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	Priority	Nutrient
41780	🏆	-	Total lipid (fat)
37040		-	Protein
16915	🏆	👍	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	🏆	-	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)