One cooked applewood bacon slice has about 60–90 calories, 4–7 g fat, 3–4 g protein, and 180–300 mg sodium.
Sodium (1 slice)
Sodium (2 slices)
Sodium (3 slices)
Center-Cut
- Trims fatty ends
- Often lower sodium per slice
- Sandwich-friendly
Lean
Thick-Cut
- Heavier slice
- Bigger chew and smoke
- Watch the per-slice salt
Hearty
Lower-Sodium
- Reduced cure level
- Milder salt profile
- Best for 3-slice meals
Gentler
Applewood Bacon Nutrition Guide For Slices And Packs
Smoked over applewood chips, this style leans mellow and lightly sweet. The smoke choice itself doesn’t change calories or protein; brand recipes do. Cure strength, slice weight, and cooking yield drive the label lines you see on a pack.
To set a baseline, the USDA cooked entry for three pan-fried slices (36 g) sits near 168 calories, 12.6 g fat, 12.2 g protein, and about 606 mg sodium. That dataset is the reference many trackers use for generic bacon values drawn from lab testing.
| Brand/Source | Calories | Sodium |
|---|---|---|
| USDA generic pan-fried (per slice, 12 g) | ~56 | ~202 mg |
| Oscar Mayer super thick applewood (per slice, 18 g) | ~90 | ~250 mg |
| Hormel Black Label thick applewood (per slice, 12 g) | ~55 | ~205 mg |
| Smithfield applewood (per slice, ~9–10 g) | ~50 | ~200 mg |
| Raw slice baseline (28 g, not cooked) | 110 | 210 mg |
Ranges reflect slice size. A thicker cut pushes calories up because the piece weighs more. Center-cut trims belly ends, so you keep a meaty bite with fewer calories per slice.
What The “Applewood Smoked” Label Means
Applewood yields a mild aroma and a touch of sweetness. Many brands pair that smoke with a small dose of sugar in the cure. That tiny amount hardly moves carbs per serving, which usually stays near zero. The big movers are fat and sodium. Fat rises with slice weight; sodium tracks the cure and brine.
Typical Macros Per Serving
Cooked strips draw most energy from fat with a modest protein assist and minimal carbs. The generic cooked set for three slices lands around 12.6 g fat and 12.2 g protein, which matches the plate many people serve at home.
Sodium: Where The Salt Adds Up
Salt carries the cure and helps texture. A plate of two to three slices can deliver 400–600 mg of sodium. The American Heart Association recommends most adults keep daily intake near 1,500–2,300 mg, so a modest serving can use a fair share of that daily budget.
Brand Lines And Cuts Compared
Labels differ, yet the math clusters in the same zone once you adjust for slice weight. Oscar Mayer’s thick applewood lists about 80–90 calories per cooked slice. Hormel Black Label shows 110 calories for two cooked slices, which is about 55 per slice. Smithfield’s pack lists around 100 calories for two slices. Seasoning shifts taste more than macros; slice weight does the heavy lifting.
Center-Cut Vs Regular
Center-cut removes the shrinking fatty edges. You keep the meaty middle, shave a bit of fat, and often trim sodium. If you like two slices on a sandwich, center-cut makes the numbers friendlier without losing crisp texture.
Thick-Cut Vs Standard
Thick-cut delivers bigger chew and smoke per piece. Since each slice is heavier, calories and sodium rise per slice. If you switch from standard to thick-cut, reduce the slice count to keep the same total grams eaten.
Portions, Cooking Method, And Draining
Baking on a rack lets rendered fat drip away. Pan-frying in its own fat leaves more on the slice. Both methods taste great; the rack approach trims energy per bite and produces even edges that stack well in sandwiches.
Portion control beats chasing tiny label differences. Pick a slice count and stick with it across brands. Two slices fit neatly next to eggs or in a BLT. Three slices land in a higher sodium tier and may push you closer to your day’s limit.
Cooked Vs Raw: Why Numbers Shift
Raw slices look heavier because water and fat cook off. Per 28 g raw, the USDA lists about 110 calories and ~210 mg sodium. After cooking, a typical slice weighs less, so per-slice calories can look lower or higher depending on cut and yield. For tracking at home, weigh cooked slices or use per-slice values printed on the pack.
| Measure | Raw Bacon | Cooked, Pan-Fried |
|---|---|---|
| Per slice | ~110 kcal at 28 g | ~56 kcal at 12 g |
| Per 3 slices | — | ~168 kcal, ~606 mg sodium |
| Sodium per slice | ~210 mg | ~200 mg |
Vitamins, Minerals, And Additives
Most packs supply small amounts of B vitamins and selenium. The standout line is sodium. Many cures include nitrite or celery powder. If you want fewer additives, scan labels for shorter ingredient lists and “no sugar added” claims. A leaner cut also reduces rendered fat left on the plate.
The Smoke-Sweet Balance
Applewood smoke reads softer than hickory, so a pinch of sugar shows up more on the tongue. That pinch rarely moves total sugars beyond 0–1 g per serving. If you prefer a drier bite, center-cut or a “no sugar added” pack keeps flavor while trimming sticky glaze.
Smart Ways To Plate It
Breakfast Plate
Pair two slices with eggs and fruit. The protein boosts satiety, while fresh sides keep sodium in check. Toast with avocado adds unsaturated fat without piling on salt.
BLT Or Club
Layer two center-cut slices on sturdy bread with tomato and crisp lettuce. Add avocado or a smear of yogurt-based spread for moisture. That combo brings texture while keeping the salt load steady.
Salad Topper
Crumble one slice across a large bowl of greens. The smoky bits act like seasoning, so you can dress with a lighter hand. Citrus and herbs amplify flavor without extra salt.
Label Reading Tips
Scan Slice Weight
Calories hinge on grams per slice. A pack that lists “1 skillet-cooked slice, 18 g” won’t match a thin 12 g strip. When labels make it tricky to line up servings, compare per 100 g. That levels the field across brands and cuts.
Check Sodium Per Serving
Look at the sodium line first. If your daily target is 1,500–2,300 mg, a two-slice serving around 400 mg leaves room for sauces, cheese, and bread. The USDA cooked entry is a handy benchmark when a label is vague.
Center-Cut And Lower-Sodium Calls
Many brands sell center-cut and lower-sodium versions of their applewood lines. If you want the same sizzle with a gentler label, those are easy wins that still taste like bacon.
Method Notes And Sources
Numbers here come from national datasets and brand labels. The generic cooked entry for three slices sits at 168 calories with around 606 mg sodium. Raw cured slices show near 110 calories and 210 mg sodium per 28 g slice. Big brands cluster between 50–90 calories per cooked slice, with sodium near 180–300 mg per slice depending on cut and cure strength.
For deeper context on sodium targets, the AHA page lays out clear ranges. For a neutral reference on generic cooked values, the USDA-linked MyFoodData entry is quick to scan and aligns with the data cited above.
Heads-up: smoke wood doesn’t change calories on its own. Cure level, slice weight, and how you cook make the real difference on your plate.