Beef, cured, sausage, cooked, smoked

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
53560	-	Water
26910	-	Total lipid (fat)
14110	-	Protein
11440	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
6030	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3860	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3000	-	ASH, TOTAL
1530	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1131	-	Sodium, Na
960	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
880	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
176	-	Potassium, K
105	-	Phosphorus, P
90	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
90	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
67	-	Cholesterol
60	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
13	-	Magnesium, Mg
7	-	Calcium, Ca
3.19	-	Niacin
2.8	-	Zinc, Zn
1.76	-	Iron, Fe
0.14	-	Riboflavin
0.11	-	Vitamin B-6
0.05	-	Thiamin
0.00186	-	Vitamin B-12