Pork, cured, ham, whole, separable lean only, unheated

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	Priority	Nutrient
68260	👎	Water
22320	-	Protein
5710	-	Total lipid (fat)
3660	-	ASH, TOTAL
3638	👍	Glutamic acid
2400	👍	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2113	-	Aspartic acid
1892	-	Lysine
1771	-	Leucine
1449	-	Arginine
1317	-	Alanine
1210	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160	👍	Glycine
992	-	Threonine
978	-	Isoleucine
967	-	Valine
964	👎	Phenylalanine
953	👍	Proline
914	👍	Serine
800	👎	Histidine
732	-	Tyrosine
590	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
589	👎	Methionine
520	👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
336	👍	Cystine
268	👍	Tryptophan
220	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
70	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
60	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)