Sausage, pork, chorizo, link or ground, 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
54770 Water
25100 Total lipid (fat)
13630 Protein
9786 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
9692 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5367 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
3758 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3704 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2720 ASH, TOTAL
2709 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
788 Sodium, Na
508 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
502 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
319 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
308 Potassium, K
242 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
171 Significant FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
161 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
156 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
149 Phosphorus, P
95 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
94 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
67 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
63 Cholesterol
57 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
52 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
50 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
34 Fatty acids, total polyunsaturated
31 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
30 Significant FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
23 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
21 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
20 Magnesium, Mg
19 Calcium, Ca
17 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
17 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
13 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
12 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
7 Hydroxyproline
7 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
7 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
7 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
6 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
5.47 Niacin
5 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
5 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
3 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1.68 Zinc, Zn
1.41 Iron, Fe
1 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
0.31 Riboflavin
0.207 Thiamin
0.093 Manganese, Mn
0.084 Copper, Cu
0.018600000000000002 Selenium, Se

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