • Dry Cured Outdoor Bred British Bacon Rashers has 34% less saturated fat (3.3 g vs 5 g).
  • Unsmoked back bacon has 85% less sugar (0.1 g vs 0.7 g).
  • Dry Cured Outdoor Bred British Bacon Rashers has 27% less salt (2.1 g vs 2.9 g).
  • Dry Cured Outdoor Bred British Bacon Rashers has 11% more protein (20 g vs 17.9 g).
  • Dry Cured Outdoor Bred British Bacon Rashers has the better Nutri-Score.

Ingredients

Dry Cured Outdoor Bred British Bacon Rashers

British Pork, Sea Salt, Sugar, Preservative: Sodium Nitrite, Sodium Nitrate; Antioxidant: Sodium Ascorbate.

Unsmoked back bacon

Not available.

FAQ

Which is healthier: Dry Cured Outdoor Bred British Bacon Rashers or Unsmoked back bacon?

Overall, Dry Cured Outdoor Bred British Bacon Rashers has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.

Which has fewer calories?

Dry Cured Outdoor Bred British Bacon Rashers has fewer calories: 166 kcal versus 186 kcal per 100 g.

Which has less sugar?

Unsmoked back bacon has less sugar: 0.1 g versus 0.7 g per 100 g.

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