Hickory smoked uncured bacon

Nature's promise
65 Fair
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Summary

This hickory smoked uncured bacon is a processed food with a relatively clean ingredient list, featuring pork as the primary component along with natural preservatives like celery powder. While it avoids synthetic additives, the presence of multiple forms of sugar and high sodium content are notable concerns. The processing level limits its score, despite the absence of harmful artificial ingredients.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Ahold Delhaize
Category Meat And Seafood

Key ingredients 10

Pork
Good

Pork is a high-quality source of protein and essential nutrients. It provides a rich amino acid profile necessary for muscle maintenance and repair. When sourced from well-raised animals, it can be a nutritious component of a balanced diet.

Risks

Potential risks include high saturated fat content, which may impact heart health if consumed in excess.

Benefits

Rich in protein and essential vitamins such as B12, which supports energy metabolism and neurological function.

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Water
Neutral

Water is used in food processing to maintain moisture and texture. It is a neutral ingredient with no direct nutritional impact. Its presence helps in the distribution of other ingredients during processing.

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Salt
Neutral

Salt is used as a preservative and flavor enhancer in processed meats. It is a necessary mineral for bodily functions but should be consumed in moderation. Excessive intake can lead to hypertension and cardiovascular issues.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

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Turbinado Sugar
Neutral

Turbinado sugar is a less refined sugar with some retained molasses. It is used for flavoring and browning in processed foods. While it contains trace minerals, its nutritional impact is similar to regular sugar.

Risks

Excessive sugar consumption can lead to weight gain and increased risk of metabolic disorders.

Benefits

Provides a natural sweetness with minimal processing compared to refined sugars.

Celery Powder
Good

Celery powder is often used as a natural preservative due to its nitrate content. It provides a cleaner alternative to synthetic preservatives. Additionally, it may contribute to flavor and color in cured meats.

Benefits

Acts as a natural preservative and may offer some antioxidant properties.

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Brown Sugar
Neutral

Brown sugar is used for its sweetening and flavor-enhancing properties. It is similar to white sugar but contains molasses, which adds flavor. Its nutritional profile is comparable to other sugars.

Risks

High sugar intake is linked to obesity and metabolic syndrome.

Benefits

Provides a rich flavor profile due to the presence of molasses.

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Sea Salt
Good

Sea salt is a minimally processed salt that retains trace minerals. It is used for seasoning and preserving foods. Its natural mineral content can be beneficial compared to refined table salt.

Risks

Excessive consumption can contribute to high blood pressure.

Benefits

Contains trace minerals that may support overall health compared to refined salts.

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Cane Sugar
Neutral

Cane sugar is a common sweetener derived from sugarcane. It is used to enhance flavor and texture in foods. Its nutritional impact is similar to other refined sugars.

Risks

Overconsumption can lead to health issues such as obesity and insulin resistance.

Benefits

Provides energy through carbohydrates but should be consumed in moderation.

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Cherry Powder
Neutral

Cherry powder is used for flavoring and coloring in processed foods. It may contain antioxidants from cherries, but its impact is minimal in small quantities. It is a natural alternative to artificial additives.

Benefits

May provide some antioxidant benefits due to natural cherry compounds.

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Lactic Acid Starter Culture
Neutral

Lactic acid starter culture is used in fermentation to enhance flavor and preservation. It is a natural component in many fermented foods. Its role is primarily functional, with minimal direct nutritional impact.

Benefits

Contributes to the development of flavor and preservation in fermented products.

Processing

Group 3 · Processed

Processed Foods

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