Pork, cured, salt pork, 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 |
---|---|---|---|
80500 | Significant | Total lipid (fat) | |
37940 | Significant | Fatty acids, total monounsaturated | |
29380 | Significant | Fatty acids, total saturated | |
11000 | Water | ||
9400 | Fatty acids, total polyunsaturated | ||
5050 | Protein | ||
3650 | ASH, TOTAL | ||
2684 | Sodium, Na | ||
86 | Cholesterol | ||
66 | Potassium, K | ||
52 | Phosphorus, P | ||
19.3 | Choline, total | ||
7 | Magnesium, Mg | ||
6 | Calcium, Ca | ||
1.62 | Niacin | ||
0.9 | Zinc, Zn | ||
0.44 | Iron, Fe | ||
0.215 | Thiamin | ||
0.08 | Vitamin B-6 | ||
0.061 | Riboflavin | ||
0.05 | Copper, Cu | ||
0.0058 | Selenium, Se | ||
0.001 | Folic acid | ||
0.00029 | Vitamin B-12 | ||
0.0002 | Vitamin D |