Pork, cured, ham, whole, separable lean only, unheated

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	Priority	Nutrient
68260	-	Water
22320	-	Protein
5710	-	Total lipid (fat)
3660	-	ASH, TOTAL
3638	-	Glutamic acid
2400	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2113	-	Aspartic acid
1892	-	Lysine
1771	-	Leucine
1449	-	Arginine
1317	-	Alanine
1210	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160	-	Glycine
992	-	Threonine
978	-	Isoleucine
967	-	Valine
964	-	Phenylalanine
953	-	Proline
914	-	Serine
800	-	Histidine
732	-	Tyrosine
590	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
589	-	Methionine
520	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
336	-	Cystine
268	-	Tryptophan
220	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
70	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
60	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)