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	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)