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 | 🏆 | - | Total lipid (fat) |
| 27600 | 🏆 | - | Fatty acids, total monounsaturated |
| 21500 | 🏆 | - | 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 |