Pork, leg, inside, boneless, lean, roasted

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
63800			Water
31670			Protein
4200			Total lipid (fat)
1830			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1010			ASH, TOTAL
970			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
520			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
470			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
375			Potassium, K
260			Phosphorus, P
130			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
80.6			Cholesterol
65.3			Sodium, Na
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
50			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30.1			Magnesium, Mg
30			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
11.9			Niacin
10			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10			FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
10			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.3			Calcium, Ca
3.1			Zinc, Zn
1.3			Pantothenic acid
1.2			Iron, Fe
1			Thiamin
0.46			Vitamin B-6
0.31			Riboflavin
0.25			Copper, Cu
0.00063			Vitamin B-12