Pork, cured, ham, whole, lean, bone-in, unheated

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	Priority	Nutrient
77570	-	Water
14100	-	Protein
3660	-	ASH, TOTAL
3638	👍	Glutamic acid
3500	-	Total lipid (fat)
2400	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2113	-	Aspartic acid
1892	-	Lysine
1771	-	Leucine
1449	👍	Arginine
1317	-	Alanine
1210	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160	👍	Glycine
1107	-	Sodium, Na
992	-	Threonine
978	-	Isoleucine
967	-	Valine
964	-	Phenylalanine
953	👍	Proline
914	-	Serine
800	-	Histidine
732	-	Tyrosine
590	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
589	👎	Methionine
520	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
336	👍	Cystine
268	👎	Tryptophan
251	-	Potassium, K
220	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
70	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6	👎	Calcium, Ca