Pork, loin, tenderloin, lean and fat, 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
68100			Water
26600			Protein
3600			Total lipid (fat)
1400			ASH, TOTAL
1370			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
900			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
580			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
530			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
433			Potassium, K
256			Phosphorus, P
110			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
67.3			Cholesterol
60			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
54.1			Sodium, Na
50			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30.9			Magnesium, Mg
30			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
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, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9.5			Niacin
6.2			Calcium, Ca
1.4			Iron, Fe
1.3			Pantothenic acid
1.3			Thiamin
0.41			Vitamin B-6
0.39			Riboflavin
0.18			Zinc, Zn
0.0007199999999999999			Vitamin B-12