Pork meat, lean, ca. 10% fat, boiled (without salt), drained
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 |
---|---|---|---|
60200 | Water | ||
28500 | Protein | ||
9500 | Total lipid (fat) | ||
3500 | Fatty acids, total monounsaturated | ||
3380 | Fatty acids, total saturated | ||
1730 | Fatty acids, total polyunsaturated | ||
1600 | ASH, TOTAL | ||
1370 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
391 | Tryptophan | ||
290 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
243 | Potassium, K | ||
199 | Energy | ||
154 | Phosphorus, P | ||
75 | Cholesterol | ||
58 | Sodium, Na | ||
39 | Calcium, Ca | ||
20 | Magnesium, Mg | ||
10 | Niacin | ||
4 | Niacin | ||
0.32 | Copper, Cu | ||
0.28 | Zinc, Zn | ||
0.25 | Pyridoxine (Vitamin B6 | ||
0.2 | Iron, Fe | ||
0.19 | Thiamin | ||
0.1 | Vitamin E (alpha-tocopherol) | ||
0.02 | Riboflavin | ||
0.009 | Folic acid | ||
0.002 | Retinol | ||
0.002 | Vitamin A, IU | ||
0.0006 | Vitamin D | ||
0.00028000000000000003 | Vitamin B-12 |