Pork, fresh, loin, center rib (roasts), boneless, separable lean only, cooked, roasted

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	Priority	Nutrient
60610	-	Water
28810	-	Protein
10130	-	Total lipid (fat)
4019.9999999999995	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2200	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1140	-	ASH, TOTAL
1120	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
730	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
363	-	Potassium, K
330	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
222	-	Phosphorus, P
120	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
90	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
83	-	Cholesterol
60	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
50	-	Sodium, Na
24	-	Magnesium, Mg
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6	-	Calcium, Ca
2.83	-	Zinc, Zn
1	-	Iron, Fe
0.0432	-	Selenium, Se
0.012	-	Copper, Cu