Pork, fresh, ground, cooked

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
52750	-	Water
25690	-	Protein
20770	-	Total lipid (fat)
9250	-	Fatty acids, total monounsaturated
8330	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
7720	-	Fatty acids, total saturated
4670	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2500	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1870	-	Fatty acids, total polyunsaturated
1640	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1290	-	ASH, TOTAL
630	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
362	-	Potassium, K
330	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
226	-	Phosphorus, P
150	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
94	-	Cholesterol
88.3	-	Choline, total
80	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
73	-	Sodium, Na
70	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
24	-	Magnesium, Mg
22	-	Calcium, Ca
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4.206	-	Niacin
3.21	-	Zinc, Zn
1.29	-	Iron, Fe
0.706	-	Thiamin
0.7	-	Vitamin C
0.391	-	Vitamin B-6
0.22	-	Riboflavin
0.21	-	Vitamin E (alpha-tocopherol)
0.044	-	Copper, Cu
0.0354	-	Selenium, Se
0.006	-	Folic acid
0.002	-	Retinol
0.00054	-	Vitamin B-12
0.0005	-	Vitamin D