04-24-2016, 04:53 AM
COOKING YIELDS AND NUTRIENT RETENTION FACTORS OF BACON, LIVER, AND SAUSAGES
Sorry for the yelling, the title was in caps and I didn't feel like retyping it. In a quick look, pan fried bacon (9 fat to 6 protein) has over twice the ratio of fat:protein as pork skins (9 fat to 17 protein). There are worse things than chicharrons, like any carb based chip.
Sorry for the yelling, the title was in caps and I didn't feel like retyping it. In a quick look, pan fried bacon (9 fat to 6 protein) has over twice the ratio of fat:protein as pork skins (9 fat to 17 protein). There are worse things than chicharrons, like any carb based chip.