Liver sausage, liverwurst, pork
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 |
|---|---|---|---|
| 52100 | Water | ||
| 28500 | Significant | Total lipid (fat) | |
| 14100 | Protein | ||
| 12050 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 6850 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 3310 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 3100 | ASH, TOTAL | ||
| 2450 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 1060 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 430 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 230 | Phosphorus, P | ||
| 158 | Cholesterol | ||
| 140 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 26 | Calcium, Ca | ||
| 6.4 | Iron, Fe | ||
| 2.95 | Pantothenic acid | ||
| 1.03 | Riboflavin | ||
| 0.272 | Thiamin | ||
| 0.058 | Selenium, Se | ||
| 0.03 | Folic acid | ||
| 0.013460000000000001 | Vitamin B-12 |