Pork, loin, rib half (country-style ribs), lean, braised

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
56160	-	Water
27740	-	Protein
14260	-	Total lipid (fat)
5802	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3150	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1665	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1413	👎	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
920	-	ASH, TOTAL
361	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
297	-	Potassium, K
208	-	Phosphorus, P
181	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
105	-	Cholesterol
92	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
92	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
64	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
62	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
60	-	Sodium, Na
33	👍	Calcium, Ca
23	👍	Magnesium, Mg
12	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.715	👍	Niacin
4.46	👍	Zinc, Zn
2	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1.39	👎	Iron, Fe
0.477	👎	Thiamin
0.296	👍	Riboflavin
0.105	-	Copper, Cu
0.048600000000000004	👍	Selenium, Se
0.011	-	Manganese, Mn