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

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
64810	-	Water
30460	-	Protein
4620	-	Total lipid (fat)
1950	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1933	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1290	-	ASH, TOTAL
1110	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
576	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
568	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
568	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
390	-	Potassium, K
293	-	Phosphorus, P
131	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
87	-	Sodium, Na
69	-	Cholesterol
65	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
32	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
26	-	Magnesium, Mg
22	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
21	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
17	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
11	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10.85	-	Niacin
9	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8	-	Calcium, Ca
6	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
5	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.32	-	Zinc, Zn
2	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2	-	FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
1	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.84	-	Iron, Fe
0.657	-	Thiamin
0.233	-	Riboflavin
0.094	-	Copper, Cu
0.042	-	Selenium, Se
0.011	-	Manganese, Mn