Pork, fresh, variety meats and by-products, leaf fat, 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 |
|---|---|---|---|
| 94160 | 🏆 | - | Total lipid (fat) |
| 35250 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) |
| 26770 | 🏆 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) |
| 17090 | 🏆 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
| 6340 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 4090 | - | Water | |
| 1970 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 1760 | - | Protein | |
| 1370 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 940 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 182 | - | Arginine | |
| 146 | - | Lysine | |
| 123 | - | Leucine | |
| 84 | - | Valine | |
| 66 | - | Phenylalanine | |
| 58 | - | Threonine | |
| 46 | - | Isoleucine | |
| 29 | - | Tyrosine | |
| 26 | - | Methionine | |
| 20 | - | Histidine | |
| 15 | - | Cystine | |
| 6 | - | Tryptophan |