Pork, loin, rib roast, boneless, lean, raw

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
73290			Water
23010			Protein
3030			Total lipid (fat)
1350			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1170			ASH, TOTAL
770			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
410			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
399			Potassium, K
290			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
218			Phosphorus, P
110			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
56.9			Cholesterol
55.5			Sodium, Na
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
26.9			Magnesium, Mg
20			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10			Niacin
10			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
10			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10			FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
10			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5.1			Calcium, Ca
2.3			Zinc, Zn
1.2			Pantothenic acid
1			Thiamin
0.81			Iron, Fe
0.53			Vitamin B-6
0.19			Riboflavin
0.11			Copper, Cu
0.00066			Vitamin B-12