Question: How much cholesterol is found in an ounce of bacon?
About the article "Bacon", section "Nutrients".

Candidate passages:
One rasher of cooked streaky bacon contains of fat, and of protein.
Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt.
The fat and protein content varies depending on the cut and cooking method.68% of bacon's calories come from fat, almost half of which are saturated.
Each ounce of bacon contains 30 milligrams of cholesterol.
The increased interest in bacon has led to Bacon-of-the-month clubs, bacon recipe contests, blogs, and even "bacon camps."
Seattle hosted a "bacon camp" where bacon was included in an assortment of bacon dishes and other bacon-related items.
Bacon has even been referred to as a fashion statement after a bacon bra was photographed.
The "Portland Monthly" noted that "Bacon is such a quintessential breakfast staple, even vegetarians stake a claim to their own versions."
A website called "Bacon Today" was started to provide updates about bacon related happenings.
The "San Francisco Weekly" reported on the first "BaconCamp" held "in solidarity with the growing popularity of events (see the recent Grilled Cheese Invitational)" and reported that the event "demonstrated just how much of a high bacon is currently on in terms of notoriety and how far people are able to stretch one culinary theme".
The event included lectures on bacon as art, a Power Point presentation of the Obacon project (a recreation of the famous Obama Hope poster), as well as judging and awards.
The slide show from the event includes a wide range of innovative food and decorative bacon entities.
The "San Francisco Weekly" advised those attending to live, breathe, and smell like it and to bring a bacon dish. 
"Vegetarian bacon", also referred to as "fakon", "veggie bacon", or "vacon", is a product marketed as a bacon alternative that is available in supermarkets.
It has no cholesterol, is low in fat, and contains large amounts of protein and fiber.
Two slices contain about 74 calories. 
An ounce-force is 1/16 of a pound-force, or .
The "ounce" in "ounce-force" is equivalent to an avoirdupois ounce; ounce-force is a measurement of force using avoirdupois ounces.
However, it is not necessary to identify it as such or to differentiate it in that way because there is no equivalent measure of force using troy or any other "ounce". 
In the preface to the book, Villas states that vegetarians and those that do not eat pork for religious reasons are "haunted instinctively by the sensuous, irresistible enticement".
He asserts, "There's no one who doesn't love bacon.
It's the greatest food God has ever created."
Villas asks, "Who, under any circumstances, is not rendered almost helpless by the tantalizing sound of bacon sizzling slowly in a skillet, by the taunting backwoods aroma that permeates the air ...?"
He notes that "the greatest and most beloved food on earth" is one of the worlds oldest forms of cooked meat.
The author comments on the surge in interest in bacon products in the years prior to the book's publication, "Just the 40 percent increase in bacon consumption in the United States over the past five years might have justified my writing this book."
The book includes photographs by Andrea Grablewski.
The introduction contains a guide to "the international world of bacon", and Villas compares dishes Salt Pork and Pancetta; and Paprikaspeck and Bauchspeck.
The introduction also includes a list of places to receive mail-order products.
The book goes over the history of curing bacon, discussing the various international traditions.
Smokehouses listed as resources in the book include Benton's in Tennessee, Newsom's in Kentucky, Edwards & Sons in Virginia, Nueske in Wisconsin, and Lazy H Smokehouse in Kirbyville, Texas.
Villas instructs the reader in techniques of smoking bacon, how to buy and store it, and how to utilize bacon fat for cooking purposes.
Villas explains the derivation of the phrase "bring home the bacon", writing, "An Old English tradition whereby a flitch, or side, of bacon was offered as a prize to any man who could swear before the church that for a year and a day he had neither quarreled with his wife nor wished himself single."
He recounts how the Chinese discovered methods of preserving pork bellies around 1500 B.C.
By the first century A.D., Romans had established a practice of breeding hogs for the production of bacon.
During the Middle Ages, bacon and beans was considered a staple food for the poor.
According to Villas, bacon was eaten aboard the "Mayflower", and was a staple food product in the early American colonies.
Villas describes how Oscar F. Mayer began to package sliced bacon for his customers during the 1920s.
The author describes contemporary practices of utilizing old-fashioned style curing and smoking methods by food manufacturers in the United States.
Chapters are structured according to each type of recipe, including main course, soup, and breads.
168 recipes from the United States and globally are included in the book.
The author notes that bacon is not as bad nutritionally as had previously been thought.
He compares the nutritional characteristics of two slices of cooked bacon to one pork hot dog, noting that the bacon contains approximately "73 calories, 202 milligrams of sodium, 6 grams of fat and 11 milligrams of cholesterol", while the hot dog has "182 calories, 638 milligrams of sodium, 17 grams of fat and 29 milligrams of cholesterol".
"If health concerns sometimes make you feel guilty about loving bacon ... relax ...yes, it’s high in sodium and fat, but if eaten in moderation or used as a flavoring agent ... it is a guilt free indulgence," writes Villas.
Breakfast dishes include French Cheese and Bacon souffle, and Bacon Scrapple.
A recipe for BLT sandwich is included in the section on sandwiches, but the majority of Villas's other sandwich recipes are more extreme, and include ingredients such as Jamaican smoked fish.
Dishes that contain vegetables include Lima Bean and Bacon Casserole; and Spanish Chicken, Bacon, Meatball and Chickpea Stew.
For dessert, Villas includes six recipes such as bacon-wrapped figs, and Bacon and Peanut Butter Chocolate Truffles, and Portuguese Egg and Bacon Pudding.