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	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)