Pork, cured, ham, extra lean (approximately 4% fat), canned, roasted
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 |
---|---|---|---|
69450 | Water | ||
21160 | Protein | ||
4880 | Total lipid (fat) | ||
4000 | ASH, TOTAL | ||
2300 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
1135 | Sodium, Na | ||
1070 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
480 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
390 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
348 | Potassium, K | ||
209 | Phosphorus, P | ||
190 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
50 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
50 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
30 | Cholesterol | ||
21 | Magnesium, Mg | ||
6 | Calcium, Ca | ||
4.892 | 👍 | Niacin | |
2.23 | 👍 | Zinc, Zn | |
1.035 | 👍 | Thiamin | |
0.92 | Iron, Fe | ||
0.57 | Pantothenic acid | ||
0.45 | 👍 | Vitamin B-6 | |
0.247 | 👎 | Riboflavin | |
0.05 | Copper, Cu | ||
0.024 | Manganese, Mn | ||
0.0007099999999999999 | 👍 | Vitamin B-12 |