Pork, loin, rib chop (rib end), bone-in, lean, broiled

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
65140	-	Water
25790	-	Protein
8360	-	Total lipid (fat)
3216	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1760	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1020	-	ASH, TOTAL
914	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
783	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
343	-	Potassium, K
218	-	Phosphorus, P
212	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
101	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
68	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
66	-	Cholesterol
57	-	Sodium, Na
50	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
31	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
26	👎	Calcium, Ca
25	👎	Magnesium, Mg
7.855	👎	Niacin
5	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.25	👍	Zinc, Zn
0.68	👎	Iron, Fe
0.569	👍	Thiamin
0.219	👍	Riboflavin
0.088	-	Copper, Cu
0.045399999999999996	👎	Selenium, Se
0.007	-	Manganese, Mn