Pork, fresh, loin, center loin (chops), boneless, separable lean only, 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
72380 Water
23750 Protein
3090 Total lipid (fat)
1140 ASH, TOTAL
876 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
869 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
500 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
386 Potassium, K
251 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
231 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
228 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
221 Phosphorus, P
87 Sodium, Na
62 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
62 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
56 Cholesterol
30 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
28 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
26 Magnesium, Mg
15 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
8.21 Niacin
8 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
7 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
7 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
7 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6 Calcium, Ca
6 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
5 Fatty acids, total polyunsaturated
5 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
5 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
4 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
3 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
2 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
1.42 Zinc, Zn
1 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
1 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
1 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
1 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
0.7 Pantothenic acid
0.69 Thiamin
0.48 Iron, Fe
0.363 Vitamin B-6
0.203 Riboflavin
0.18 Vitamin E (alpha-tocopherol)
0.048 Copper, Cu
0.0469 Selenium, Se
0.001 Retinol
0.00041 Vitamin B-12

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