Pork, loin, sirloin chop, bone-in, 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
62160			Water
31000			Protein
6900			Total lipid (fat)
2583			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2548			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1441			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1280			ASH, TOTAL
1038			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1035			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
760			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
160			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
88			Cholesterol
87			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
85			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
42			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
40			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
40			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
37			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
35			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
23			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
4			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3			FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)