Salami, cooked, beef and pork
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 |
|---|---|---|---|
| 318 | 🏆 | - | Hydroxyproline |
| 152 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids) |
| 84 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3) |
| 0.028 | 🏆 | - | Menaquinone-4 |
| 45190 | - | Water | |
| 25900 | - | Total lipid (fat) | |
| 21850 | - | Protein | |
| 10219 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 9785 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 5619 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 4660 | - | ASH, TOTAL | |
| 3008 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 2256 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 2104 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 1929 | - | Glutamic acid | |
| 1285 | - | Aspartic acid | |
| 1189 | - | Glycine | |
| 1107 | - | Lysine | |
| 960 | - | Sugars, total | |
| 929 | - | Leucine |
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