JOHN MORRELL LOWER SODIUM BACON receives a FoodScore of 27/100 (Avoid). Its score is primarily driven by its **high saturated fat** and **sodium content**, alongside its classification as an ultra-processed food.
This product scores 27/100, indicating it is an 'Avoid' choice based on USDA guidelines.
A serving contains 1288mg of sodium per 100g, a significant amount for daily intake.
With 17.6g of saturated fat per 100g, it contributes substantially to daily fat limits.
JOHN MORRELL bacon is a NOVA class 4 ultra-processed food, unlike a home-cooked alternative.
Consider this product for occasional consumption due to its nutrient profile.
Scores -19 points above the prepared category average (46/100 across 1958 foods).
Fiber
0g
0% of Daily Value
Protein
23.53g
47% of Daily Value
Added sugar
0g
0% of Daily Value
Sodium
1288.24mg
56% of Daily Value
+
What it brings to the table
Protein (23.5g)+10
Micronutrients (Iron)+2
−
What holds it back
Saturated fat (17.6g)-15
Sodium (1288.2mg)-7
Ultra-processed (NOVA 4)-10
Concentrated ultra-processed fat-3
Why it scores 27
JOHN MORRELL LOWER SODIUM BACON receives a FoodScore of 27 out of 100, largely due to its nutritional composition and processing. While it provides a notable 23.5g of protein per 100g, contributing a bonus of 10 points, and a small bonus for iron, these are outweighed by several penalties. The product contains 17.6g of saturated fat per 100g, leading to a significant 15-point penalty. Its sodium content of 1288.24mg per 100g also incurs a 7-point penalty, despite being marketed as 'lower sodium' compared to other bacon products. The presence of ingredients like sodium phosphates and sodium nitrite contributes to its classification as a NOVA class 4 ultra-processed food, resulting in a 10-point penalty. Additionally, its nature as a concentrated source of fat from an ultra-processed food incurs another 3-point penalty. Compared to a home-cooked version using whole ingredients, this product's processing and specific additive profile contribute to its lower FoodScore.
Health benefits
What the nutrients in john morrell lower sodium bacon actually do for you, grounded in established dietary science.
Source of Protein
JOHN MORRELL LOWER SODIUM BACON provides 23.5g of protein per 100g, which can contribute to your daily protein needs. Protein is essential for muscle repair and growth, and for the production of enzymes and hormones. Including protein in meals can also help with satiety, potentially reducing overall calorie intake. This product can be a component of a meal when aiming to increase protein intake, though its other nutritional aspects should be considered.
Iron Contribution
This product offers 2.12mg of iron per 100g, providing 12% of the Daily Value. Iron is a crucial mineral for oxygen transport in the blood and for energy metabolism. Adequate iron intake helps prevent iron-deficiency anemia, which can cause fatigue and weakness. While not a primary source, the iron content in JOHN MORRELL bacon can contribute to your daily micronutrient intake, particularly when combined with other iron-rich foods.
Flavor and Satiety in Moderation
For some, the flavor and fat content of bacon can contribute to meal satisfaction, which is an important aspect of a sustainable diet. When consumed in small, controlled portions, it can enhance the palatability of dishes like salads or vegetables, potentially encouraging the consumption of more nutrient-dense foods. This product can be used to add a savory element to meals, but its overall nutritional profile suggests moderation.
JOHN MORRELL LOWER SODIUM BACON receives a FoodScore of 27/100 (Avoid). Its score is primarily driven by its high saturated fat and sodium content, alongside its classification as an ultra-processed food.
How to eat it
Bacon is commonly consumed as part of breakfast, often alongside eggs or pancakes, or used as an ingredient in sandwiches, salads, or other savory dishes. A typical serving size is two fried slices, which is a relatively small portion compared to the 100g nutritional values provided. Due to its high fat and sodium content, it's generally recommended for occasional consumption.
Pair bacon with fiber-rich foods like whole-grain toast or a large portion of vegetables to balance the meal.
Use bacon as a flavor enhancer in dishes, rather than the main protein, to control portion sizes and reduce overall intake.
Drain excess fat after cooking to slightly reduce the fat content of your serving.
Consider using a smaller amount of bacon and supplementing with other protein sources like eggs or beans for a more balanced meal.
Things to keep in mind
Consumers should be mindful of the high sodium content in JOHN MORRELL LOWER SODIUM BACON, even with its 'lower sodium' claim compared to other bacon products. The 1288.24mg of sodium per 100g can contribute significantly to the daily recommended limit, especially for individuals monitoring their blood pressure. The ingredient sodium nitrite is a common preservative in cured meats, which has been a subject of ongoing discussion regarding its potential health implications. Additionally, the product's high saturated fat content should be considered by those managing cardiovascular health. As an ultra-processed food, it generally offers less nutritional density compared to whole, unprocessed alternatives.
JOHN MORRELL LOWER SODIUM BACON receives a FoodScore of 27/100, classifying it as an 'Avoid' food. While it provides protein and some iron, its high levels of saturated fat and sodium, along with its ultra-processed nature, mean it is not considered a healthy everyday food choice. It is best consumed in moderation as part of a balanced diet.
How does JOHN MORRELL LOWER SODIUM BACON compare to other bacon brands?
Compared to other bacon brands like Oscar Mayer Deli Fresh Bacon, JOHN MORRELL LOWER SODIUM BACON may have a slightly lower sodium content per serving, aligning with its 'lower sodium' claim. However, the overall nutritional profile, including saturated fat and processing level, is often similar across many conventional bacon products. Always check the specific nutrition facts panel for direct comparisons.
What is sodium nitrite and why is it in bacon?
Sodium nitrite is an ingredient used in curing bacon to prevent the growth of harmful bacteria, particularly Clostridium botulinum, and to give bacon its characteristic pink color and flavor. It acts as a preservative and color fixative. While effective for food safety, its presence contributes to the product's classification as an ultra-processed food.
What is a reasonable portion size for JOHN MORRELL LOWER SODIUM BACON?
A reasonable portion size for JOHN MORRELL LOWER SODIUM BACON is typically two fried slices, as indicated by the manufacturer's serving size. This helps manage the intake of saturated fat and sodium. Consuming larger portions frequently would significantly increase your intake of these nutrients, potentially exceeding daily recommendations.
Can I eat JOHN MORRELL LOWER SODIUM BACON if I'm trying to reduce my sodium intake?
While JOHN MORRELL LOWER SODIUM BACON is marketed as 'lower sodium,' it still contains a significant amount of sodium (1288.24mg per 100g). If you are actively trying to reduce your sodium intake, it's best to limit consumption or choose very small portions. There are other protein sources that offer much lower sodium levels.