Pork, loin, tenderloin, 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 Significant amount Priority Nutrient
75400 Water
22200 Protein
1300 Total lipid (fat)
1300 ASH, TOTAL
610 FATTY ACIDS, SATURATED, TOTAL
550 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
376 Potassium, K
360 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
250 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
230 Phosphorus, P
210 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
80.8 Choline, total
60 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
55.8 Cholesterol
54.3 Sodium, Na
50 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
26.9 Magnesium, Mg
20 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
10 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
10 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
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, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
9.6 Niacin
5.7 Calcium, Ca
3 Betaine
2.1 Zinc, Zn
1.3 Thiamin
1.2 Iron, Fe
1.1 Pantothenic acid
0.36 Vitamin B-6
0.29 Riboflavin
0.13 Copper, Cu
0.0308 Selenium, Se
0.015 Manganese, Mn
0.00065 Vitamin B-12

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