Pork, loin, rib half (country-style ribs), lean, braised

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
56160 Water
27740 Protein
14260 Total lipid (fat)
5802 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3150 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1665 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1413 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
920 ASH, TOTAL
361 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
297 Potassium, K
208 Phosphorus, P
181 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
105 Cholesterol
92 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
92 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
64 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
62 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
60 Sodium, Na
33 Calcium, Ca
23 Magnesium, Mg
12 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.715 Niacin
4.46 Zinc, Zn
2 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1.39 Iron, Fe
0.477 Thiamin
0.296 Riboflavin
0.105 Copper, Cu
0.048600000000000004 Selenium, Se
0.011 Manganese, Mn

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