Pork, shoulder, picnic (arm), 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
60270 Water
26680 Protein
12620 Total lipid (fat)
5440 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2700 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1360 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1060 ASH, TOTAL
1040 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
351 Potassium, K
350 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
247 Phosphorus, P
140 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
130 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
95 Cholesterol
80 Sodium, Na
80 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
30 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20 Magnesium, Mg
9 Calcium, Ca
4.314 Niacin
4.07 Zinc, Zn
1.42 Iron, Fe
0.578 Thiamin
0.357 Riboflavin
0.128 Copper, Cu
0.041 Manganese, Mn
0.00078 Vitamin B-12

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