USDA Commodity, pork, sausage, bulk/links/patties, frozen, 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 Significant amount Priority Nutrient
58660 - Water
20260 - Total lipid (fat)
19760 - Protein
8710 - Fatty acids, total monounsaturated
8051 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5532 - Fatty acids, total saturated
3568 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2312 👎 Fatty acids, total polyunsaturated
1967 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1576 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
540 - Sodium, Na
522 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
239 - Potassium, K
190 - Phosphorus, P
181 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
126 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
101 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
98 - Cholesterol
94 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
19 👎 Magnesium, Mg
15 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9 👍 Calcium, Ca
9 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
7 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
3 - FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
3 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.84 👎 Zinc, Zn
2.796 👍 Niacin
1.15 👎 Iron, Fe
0.732 👍 Thiamin
0.703 - Pantothenic acid
0.28 - Vitamin B-6
0.241 👍 Riboflavin
0.0008900000000000001 👍 Vitamin B-12

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