Pork, cured, bacon, cooked, baked

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Priority	Nutrient
43270	🏆	-	Total lipid (fat)
35730		-	Protein
17439	🏆	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
12520		-	Water
9028		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7120		-	ASH, TOTAL
4411		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
4088		-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2193		-	Sodium, Na
1236		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
551		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
539		-	Potassium, K
506		-	Phosphorus, P
329		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
210		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
199	🏆	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
152		-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
152		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
107		-	Cholesterol
107		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
81		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
61		-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
30		-	Magnesium, Mg
10.623		-	Niacin
10		-	Calcium, Ca
10		-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3.4		-	Betaine
3.36		-	Zinc, Zn
1.49		-	Iron, Fe
1.033		-	Pantothenic acid
0.348		-	Thiamin
0.32		-	Vitamin E (alpha-tocopherol)
0.309		-	Vitamin B-6
0.251		-	Riboflavin
0.182		-	Copper, Cu
0.07		-	Tocopherol, gamma
0.059		-	Selenium, Se
0.03		-	Tocotrienol, alpha
0.022		-	Manganese, Mn
0.011		-	Retinol
0.002		-	Folic acid
0.00116		-	Vitamin B-12
0.0001		-	Vitamin K (phylloquinone)