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	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