Pork, ground, 96% lean / 4% fat, cooked, pan-broiled

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
60080 Water
31690 Protein
6200 Total lipid (fat)
2109 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1470 ASH, TOTAL
1137 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
667 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
576 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
415 Potassium, K
261 Phosphorus, P
144 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
95.2 Choline, total
88 Sodium, Na
85 Cholesterol
83 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
64 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
46 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
38 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
29 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
25 Magnesium, Mg
25 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
22 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
20 Calcium, Ca
16 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
13 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10.293 Niacin
10 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9.5 Betaine
6 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2.59 Zinc, Zn
1.11 Iron, Fe
0.846 Pantothenic acid
0.627 Vitamin B-6
0.435 Riboflavin
0.433 Thiamin
0.4 Vitamin E (alpha-tocopherol)
0.049100000000000005 Selenium, Se
0.039 Copper, Cu
0.03 Tocopherol, gamma
0.013 Manganese, Mn
0.003 Folic acid
0.00083 Vitamin B-12

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