Pork, loin, centre cut (centre chop), bone-in, lean, broiled

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
65010.00000000001 Water
26760 Protein
7290 Total lipid (fat)
2485 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1351 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1050 ASH, TOTAL
697 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
693 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
356 Potassium, K
228 Phosphorus, P
116 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
84 Cholesterol
78 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
72 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
56 Sodium, Na
37 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
27 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
26 Magnesium, Mg
23 Calcium, Ca
8.485 Niacin
4 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2.22 Zinc, Zn
0.8 Iron, Fe
0.624 Thiamin
0.243 Riboflavin
0.081 Copper, Cu
0.045700000000000005 Selenium, Se
0.009 Manganese, Mn

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