USDA Commodity, pork, cured, ham, boneless, cooked, heated

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
71800			Water
18840			Protein
7620			Total lipid (fat)
3500			ASH, TOTAL
2864			Fatty acids, total monounsaturated
2625			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1701			Fatty acids, total saturated
1155			Sodium, Na
1112			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
747			Fatty acids, total polyunsaturated
595			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
451			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
292			Phosphorus, P
281			Potassium, K
190			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
77			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
73			Cholesterol
55			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
46			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
34			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
23.3			Vitamin C
21			Magnesium, Mg
10			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6			Calcium, Ca
6			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
4			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
3.553			Niacin
2.23			Zinc, Zn
0.873			Pantothenic acid
0.85			Iron, Fe
0.53			Thiamin
0.256			Vitamin B-6
0.238			Riboflavin
0.114			Copper, Cu
0.00141			Vitamin B-12