Pork, cured, ham and water product, slice, bone-in, separable lean only, heated, pan-broil

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
70210 Water
20900 Protein
3900 ASH, TOTAL
3630 Total lipid (fat)
1533 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1237 Sodium, Na
1100 Glucose (dextrose)
1100 Sugars, total
769 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
414 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
385 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
289 Potassium, K
258 Phosphorus, P
89 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
64 Cholesterol
59 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
24 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
19 Magnesium, Mg
17 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
16 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
14 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
13 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
12 Calcium, Ca
9 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
5.023 Niacin
5 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3.9 Betaine
2.25 Zinc, Zn
0.93 Iron, Fe
0.596 Pantothenic acid
0.449 Vitamin B-6
0.383 Thiamin
0.184 Riboflavin
0.13 Vitamin E (alpha-tocopherol)
0.113 Copper, Cu
0.04 Tocopherol, gamma
0.0245 Selenium, Se
0.022 Manganese, Mn
0.02 Tocotrienol, gamma
0.011 Retinol
0.01 Tocopherol, beta
0.01 Tocotrienol, alpha
0.0032 Menaquinone-4
0.002 Folic acid
0.00046 Vitamin B-12

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