Pork, cured, bacon, reduced sodium, broiled, pan-fried or roasted

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
41780	Significant	Total lipid (fat)
37040		Protein
16915	Significant	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
12320		Water
8732		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7430		ASH, TOTAL
4287		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
4000		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1212		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
565		Potassium, K
533		Phosphorus, P
532		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
320		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
200		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
194	Significant	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
154		FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
110		Cholesterol
104		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
78		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
73		FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
33		Magnesium, Mg
11.099		Niacin
11		Calcium, Ca
5		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3.5		Zinc, Zn
1.44		Iron, Fe
1.171		Pantothenic acid
0.404		Thiamin
0.349		Vitamin B-6
0.31		Vitamin E (alpha-tocopherol)
0.264		Riboflavin
0.164		Copper, Cu
0.07		Tocopherol, gamma
0.062		Selenium, Se
0.022		Manganese, Mn
0.011		Retinol
0.002		Folic acid
0.00123		Vitamin B-12
0.0001		Vitamin K (phylloquinone)