Pork meat, lean, ca. 10% 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 |
|---|---|---|---|
| 60200 | Water | ||
| 28500 | Protein | ||
| 9500 | Total lipid (fat) | ||
| 3500 | Fatty acids, total monounsaturated | ||
| 3380 | Fatty acids, total saturated | ||
| 1730 | Fatty acids, total polyunsaturated | ||
| 1600 | ASH, TOTAL | ||
| 1370 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 391 | Tryptophan | ||
| 290 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 243 | Potassium, K | ||
| 199 | Energy | ||
| 154 | Phosphorus, P | ||
| 75 | Cholesterol | ||
| 58 | Sodium, Na | ||
| 39 | Calcium, Ca | ||
| 20 | Magnesium, Mg | ||
| 10 | Niacin | ||
| 4 | Niacin | ||
| 0.32 | Copper, Cu | ||
| 0.28 | Zinc, Zn | ||
| 0.25 | Pyridoxine (Vitamin B6 | ||
| 0.2 | Iron, Fe | ||
| 0.19 | Thiamin | ||
| 0.1 | Vitamin E (alpha-tocopherol) | ||
| 0.02 | Riboflavin | ||
| 0.009 | Folic acid | ||
| 0.002 | Retinol | ||
| 0.002 | Vitamin A, IU | ||
| 0.0006 | Vitamin D | ||
| 0.00028000000000000003 | Vitamin B-12 |