Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised

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
58000 Water
26570 Protein
13200 Total lipid (fat)
6199 Fatty acids, total monounsaturated
5770 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5708 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
5023 Fatty acids, total saturated
3051 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1716 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1402 Fatty acids, total polyunsaturated
1204 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1164 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
850 ASH, TOTAL
333 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
318 Potassium, K
217 Phosphorus, P
168 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
108.7 Choline, total
100 Cholesterol
97 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
94 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
62 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
60 Sodium, Na
49 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
48 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
48 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
37 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
25 Calcium, Ca
24 Magnesium, Mg
24 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
14 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
7 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
5.2 Zinc, Zn
3.935 Niacin
3.5 Betaine
2 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
1.85 Iron, Fe
1.367 Pantothenic acid
0.526 Thiamin
0.47 Vitamin B-6
0.388 Riboflavin
0.137 Copper, Cu
0.11 Vitamin E (alpha-tocopherol)
0.045 Selenium, Se
0.013 Manganese, Mn
0.0011 Vitamin D
0.0009 Vitamin B-12

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