Pork, fresh, loin, center loin (roasts), bone-in, separable lean only, cooked, 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
63650	-	Water
28580	-	Protein
7950	-	Total lipid (fat)
3166	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3127	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1810	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1190	-	ASH, TOTAL
1027	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1012.9999999999999	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
962	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
183	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
105	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
75	-	Cholesterol
52	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
50	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
39	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
39	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
37	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
37	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
14	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
13	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
7	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
7	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)