Pork, loin, tenderloin, lean, 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
28400	-	Protein
2500	-	Total lipid (fat)
1400	-	ASH, TOTAL
1120	-	FATTY ACIDS, SATURATED, TOTAL
1020	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
670	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
403	-	Potassium, K
390	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
370	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
245	-	Phosphorus, P
88.9	-	Choline, total
80	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
69.9	-	Cholesterol
58.2	-	Sodium, Na
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
31	-	Magnesium, Mg
20	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
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	-	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, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
9.7	-	Niacin
6.4	-	Calcium, Ca
4.3	-	Betaine
2.6	-	Zinc, Zn
1.44	-	Pantothenic acid
1.4	-	Thiamin
1.3	-	Iron, Fe
0.44	-	Vitamin B-6
0.38	-	Riboflavin
0.18	-	Copper, Cu
0.038200000000000005	-	Selenium, Se
0.013	-	Manganese, Mn