Pork, shoulder, blade portion, bone-in, 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
58000	-	Water
26570	-	Protein
13200	-	Total lipid (fat)
5770	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3051	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1716	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1204	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
850	-	ASH, TOTAL
333	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
318	-	Potassium, K
217	-	Phosphorus, P
168	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
108.7	-	Choline, total
100	-	Cholesterol
97	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
94	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
60	-	Sodium, Na
48	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
48	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25	-	Calcium, Ca
24	-	Magnesium, Mg
14	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.2	-	Zinc, Zn
3.935	-	Niacin
3.5	-	Betaine
1.85	-	Iron, Fe
1.367	-	Pantothenic acid
0.526	-	Thiamin
0.47	-	Vitamin B-6
0.388	-	Riboflavin
0.137	-	Copper, Cu
0.045	-	Selenium, Se
0.013	-	Manganese, Mn
0.0009	-	Vitamin B-12