Tag: Frying bacon

According to nutrition experts, grilling meat can allow excess fat to drip away, potentially making it a lower-calorie cooking method compared to frying where fat is retained. But does this principle hold true for bacon, and is grilling bacon healthier than frying when all health factors are considered?

According to the USDA, a slice of cooked bacon has fewer calories than its raw equivalent due to fat loss. When bacon is fried, heat causes the solid fat to melt and render out, leaving the cooked strip with a lower overall fat content per serving than it had when raw. However, the total calories removed depend heavily on the cooking method and how well the rendered fat is drained.