Pork, loin, tenderloin, lean, raw

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
75400	-	Water
22200	-	Protein
1300	-	Total lipid (fat)
1300	-	ASH, TOTAL
610	-	FATTY ACIDS, SATURATED, TOTAL
550	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
376	-	Potassium, K
360	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
250	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
230	-	Phosphorus, P
210	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
80.8	👍	Choline, total
60	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
55.8	-	Cholesterol
54.3	-	Sodium, Na
50	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
26.9	👎	Magnesium, Mg
20	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
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, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
9.6	👎	Niacin
5.7	👎	Calcium, Ca
3	👍	Betaine
2.1	👍	Zinc, Zn
1.3	👍	Thiamin
1.2	👎	Iron, Fe
1.1	👍	Pantothenic acid
0.36	👍	Vitamin B-6
0.29	👍	Riboflavin
0.13	-	Copper, Cu
0.0308	👎	Selenium, Se
0.015	-	Manganese, Mn
0.00065	👎	Vitamin B-12