Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted
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 |
|---|---|---|---|
| 69450 | Water | ||
| 21160 | Protein | ||
| 4880 | Total lipid (fat) | ||
| 4000 | ASH, TOTAL | ||
| 2300 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 1135 | Sodium, Na | ||
| 1070 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 480 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 390 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 348 | Potassium, K | ||
| 209 | Phosphorus, P | ||
| 190 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 50 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 30 | Cholesterol | ||
| 21 | Magnesium, Mg | ||
| 6 | Calcium, Ca | ||
| 4.892 | Niacin | ||
| 2.23 | Zinc, Zn | ||
| 1.035 | Thiamin | ||
| 0.92 | Iron, Fe | ||
| 0.57 | Pantothenic acid | ||
| 0.45 | Vitamin B-6 | ||
| 0.247 | Riboflavin | ||
| 0.05 | Copper, Cu | ||
| 0.024 | Manganese, Mn | ||
| 0.0007099999999999999 | Vitamin B-12 |