date:Mar 06, 2019
cal, but although bacon is high in fat before you fry it, much of the fat is rendered out when you cook it. When you are typically done frying [bacon], you have a third of what you started with, and most of what you lost is fat and moisture. You are left with lean [protein] and some fat, carbohydrates and the salt, Milkowski said.
Still, the presence of fat during cooking is what delivers a lot of the flavor notes in bacon, experts say, as it functions as an agent in releasing other flavor note