Pork, fresh, variety meats and by-products, chitterlings, cooked, simmered

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
67870		-	Water
20320		-	Total lipid (fat)
12490		-	Protein
9520		-	Fatty acids, total saturated
7073		-	Fatty acids, total monounsaturated
6572		👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5132		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3885		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1217		👎	Fatty acids, total polyunsaturated
980		👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
471	🏆	👍	Choline, total
368		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
300		-	ASH, TOTAL
289		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
277		-	Cholesterol
156		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
146		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
133		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
66		-	Phosphorus, P
58		-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
34		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
33		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
25		👍	Calcium, Ca
20		-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
18		-	Sodium, Na
14		-	Potassium, K
9		👎	Magnesium, Mg
1.85		👎	Zinc, Zn
1.47		👎	Iron, Fe
0.23		👎	Vitamin E (alpha-tocopherol)
0.089		-	Manganese, Mn
0.087		👍	Niacin
0.087		-	Pantothenic acid
0.046		-	Copper, Cu
0.046		👍	Riboflavin
0.04		-	Tocotrienol, alpha
0.03		-	Tocopherol, gamma
0.027		👎	Selenium, Se
0.014		👍	Thiamin
0.001		👎	Folic acid
0.00041999999999999996		👍	Vitamin B-12