Pork, fresh, loin, blade (chops or roasts), boneless, 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	Significant amount	Priority	Nutrient
72940			Water
21350			Protein
3780			Total lipid (fat)
1513			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1473			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1110			ASH, TOTAL
857			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
468			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
434			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
434			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
375			Potassium, K
244			Phosphorus, P
99			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
65			Sodium, Na
58			Cholesterol
54			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
50			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
39			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
23			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
22			Magnesium, Mg
16			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
16			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
16			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6.848			Niacin
6			Calcium, Ca
6			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1.82			Zinc, Zn
0.86			Pantothenic acid
0.77			Iron, Fe
0.631			Thiamin
0.575			Vitamin B-6
0.237			Riboflavin
0.052			Copper, Cu
0.0391			Selenium, Se
0.01			Manganese, Mn
0.00049			Vitamin B-12