Pork meat, fatty, ca. 40% fat, stewed (as part of a recipe)
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 |
|---|---|---|---|
| 58500 | Significant | Total lipid (fat) | |
| 27600 | Significant | Fatty acids, total monounsaturated | |
| 21500 | Significant | Fatty acids, total saturated | |
| 20000 | Water | ||
| 19200 | Protein | ||
| 6580 | Fatty acids, total polyunsaturated | ||
| 5680 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 1500 | ASH, TOTAL | ||
| 603 | Energy | ||
| 530 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 389 | Potassium, K | ||
| 246 | Tryptophan | ||
| 235 | Phosphorus, P | ||
| 123 | Cholesterol | ||
| 65 | Sodium, Na | ||
| 20 | Magnesium, Mg | ||
| 16 | Calcium, Ca | ||
| 7.9 | Niacin | ||
| 3.8 | Niacin | ||
| 2.9 | Iron, Fe | ||
| 2.45 | Zinc, Zn | ||
| 0.93 | Vitamin E (alpha-tocopherol) | ||
| 0.65 | Thiamin | ||
| 0.35 | Pyridoxine (Vitamin B6 | ||
| 0.22 | Riboflavin | ||
| 0.08 | Copper, Cu | ||
| 0.005 | Folic acid | ||
| 0.0021000000000000003 | Vitamin D | ||
| 0.002 | Retinol | ||
| 0.002 | Vitamin A, IU | ||
| 0.00075 | Vitamin B-12 |