Pork meat, lean, ca. 10% 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 |
---|---|---|---|
62200 | Water | ||
24700 | Protein | ||
11500 | Total lipid (fat) | ||
4240 | Fatty acids, total monounsaturated | ||
4100 | Fatty acids, total saturated | ||
2100 | Fatty acids, total polyunsaturated | ||
1660 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
1400 | ASH, TOTAL | ||
422 | Potassium, K | ||
360 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
339 | Tryptophan | ||
223 | Phosphorus, P | ||
202 | Energy | ||
111 | Sodium, Na | ||
65 | Cholesterol | ||
42 | Calcium, Ca | ||
28 | Magnesium, Mg | ||
11 | Niacin | ||
5.5 | Niacin | ||
0.38 | Thiamin | ||
0.31 | Zinc, Zn | ||
0.29 | Copper, Cu | ||
0.29 | Pyridoxine (Vitamin B6 | ||
0.11 | Vitamin E (alpha-tocopherol) | ||
0.1 | Iron, Fe | ||
0.03 | Riboflavin | ||
0.009 | Folic acid | ||
0.002 | Retinol | ||
0.002 | Vitamin A, IU | ||
0.0005 | Vitamin D | ||
0.00032 | Vitamin B-12 |