Pork, shoulder, blade portion, 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
58000			Water
26570			Protein
13200			Total lipid (fat)
5770			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3051			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1716			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1204			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
850			ASH, TOTAL
333			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
318			Potassium, K
217			Phosphorus, P
168			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
108.7			Choline, total
100			Cholesterol
97			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
94			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
60			Sodium, Na
48			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
48			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25			Calcium, Ca
24			Magnesium, Mg
14			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.2			Zinc, Zn
3.935			Niacin
3.5			Betaine
1.85			Iron, Fe
1.367			Pantothenic acid
0.526			Thiamin
0.47			Vitamin B-6
0.388			Riboflavin
0.137			Copper, Cu
0.045			Selenium, Se
0.013			Manganese, Mn
0.0009			Vitamin B-12