Pork, loin, tenderloin, 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
68100 - Water
28400 - Protein
2500 - Total lipid (fat)
1400 - ASH, TOTAL
1120 - FATTY ACIDS, SATURATED, TOTAL
1020 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
670 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
403 - Potassium, K
390 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
370 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
245 - Phosphorus, P
88.9 👍 Choline, total
80 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
69.9 - Cholesterol
58.2 - Sodium, Na
50 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
31 👎 Magnesium, Mg
20 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic 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, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
9.7 👍 Niacin
6.4 👍 Calcium, Ca
4.3 👍 Betaine
2.6 👎 Zinc, Zn
1.44 - Pantothenic acid
1.4 👍 Thiamin
1.3 👎 Iron, Fe
0.44 - Vitamin B-6
0.38 👍 Riboflavin
0.18 - Copper, Cu
0.038200000000000005 👎 Selenium, Se
0.013 - Manganese, Mn

Sources, terms of use and Acknowledgements
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