Lard

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
100000 Significant Total lipid (fat)
45100 Significant Fatty acids, total monounsaturated
41200 Significant FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
39200 Significant Fatty acids, total saturated
23800 Significant FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
13500 Significant FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
11200 Fatty acids, total polyunsaturated
10200 Significant FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2700 Significant FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1300 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1000 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1000 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
200 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
100 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
95 Cholesterol
49.7 Choline, total
0.6 Vitamin E (alpha-tocopherol)
0.11 Zinc, Zn
0.0025 Vitamin D
0.0002 Selenium, Se

Sources, terms of use and Acknowledgements
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