Pork, loin, tenderloin, lean and fat, 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
73100 Water
22100 Protein
3500 Total lipid (fat)
1400 ASH, TOTAL
1330 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
840 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
500 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
490 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
378 Potassium, K
222 Phosphorus, P
100 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
60 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
59.5 Cholesterol
53.6 Sodium, Na
50 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
26.8 Magnesium, Mg
20 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
20 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
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, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9.2 Niacin
5.6 Calcium, Ca
2 Zinc, Zn
1.3 Thiamin
1.1 Iron, Fe
1.1 Pantothenic acid
0.36 Vitamin B-6
0.3 Riboflavin
0.12 Copper, Cu
0.0005200000000000001 Vitamin B-12

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