Bologna, pork
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 |
|---|---|---|---|
| 60600 | - | Water | |
| 19870 | - | Total lipid (fat) | |
| 15300 | - | Protein | |
| 3500 | - | ASH, TOTAL | |
| 281 | - | Potassium, K | |
| 139 | - | Phosphorus, P | |
| 59 | - | Cholesterol | |
| 20 | - | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | |
| 20 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 14 | - | Magnesium, Mg | |
| 11 | - | Calcium, Ca | |
| 3.9 | - | Niacin | |
| 2.03 | - | Zinc, Zn | |
| 0.77 | - | Iron, Fe | |
| 0.72 | - | Pantothenic acid | |
| 0.523 | - | Thiamin | |
| 0.27 | - | Vitamin B-6 | |
| 0.157 | - | Riboflavin | |
| 0.08 | - | Copper, Cu | |
| 0.036 | - | Fluoride, F | |
| 0.036 | - | Manganese, Mn | |
| 0.00093 | - | Vitamin B-12 |