Pork, cured, 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	🏆	-	Total lipid (fat)
37818	🏆	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
19762	🏆	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
10443	🏆	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
9426	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2860	🏆	-	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	🏆	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
274	🏆	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
250		-	Water
192		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
191		-	FATTY ACIDS, POLYUNSATURATED, 20:4, 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