Pork, fresh, loin, top loin (chops), boneless, enhanced, separable lean only, cooked, pan-broiled

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
64489.99999999999	-	Water
28950	-	Protein
5000	-	Total lipid (fat)
2206	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1680	-	ASH, TOTAL
1118	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
586	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
561	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
517	-	Potassium, K
320	-	Phosphorus, P
209	-	Sodium, Na
155	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
75	-	Cholesterol
70	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
68	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
35	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30	-	Fatty acids, total trans
28	-	Magnesium, Mg
22	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
19	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
13	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
11	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10.323	-	Niacin
10	-	Calcium, Ca
9	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2.4	-	Betaine
2.02	-	Zinc, Zn
2	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
0.786	-	Pantothenic acid
0.631	-	Thiamin
0.63	-	Iron, Fe
0.489	-	Vitamin B-6
0.23	-	Vitamin E (alpha-tocopherol)
0.188	-	Riboflavin
0.063	-	Copper, Cu
0.05	-	Tocopherol, gamma
0.037700000000000004	-	Selenium, Se
0.02	-	Tocotrienol, alpha
0.02	-	Tocotrienol, gamma
0.001	-	Folic acid
0.0005200000000000001	-	Vitamin B-12