Pork, loin chop, lean, BBQ'd, no added 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 |
|---|---|---|---|
| 330 | 🏆 | - | Sulphur (S) |
| 63200 | - | Water | |
| 30600 | - | Protein | |
| 4500 | - | Total lipid (fat) | |
| 1840 | - | Fatty acids, total monounsaturated | |
| 1560 | - | Fatty acids, total saturated | |
| 1400 | - | ASH, TOTAL | |
| 980 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 687 | - | Energy | |
| 670 | - | Fatty acids, total polyunsaturated | |
| 500 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 400 | - | Potassium, K | |
| 250 | - | Phosphorus, P | |
| 130 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 110 | - | Chloride (Cl) | |
| 58 | - | Sodium, Na | |
| 50 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 41.769 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | |
| 30 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 24 | - | Magnesium, Mg |
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