Pork, cured, ham -- water added, shank, bone-in, separable lean only, unheated
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 |
|---|---|---|---|
| 76530 | Water | ||
| 18650 | Protein | ||
| 3090 | ASH, TOTAL | ||
| 1870 | Total lipid (fat) | ||
| 1040 | Sodium, Na | ||
| 229 | Phosphorus, P | ||
| 229 | Potassium, K | ||
| 50 | Cholesterol | ||
| 18 | Magnesium, Mg | ||
| 7 | Calcium, Ca | ||
| 3.59 | Niacin | ||
| 1.99 | Zinc, Zn | ||
| 0.76 | Iron, Fe | ||
| 0.46 | Pantothenic acid | ||
| 0.322 | Thiamin | ||
| 0.246 | Vitamin B-6 | ||
| 0.218 | Riboflavin | ||
| 0.097 | Copper, Cu | ||
| 0.04 | Selenium, Se | ||
| 0.022 | Manganese, Mn | ||
| 0.00031 | Vitamin B-12 |