Deli-meat, prosciutto (parma ham) dry-cured

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
39860 - Water
26650 - Protein
16270 - Total lipid (fat)
7191 - Fatty acids, total monounsaturated
6696 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
6242 - FATTY ACIDS, SATURATED, TOTAL
5510 - ASH, TOTAL
3963 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2119 - FATTY ACIDS, POLYUNSATURATED, TOTAL
1968 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1944 - Sodium, Na
1753 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
587 - Potassium, K
413 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
263 - Phosphorus, P
225 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
94 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
81.06 - Cholesterol
77 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
72 - FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
70 👎 Fructose
60 👎 Galactose
45 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
44 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
42 - FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
42 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
41 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
39 🏆 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
37 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
30 👎 Glucose (dextrose)
26 👍 Magnesium, Mg
10 👍 Calcium, Ca
7.478 👍 Niacin
1.86 👍 Zinc, Zn
0.72 👎 Iron, Fe
0.717 👎 Thiamin
0.478 👍 Vitamin B-6
0.22 👍 Riboflavin
0.084 - Copper, Cu
0.01998 👍 Selenium, Se
0.011 - Manganese, Mn
0.00063 👍 Vitamin B-12
0.00019700000000000002 👎 Vitamin D

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