Snacks, pork skins, barbecue

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
57900 Protein
31800 Significant Total lipid (fat)
13780 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
7000 ASH, TOTAL
6960 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4100 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3410 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2667 Sodium, Na
2100 Water
990 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
400 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
250 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
220 Phosphorus, P
180 Potassium, K
115 Cholesterol
70 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
43 Calcium, Ca
40 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
20 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3.355 Niacin
1.5 Vitamin C
1.04 Iron, Fe
0.71 Zinc, Zn
0.432 Riboflavin
0.43 Pantothenic acid
0.35 Copper, Cu
0.156 Vitamin B-6
0.084 Thiamin
0.074 Manganese, Mn
0.031 Folic acid
0.00013000000000000002 Vitamin B-12

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