Pork, shoulder, picnic (arm), 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	Priority	Nutrient
60270	-	Water
26680	-	Protein
12620	-	Total lipid (fat)
5440	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2700	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1360	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1060	-	ASH, TOTAL
1040	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
351	-	Potassium, K
350	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
247	-	Phosphorus, P
140	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
130	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
95	-	Cholesterol
80	-	Sodium, Na
80	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20	-	Magnesium, Mg
9	-	Calcium, Ca
4.314	-	Niacin
4.07	-	Zinc, Zn
1.42	-	Iron, Fe
0.578	-	Thiamin
0.357	-	Riboflavin
0.128	-	Copper, Cu
0.041	-	Manganese, Mn
0.00078	-	Vitamin B-12