Pork, fresh, loin, top loin (chops), boneless, separable lean only, cooked, pan-fried

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
64810			Water
30460			Protein
4620			Total lipid (fat)
1950			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1933			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1290			ASH, TOTAL
1110			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
576			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
568			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
568			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
390			Potassium, K
293			Phosphorus, P
131			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
87			Sodium, Na
69			Cholesterol
65			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
32			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
26			Magnesium, Mg
22			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
21			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
17			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
11			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10.85			Niacin
9			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8			Calcium, Ca
6			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
5			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.32			Zinc, Zn
2			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2			FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
1			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
1			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1			FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
0.84			Iron, Fe
0.657			Thiamin
0.233			Riboflavin
0.094			Copper, Cu
0.042			Selenium, Se
0.011			Manganese, Mn