Pork, fresh, loin, top loin (chops), boneless, enhanced, separable lean only, cooked, pan-broiled

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
64489.99999999999 - Water
28950 - Protein
5000 - Total lipid (fat)
2206 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1680 - ASH, TOTAL
1118 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
586 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
561 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
517 - Potassium, K
320 - Phosphorus, P
209 - Sodium, Na
155 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
75 - Cholesterol
70 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
68 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
35 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30 - Fatty acids, total trans
28 👎 Magnesium, Mg
22 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
19 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
13 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
11 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10.323 👍 Niacin
10 👍 Calcium, Ca
9 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2.4 👍 Betaine
2.02 👎 Zinc, Zn
2 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
2 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
0.786 - Pantothenic acid
0.631 👍 Thiamin
0.63 👎 Iron, Fe
0.489 - Vitamin B-6
0.23 👎 Vitamin E (alpha-tocopherol)
0.188 👍 Riboflavin
0.063 - Copper, Cu
0.05 - Tocopherol, gamma
0.037700000000000004 👎 Selenium, Se
0.02 - Tocotrienol, alpha
0.02 - Tocotrienol, gamma
0.001 👎 Folic acid
0.0005200000000000001 👍 Vitamin B-12

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