Sausage, smoked, pork, pre-cooked, reduced fat

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
16450		-	Protein
13110		-	Total lipid (fat)
5460		-	Fatty acids, total monounsaturated
5060		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
4708		-	FATTY ACIDS, SATURATED, TOTAL
2975		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2590		-	ASH, TOTAL
2164		-	FATTY ACIDS, POLYUNSATURATED, TOTAL
1902		-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1510		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1210		-	Sugars, total
630		-	Sucrose
567		-	Sodium, Na
540		-	Glucose (dextrose)
418		-	Potassium, K
301		-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
179		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
115		-	Phosphorus, P
115		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
81	🏆	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
67		-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
59.13		-	Cholesterol
50		-	Fructose
44		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
36		-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
32		-	FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
31		-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12		-	Magnesium, Mg
8		-	Calcium, Ca
3.16		-	Niacin
1.2		-	Zinc, Zn
0.54		-	Iron, Fe
0.417		-	Thiamin
0.13		-	Vitamin B-6
0.126		-	Riboflavin
0.037		-	Copper, Cu
0.022		-	Manganese, Mn
0.0149		-	Selenium, Se
0.00041		-	Vitamin B-12
0.000312		-	Vitamin D