Pork, cured, ham, whole, separable lean only, unheated

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
68260 - Water
22320 - Protein
5710 - Total lipid (fat)
3660 - ASH, TOTAL
3638 - Glutamic acid
2400 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2113 - Aspartic acid
1892 - Lysine
1771 - Leucine
1449 👍 Arginine
1317 - Alanine
1210 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160 👎 Glycine
992 - Threonine
978 - Isoleucine
967 - Valine
964 - Phenylalanine
953 👎 Proline
914 - Serine
800 - Histidine
732 - Tyrosine
590 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
589 👎 Methionine
520 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
336 - Cystine
268 👎 Tryptophan
220 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
70 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
60 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)

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