Pork, fresh, loin, blade (roasts), bone-in, separable lean only, cooked, 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
62240 Water
25700 Protein
11890 Total lipid (fat)
4257 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4202 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2403 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1345 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1334 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1308 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1140 ASH, TOTAL
337 Potassium, K
237 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
203 Phosphorus, P
139 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
83 Cholesterol
78 Sodium, Na
76 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
56 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
56 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
55 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
54 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
48 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
34 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
27 Calcium, Ca
20.77 Vitamin D
19 Magnesium, Mg
17 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
11 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
7 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
6.882 Niacin
6 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
6 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
4 FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3.41 Zinc, Zn
3 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
2 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1.398 Pantothenic acid
0.85 Iron, Fe
0.505 Thiamin
0.46 Vitamin B-6
0.403 Riboflavin
0.093 Copper, Cu
0.0412 Selenium, Se
0.018 Manganese, Mn
0.001 Retinol
0.0008 Vitamin B-12
0.0008 Vitamin D

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