Pork, cured, ham, shoulder, arm picnic, lean, 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 Significant amount Priority Nutrient
63860 - Water
24940 - Protein
7040 - Total lipid (fat)
4067 - Glutamic acid
2960 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2363 - Aspartic acid
2115 - Lysine
1980 - Leucine
1620 👍 Arginine
1490 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1473 - Alanine
1297 👎 Glycine
1109 - Threonine
1094 - Isoleucine
1082 - Valine
1078 - Phenylalanine
1066 👎 Proline
1022 - Serine
894 - Histidine
818 - Tyrosine
720 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
659 👎 Methionine
640 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
375 - Cystine
299 👎 Tryptophan
270 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
90 - FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
90 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
80 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
30 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)

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