Pork, Leg sirloin tip roast, boneless, separable lean and fat, cooked, braised

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
66990	-	Water
31110	-	Protein
2560	-	Total lipid (fat)
1140	-	ASH, TOTAL
939	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
926	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
501	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
384	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
384	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
363	-	Potassium, K
259	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
237	-	Phosphorus, P
106.6	-	Choline, total
84	-	Cholesterol
70	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
68	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43	-	Sodium, Na
25	-	Magnesium, Mg
23	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
13	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7.685	-	Niacin
7	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
6.3	-	Betaine
5	-	Calcium, Ca
2.86	-	Zinc, Zn
1.06	-	Iron, Fe
0.802	-	Pantothenic acid
0.603	-	Thiamin
0.51	-	Riboflavin
0.491	-	Vitamin B-6
0.068	-	Copper, Cu
0.037700000000000004	-	Selenium, Se
0.009	-	Manganese, Mn
0.001	-	Folic acid
0.00058	-	Vitamin B-12