Pork, forequarter chop, lean, raw

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
74200 Water
19500 Protein
3900 Total lipid (fat)
1520 Fatty acids, total monounsaturated
1420 Fatty acids, total saturated
1100 ASH, TOTAL
890 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
600 Fatty acids, total polyunsaturated
476 Energy
460 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
380 Potassium, K
210 Sulphur (S)
200 Phosphorus, P
100 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
80 Chloride (Cl)
73 Sodium, Na
50 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
35.49 FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3
22 Magnesium, Mg
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16 Calcium, Ca
14.2 Fatty acids, total trans
10 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8.07 Niacin
3 Zinc, Zn
1.2 Iron, Fe
1.1 Pantothenic acid
0.74 Thiamin
0.63 Pyridoxine (Vitamin B6
0.3 Riboflavin
0.11 Copper, Cu
0.11 Fluoride, F
0.045 Folic acid
0.012 Selenium, Se
0.0033 BIOTIN
0.0008 Iodine (I)
0.0005 Vitamin B-12
0.0004 Vitamin D

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