Pork, loin, tenderloin, lean and fat, 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
68100 - Water
26600 - Protein
3600 - Total lipid (fat)
1400 - ASH, TOTAL
1370 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
900 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
580 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
530 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
433 - Potassium, K
256 - Phosphorus, P
110 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
67.3 - Cholesterol
60 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
54.1 - Sodium, Na
50 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30.9 👎 Magnesium, Mg
30 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 - FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
10 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10 - FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9.5 👍 Niacin
6.2 👍 Calcium, Ca
1.4 👎 Iron, Fe
1.3 - Pantothenic acid
1.3 👍 Thiamin
0.41 - Vitamin B-6
0.39 👍 Riboflavin
0.18 👎 Zinc, Zn
0.0007199999999999999 👍 Vitamin B-12

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