Pork, loin, rib chop (rib end), 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
65140			Water
25790			Protein
8360			Total lipid (fat)
3216			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1760			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1020			ASH, TOTAL
914			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
783			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
343			Potassium, K
218			Phosphorus, P
212			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
101			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
68			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
66			Cholesterol
57			Sodium, Na
50			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
31			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
26			Calcium, Ca
25			Magnesium, Mg
7.855			Niacin
5			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.25			Zinc, Zn
0.68			Iron, Fe
0.569			Thiamin
0.219			Riboflavin
0.088			Copper, Cu
0.045399999999999996			Selenium, Se
0.007			Manganese, Mn