Smithfield Vacuum Pack Sliced Bacon scores 23/100 (Avoid) primarily due to its high sodium and saturated fat content, alongside its ultra-processed nature.
This Smithfield bacon receives a FoodScore of 23/100, placing it in the 'Avoid' category.
A significant concern is the 1900mg of sodium per 100g, contributing to a penalty of -11 points.
It is classified as NOVA 4 (ultra-processed), incurring a -10 point penalty.
Compared to a home-cooked version, this product contains higher levels of sodium and saturated fat.
Due to its high fat and sodium, consume this bacon in small portions and infrequently.
Scores -23 points above the prepared category average (46/100 across 1958 foods).
Fiber
0g
0% of Daily Value
Protein
26.32g
53% of Daily Value
Added sugar
0g
0% of Daily Value
Sodium
1900mg
83% of Daily Value
+
What it brings to the table
Protein (26.3g)+10
Micronutrients (Iron)+2
−
What holds it back
Saturated fat (15.8g)-15
Sodium (1900mg)-11
Ultra-processed (NOVA 4)-10
Concentrated ultra-processed fat-3
Why it scores 23
Smithfield Vacuum Pack Sliced Bacon receives a FoodScore of 23 out of 100, indicating it is a product to avoid for regular consumption. This score is largely driven by its nutritional profile and processing level. While it offers a notable 26.3g of protein and 1.89mg of iron (11% DV), earning bonus points, these are significantly outweighed by several penalties. The product contains 15.79g of saturated fat per 100g, leading to a substantial -15 point deduction. Furthermore, its high sodium content of 1900mg per 100g results in an -11 point penalty. The inclusion of ingredients like sodium nitrite and sodium phosphates, along with its overall formulation, classifies it as NOVA 4, meaning it is an ultra-processed food, which incurs a -10 point penalty. An additional -3 points are deducted for being a concentrated ultra-processed fat source. In comparison to a home-cooked bacon made from whole ingredients, this Smithfield product contains higher levels of sodium and includes several food additives.
Health benefits
What the nutrients in smithfield vacuum pack sliced bacon, lboard retail sugar pickle hickory smoked actually do for you, grounded in established dietary science.
Source of Protein
This Smithfield bacon provides 26.32g of protein per 100g serving, which can contribute to muscle maintenance and satiety. Protein is an essential macronutrient involved in numerous bodily functions, including enzyme production and tissue repair. While bacon is not typically consumed as a primary protein source due to its fat content, it can add a significant protein boost to a meal when consumed in moderation.
Iron Contribution
Smithfield bacon contains 1.89mg of iron per 100g, which accounts for 11% of the Daily Value. Iron is crucial for oxygen transport in the blood and preventing iron-deficiency anemia. While this is not a primary source of iron, it can contribute to daily intake, particularly for individuals who may struggle to meet their iron needs from other sources. It is important to consider the overall nutritional context when relying on bacon for micronutrient intake.
Energy Density for Specific Needs
With 525.79 calories per 100g, this product is energy-dense, which can be beneficial for individuals with high caloric needs, such as athletes or those requiring weight gain. The combination of fat and protein provides sustained energy. However, for most individuals, the high calorie density should be balanced with other nutrient-dense foods to avoid excessive intake of saturated fat and sodium.
Smithfield Vacuum Pack Sliced Bacon scores 23/100 (Avoid) primarily due to its high sodium and saturated fat content, alongside its ultra-processed nature.
How to eat it
Bacon is commonly consumed as part of breakfast, often alongside eggs or pancakes, or incorporated into sandwiches and salads. A typical serving size is 2 slices, which is significantly less than the 100g used for nutritional analysis. Due to its high sodium and fat content, moderation is key.
Pair bacon with fiber-rich foods like whole-wheat toast or a large portion of vegetables to balance the meal.
Use bacon as a flavor enhancer in dishes, rather than the main component, to control portion sizes.
Consider draining excess fat after cooking to reduce the overall fat content per serving.
Limit consumption to occasional treats rather than a daily staple to manage sodium and saturated fat intake.
Things to keep in mind
Consumers should be aware of the high sodium content (1900mg per 100g) in this product, which can contribute significantly to daily intake limits. Individuals with hypertension or those monitoring their sodium intake should consume this bacon sparingly. The presence of sodium nitrite as a curing agent is also a consideration for some consumers, as nitrites can form nitrosamines under certain conditions. The product is classified as ultra-processed (NOVA 4), indicating it has undergone significant industrial processing and contains ingredients not typically found in a home kitchen. This level of processing is often associated with less favorable health outcomes when consumed regularly.
Smithfield Vacuum Pack Sliced Bacon scores 23/100, indicating it is not considered a healthy choice for regular consumption. Its high levels of saturated fat (15.79g per 100g) and sodium (1900mg per 100g) are primary concerns. While it offers protein and some iron, these benefits are outweighed by its less favorable nutritional aspects and ultra-processed nature.
How does Smithfield bacon compare to other bacon brands?
Compared to other conventional bacon brands like Oscar Mayer, Smithfield bacon typically has a similar nutritional profile, often high in sodium and saturated fat. The specific curing agents and smoking methods may vary, but the overall impact on FoodScore tends to be consistent across many ultra-processed bacon products. For a healthier alternative, consider uncured, lower-sodium options or plant-based bacon alternatives.
What is sodium nitrite, and why is it in bacon?
Sodium nitrite is a curing agent used in bacon to preserve its color, enhance flavor, and inhibit the growth of harmful bacteria like Clostridium botulinum. It is a common ingredient in many cured meats. While effective for food safety, some consumers choose to limit products containing nitrites due to concerns about their potential to form nitrosamines.
What is a reasonable portion size for this bacon?
The declared serving size is 2 slices. Adhering to this portion helps manage the intake of saturated fat and sodium. Consuming larger portions frequently would significantly increase your intake of these nutrients, making it more challenging to stay within daily dietary guidelines. Consider using bacon as a garnish rather than a main component of your meal.
Can I reduce the fat content of this bacon?
Yes, you can reduce some of the fat content by cooking the bacon until crispy and then draining it thoroughly on paper towels. This method helps to remove some of the rendered fat. However, it will not significantly alter the saturated fat content inherent in the meat itself, nor will it reduce the sodium content.