Pork, cured, ham and water product, slice, boneless, separable lean only, heated, pan-broil

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
71200 Water
15090 Protein
5060 Total lipid (fat)
4690 Sugars, total
4270 ASH, TOTAL
4040 Glucose (dextrose)
1943 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1390 Sodium, Na
973 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
578 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
480 Fructose
472 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
272 Potassium, K
240 Phosphorus, P
170 Maltose
123 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
57 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
49 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
45 Cholesterol
35 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
24 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
23 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
17 Magnesium, Mg
14 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
13 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
9 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8 Calcium, Ca
4.5 Betaine
4.285 Niacin
2 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1.64 Zinc, Zn
0.74 Iron, Fe
0.689 Pantothenic acid
0.335 Vitamin B-6
0.308 Thiamin
0.137 Riboflavin
0.12 Vitamin E (alpha-tocopherol)
0.085 Copper, Cu
0.037 Manganese, Mn
0.032600000000000004 Selenium, Se
0.03 Tocopherol, gamma
0.03 Tocotrienol, alpha
0.013 Retinol
0.0045 Menaquinone-4
0.003 Folic acid
0.00044 Vitamin B-12

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