Sausage, smoked, pork, pre-cooked, reduced fat

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
16450 Protein
13110 Total lipid (fat)
5460 Fatty acids, total monounsaturated
5060 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
4708 FATTY ACIDS, SATURATED, TOTAL
2975 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2590 ASH, TOTAL
2164 FATTY ACIDS, POLYUNSATURATED, TOTAL
1902 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1510 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1210 Sugars, total
630 Sucrose
567 Sodium, Na
540 Glucose (dextrose)
418 Potassium, K
301 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
179 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
115 Phosphorus, P
115 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
81 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
67 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
59.13 Cholesterol
50 Fructose
44 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
36 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
32 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
31 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12 Magnesium, Mg
8 Calcium, Ca
3.16 Niacin
1.2 Zinc, Zn
0.54 Iron, Fe
0.417 Thiamin
0.13 Vitamin B-6
0.126 Riboflavin
0.037 Copper, Cu
0.022 Manganese, Mn
0.0149 Selenium, Se
0.00041 Vitamin B-12
0.000312 Vitamin D

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