Pork, cured, shoulder, arm picnic, separable lean only, 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
63860			Water
24940			Protein
7040			Total lipid (fat)
4067			Glutamic acid
2960			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2363			Aspartic acid
2115			Lysine
1980			Leucine
1620			Arginine
1490			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1473			Alanine
1297			Glycine
1109			Threonine
1094			Isoleucine
1082			Valine
1078			Phenylalanine
1066			Proline
1022			Serine
894			Histidine
818			Tyrosine
720			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
659			Methionine
640			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
375			Cystine
299			Tryptophan
270			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
90			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
90			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
80			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
30			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)