Pork, Leg sirloin tip roast, boneless, separable lean and fat, 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
66990			Water
31110			Protein
2560			Total lipid (fat)
1140			ASH, TOTAL
939			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
926			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
501			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
384			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
384			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
363			Potassium, K
259			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
237			Phosphorus, P
106.6			Choline, total
84			Cholesterol
70			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
68			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43			Sodium, Na
25			Magnesium, Mg
23			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
13			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
12			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
9			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
9			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7.685			Niacin
7			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
6.3			Betaine
5			Calcium, Ca
2.86			Zinc, Zn
1.06			Iron, Fe
0.802			Pantothenic acid
0.603			Thiamin
0.51			Riboflavin
0.491			Vitamin B-6
0.068			Copper, Cu
0.037700000000000004			Selenium, Se
0.009			Manganese, Mn
0.001			Folic acid
0.00058			Vitamin B-12