Pork, cured, bacon, cooked, pan-fried

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
35090 Significant Total lipid (fat)
33920 Protein
23650 Water
14342 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
14237 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
7635 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5640 ASH, TOTAL
5327 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
5247 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
3679 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1684 Sodium, Na
778 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
772 Significant FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
499 Potassium, K
441 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
388 Phosphorus, P
294 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
229 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
224 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
223 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
168 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
168 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
105 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
105 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
104 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
99 Cholesterol
74 Significant FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
70 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
49 FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
47 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
33 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
31 Magnesium, Mg
26 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
18 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
14 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
11.39 Vitamin D
11 Calcium, Ca
10.457 Niacin
8.1 Betaine
8 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
6 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)
6 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
4 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3.06 Zinc, Zn
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1.17 Significant Tocopherol, beta
1.1 Pantothenic acid
0.95 Iron, Fe
0.56 Thiamin
0.535 Vitamin B-6
0.52 Tocopherol, gamma
0.42 Vitamin E (alpha-tocopherol)
0.232 Riboflavin
0.105 Copper, Cu
0.0507 Selenium, Se
0.022 Manganese, Mn
0.011 Retinol
0.00109 Vitamin B-12
0.0004 Vitamin D

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