Pork, loin, rib roast, boneless, lean, raw

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
73290	-	Water
23010	-	Protein
3030	-	Total lipid (fat)
1350	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1170	-	ASH, TOTAL
770	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
410	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
399	-	Potassium, K
290	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
218	-	Phosphorus, P
110	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
56.9	-	Cholesterol
55.5	-	Sodium, Na
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
26.9	-	Magnesium, Mg
20	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10	-	Niacin
10	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
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)
5.1	-	Calcium, Ca
2.3	-	Zinc, Zn
1.2	-	Pantothenic acid
1	-	Thiamin
0.81	-	Iron, Fe
0.53	-	Vitamin B-6
0.19	-	Riboflavin
0.11	-	Copper, Cu
0.00066	-	Vitamin B-12