Pork, leg, inside, boneless, lean and fat, roasted

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
64379.99999999999 Water
30890 Protein
4420 Total lipid (fat)
1880 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1060 ASH, TOTAL
1030 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
530 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
400 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
390 Potassium, K
264 Phosphorus, P
150 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
82.2 Cholesterol
67.8 Sodium, Na
60 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
40 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30.7 Magnesium, Mg
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
12.2 Niacin
10 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
10 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5.8 Calcium, Ca
3 Zinc, Zn
1.2 Pantothenic acid
1.1 Iron, Fe
0.96 Thiamin
0.47 Vitamin B-6
0.3 Riboflavin
0.17 Copper, Cu
0.00063 Vitamin B-12

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