Pork, pickled pork hocks

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
68020			Water
19110			Protein
10540			Total lipid (fat)
4700			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2760			ASH, TOTAL
2128			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1050			Sodium, Na
986			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
931			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
298			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
121			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
89			Cholesterol
76			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
72			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
64			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
60			Phosphorus, P
49			FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
47			Potassium, K
45			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
42			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
21			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
19			Calcium, Ca
17			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
13			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6			Magnesium, Mg
2.38			Zinc, Zn
1.14			Iron, Fe
1.1			Niacin
0.344			Pantothenic acid
0.17			Vitamin E (alpha-tocopherol)
0.082			Copper, Cu
0.08			Thiamin
0.068			Riboflavin
0.064			Vitamin B-6
0.0263			Selenium, Se
0.023			Retinol
0.022			Manganese, Mn
0.02			Tocopherol, gamma
0.02			Tocotrienol, alpha
0.01			Tocopherol, beta
0.006			Menaquinone-4
0.001			Folic acid
0.00051			Vitamin B-12