Pork, shoulder, butt, blade (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
74730			Water
20300			Protein
4100			Total lipid (fat)
1650			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1080			ASH, TOTAL
950			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
550			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
420			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
329			Potassium, K
205			Phosphorus, P
120			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
69.7			Sodium, Na
63.8			Cholesterol
60			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
50			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
22.9			Magnesium, Mg
20			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
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, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.7			Niacin
5.9			Calcium, Ca
3.7			Zinc, Zn
1.6			Pantothenic acid
1.3			Iron, Fe
0.67			Thiamin
0.35			Vitamin B-6
0.23			Riboflavin
0.14			Copper, Cu
0.013			Manganese, Mn
0.00095			Vitamin B-12