Pork, fresh, variety meats and by-products, stomach, cooked, simmered

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
70720	-	Water
21400	-	Protein
7260	-	Total lipid (fat)
2990	-	Fatty acids, total saturated
2126	-	Fatty acids, total monounsaturated
1991	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1548	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1304	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
738	-	Fatty acids, total polyunsaturated
547	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
520	-	ASH, TOTAL
316	-	Cholesterol
146	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
129	-	Phosphorus, P
110	-	Fatty acids, total trans
94	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
85	-	Potassium, K
85	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
41	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
40	-	Sodium, Na
29	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
22	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
20	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
16	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
15	-	Calcium, Ca
15	-	Magnesium, Mg
11	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2.92	-	Zinc, Zn
1.38	-	Niacin
1.23	-	Iron, Fe
0.566	-	Pantothenic acid
0.239	-	Copper, Cu
0.188	-	Riboflavin
0.09	-	Vitamin E (alpha-tocopherol)
0.071	-	Manganese, Mn
0.040299999999999996	-	Selenium, Se
0.04	-	Thiamin
0.021	-	Vitamin B-6
0.02	-	Tocopherol, gamma
0.02	-	Tocotrienol, alpha
0.003	-	Folic acid
0.00047999999999999996	-	Vitamin B-12