Pork, cured, shoulder, blade roll, separable lean and fat, 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 Significant amount Priority Nutrient
59130 Water
21980 Total lipid (fat)
16470 Protein
9026 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4748 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3850 ASH, TOTAL
2853 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2015.0000000000002 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1250 Sodium, Na
728 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
319 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
295 Potassium, K
269 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
199 Phosphorus, P
53 Cholesterol
40 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
30 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
13 Magnesium, Mg
2.72 Niacin
2.35 Zinc, Zn
0.82 Iron, Fe
0.71 Pantothenic acid
0.54 Thiamin
0.3 Vitamin C
0.26 Vitamin B-6
0.22 Riboflavin
0.09 Copper, Cu
0.033 Manganese, Mn
0.003 Folic acid
0.0013 Vitamin B-12

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