Pork, cured, ham, separable fat, boneless, 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
53000 Significant Total lipid (fat)
35650 Water
22105 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
11100 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7500 Protein
6055 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
5408 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1980 ASH, TOTAL
1167 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
637 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
616 Sodium, Na
440 Glucose (dextrose)
440 Sugars, total
381 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
290 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
272 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
249 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
174 Potassium, K
163 Significant FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
156 Hydroxyproline
151 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
143 Phosphorus, P
121 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
86 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
61 Cholesterol
51 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
11 Magnesium, Mg
4 Calcium, Ca
2.57 Niacin
1.9 Betaine
1.14 Zinc, Zn
0.76 Vitamin E (alpha-tocopherol)
0.5 Iron, Fe
0.345 Pantothenic acid
0.233 Thiamin
0.187 Vitamin B-6
0.18 Tocopherol, gamma
0.18 Tocotrienol, alpha
0.11 Tocotrienol, gamma
0.097 Copper, Cu
0.022 Manganese, Mn
0.021 Riboflavin
0.0158 Selenium, Se
0.013 Retinol
0.01 Tocopherol, beta
0.00031 Vitamin B-12

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