USDA Commodity, pork, sausage, bulk/links/patties, frozen, cooked

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
58660 Water
20260 Total lipid (fat)
19760 Protein
8710 Fatty acids, total monounsaturated
8051 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5532 Fatty acids, total saturated
3568 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2312 Fatty acids, total polyunsaturated
1967 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1576 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
540 Sodium, Na
522 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
239 Potassium, K
190 Phosphorus, P
181 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
126 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
101 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
98 Cholesterol
94 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
19 Magnesium, Mg
15 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9 Calcium, Ca
9 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
7 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
3 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
3 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.84 Zinc, Zn
2.796 Niacin
1.15 Iron, Fe
0.732 Thiamin
0.703 Pantothenic acid
0.28 Vitamin B-6
0.241 Riboflavin
0.0008900000000000001 Vitamin B-12

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