Pork, loin roast, lean, baked, 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 |
|---|---|---|---|
| 860 | 🏆 | - | Energy |
| 330 | 🏆 | - | Sulphur (S) |
| 61400 | - | Water | |
| 31900 | - | Protein | |
| 8600 | - | Total lipid (fat) | |
| 3580 | - | Fatty acids, total monounsaturated | |
| 2930 | - | Fatty acids, total saturated | |
| 1830 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 1270 | - | Fatty acids, total polyunsaturated | |
| 1200 | - | ASH, TOTAL | |
| 950 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 340 | - | Potassium, K | |
| 250 | - | Phosphorus, P | |
| 220 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | |
| 110 | - | Chloride (Cl) | |
| 90 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 57 | - | Sodium, Na | |
| 50 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 40 | - | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) | |
| 39.13 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 |
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