Pork, cured, bacon, cooked, microwaved

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	Nutrient
39010		Protein
34120	Significant	Total lipid (fat)
20380		Water
14073		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
13990		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
7446		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
6010		ASH, TOTAL
4858		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
4787		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
3580		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1783		Sodium, Na
765		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
760	Significant	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
525		Potassium, K
430		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
389		Phosphorus, P
292		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
212	Significant	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
204		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
199		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
168		FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
168		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
111		Cholesterol
94		FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
90		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
83		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
71	Significant	FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
71		FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
68		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
48		Fatty acids, total polyunsaturated
48		FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
41		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
40	Significant	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
34		Magnesium, Mg
31		FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
31	Significant	FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
31		FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
24		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
16		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
13		Calcium, Ca
13		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
10.714		Niacin
8.4		Betaine
7		FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
6		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
6		FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
6		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
5		FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
5		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3.51		Zinc, Zn
2		FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.167		Pantothenic acid
1.14		Iron, Fe
0.68		Tocopherol, beta
0.554		Thiamin
0.513		Vitamin B-6
0.48		Vitamin E (alpha-tocopherol)
0.257		Riboflavin
0.22		Tocopherol, gamma
0.117		Copper, Cu
0.06509999999999999		Selenium, Se
0.04		Tocotrienol, gamma
0.03		Tocotrienol, alpha
0.023		Manganese, Mn
0.01		Tocotrienol, beta
0.001		Vitamin B-12