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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