Pork meat, fatty, ca. 40% fat, boiled (without salt), drained
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 |
---|---|---|---|
51500 | Significant | Total lipid (fat) | |
27000 | Water | ||
24300 | Significant | Fatty acids, total monounsaturated | |
19200 | Protein | ||
19000 | Significant | Fatty acids, total saturated | |
5790 | Fatty acids, total polyunsaturated | ||
5000 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
1500 | ASH, TOTAL | ||
540 | Energy | ||
460 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
246 | Tryptophan | ||
195 | Potassium, K | ||
141 | Phosphorus, P | ||
123 | Cholesterol | ||
29 | Sodium, Na | ||
13 | Calcium, Ca | ||
12 | Magnesium, Mg | ||
6.5 | Niacin | ||
2.9 | Iron, Fe | ||
2.4 | Niacin | ||
1.96 | Zinc, Zn | ||
0.7 | Vitamin E (alpha-tocopherol) | ||
0.28 | Thiamin | ||
0.26 | Pyridoxine (Vitamin B6 | ||
0.15 | Riboflavin | ||
0.08 | Copper, Cu | ||
0.004 | Folic acid | ||
0.002 | Retinol | ||
0.002 | Vitamin A, IU | ||
0.002 | Vitamin D | ||
0.0005600000000000001 | Vitamin B-12 |