Pork, fresh, leg (ham), rump half, separable lean only, raw

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
74780	-	Water
21810	-	Protein
2930	-	Total lipid (fat)
1120	-	ASH, TOTAL
1067	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1048	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
591	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
513	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
513	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
359	-	Potassium, K
314	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
235	-	Phosphorus, P
76	-	Sodium, Na
67	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
63	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
62	-	Cholesterol
35	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
22	-	Magnesium, Mg
19	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
18	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
18	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
15	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
15	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
12	-	Calcium, Ca
8	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
6.042	-	Niacin
2	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
1.85	-	Zinc, Zn
0.67	-	Iron, Fe
0.658	-	Pantothenic acid
0.557	-	Vitamin B-6
0.545	-	Thiamin
0.34	-	Riboflavin
0.08	-	Copper, Cu
0.0212	-	Selenium, Se
0.01	-	Manganese, Mn
0.00035999999999999997	-	Vitamin B-12