Pork, cured, bacon, raw

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
44240 Water
39690 Significant Total lipid (fat)
16119 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
16027.000000000002 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
12620 Protein
8558 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5700 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
5617 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
4018 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2170 ASH, TOTAL
1000 Sucrose
1000 Sugars, total
874 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
868 Significant FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
662 Sodium, Na
498 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
330 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
246 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
240 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
234 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
198 Potassium, K
144 Phosphorus, P
119 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
110 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
103 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
91 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
79 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
70 Significant FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
66 Cholesterol
48 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
44 FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
35 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
18 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
13 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
12 Magnesium, Mg
10.72 Vitamin D
7 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
6 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
6 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
5 Calcium, Ca
5 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
4.022 Niacin
4 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3.7 Betaine
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.18 Zinc, Zn
1.01 Tocopherol, beta
0.65 Tocopherol, gamma
0.555 Pantothenic acid
0.43 Vitamin E (alpha-tocopherol)
0.41 Iron, Fe
0.276 Thiamin
0.266 Vitamin B-6
0.081 Riboflavin
0.042 Copper, Cu
0.0201 Selenium, Se
0.011 Manganese, Mn
0.011 Retinol
0.01 Tocopherol, delta
0.0005 Vitamin B-12
0.0004 Vitamin D

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