Pork, bacon, rendered fat, cooked

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
99500 Significant Total lipid (fat)
37818 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
19762 Significant FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
10443 Significant FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
9426 Significant FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2860 Significant FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1320 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
757 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
476 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
476 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
442 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
274 Significant FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
250 Water
192 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
191 Significant FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
160 ASH, TOTAL
97 Cholesterol
70 Protein
27 Sodium, Na
15 Potassium, K
9 Phosphorus, P
1 Calcium, Ca
0.725 Niacin
0.2 Betaine
0.13 Iron, Fe
0.06 Zinc, Zn
0.022 Copper, Cu
0.015 Riboflavin
0.011 Retinol
0.007 Pantothenic acid
0.006 Manganese, Mn
0.0057 Selenium, Se
0.005 Vitamin B-6
0.004 Thiamin
8.999999999999999E-05 Vitamin B-12

Sources, terms of use and Acknowledgements
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