Pork, loin roast, separable fat, 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 |
|---|---|---|---|
| 77100 | 🏆 | - | Total lipid (fat) |
| 33060 | 🏆 | - | Fatty acids, total monounsaturated |
| 29020 | 🏆 | - | Fatty acids, total saturated |
| 17710 | 🏆 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) |
| 9620 | 🏆 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
| 2941 | 🏆 | - | Energy |
| 1760 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) |
| 510 | 🏆 | - | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) |
| 19300 | - | Water | |
| 10800 | - | Fatty acids, total polyunsaturated | |
| 5200 | - | Protein | |
| 1030 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 590 | - | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | |
| 367.38 | - | Fatty acids, total trans | |
| 300 | - | ASH, TOTAL | |
| 146.953 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | |
| 91 | - | Phosphorus, P | |
| 70 | - | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | |
| 70 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 69 | - | Potassium, K |
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