Pork, fresh, variety meats and by-products, feet, 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
64989.99999999999			Water
23160			Protein
12590			Total lipid (fat)
6289			Fatty acids, total monounsaturated
5682			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3570			Fatty acids, total saturated
2464			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1092			Fatty acids, total polyunsaturated
930			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
905			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
680			ASH, TOTAL
493			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
154			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
132			Sodium, Na
114			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
88			Cholesterol
75			Phosphorus, P
70			Calcium, Ca
63			Potassium, K
54			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
53			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
22			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
14			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
12			FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
11			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6			Magnesium, Mg
1.13			Niacin
0.76			Zinc, Zn
0.58			Iron, Fe
0.303			Pantothenic acid
0.106			Riboflavin
0.07			Copper, Cu
0.053			Vitamin B-6
0.026			Thiamin
0.0233			Selenium, Se
0.02			Vitamin E (alpha-tocopherol)
0.01			Folic acid
0.0005200000000000001			Vitamin B-12