Pork, cured, ham, whole, 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
68260			Water
22320			Protein
5710			Total lipid (fat)
3660			ASH, TOTAL
3638			Glutamic acid
2400			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2113			Aspartic acid
1892			Lysine
1771			Leucine
1449			Arginine
1317			Alanine
1210			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160			Glycine
992			Threonine
978			Isoleucine
967			Valine
964			Phenylalanine
953			Proline
914			Serine
800			Histidine
732			Tyrosine
590			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
589			Methionine
520			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
336			Cystine
268			Tryptophan
220			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
70			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
60			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)