Pork, loin, tenderloin, lean, roasted

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
68100			Water
28400			Protein
2500			Total lipid (fat)
1400			ASH, TOTAL
1120			FATTY ACIDS, SATURATED, TOTAL
1020			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
670			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
403			Potassium, K
390			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
370			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
245			Phosphorus, P
88.9			Choline, total
80			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
69.9			Cholesterol
58.2			Sodium, Na
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
31			Magnesium, Mg
20			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
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			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
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)
9.7			Niacin
6.4			Calcium, Ca
4.3			Betaine
2.6			Zinc, Zn
1.44			Pantothenic acid
1.4			Thiamin
1.3			Iron, Fe
0.44			Vitamin B-6
0.38			Riboflavin
0.18			Copper, Cu
0.038200000000000005			Selenium, Se
0.013			Manganese, Mn