Pork, loin, centre cut (centre steak), boneless, lean, 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
61800 Water
32800 Protein
3800 Total lipid (fat)
1710 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1400 ASH, TOTAL
960 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
540 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
430 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
425 Potassium, K
255 Phosphorus, P
130 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
68.9 Cholesterol
60 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
59.1 Sodium, Na
50 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30.4 Magnesium, Mg
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
20 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10.8 Niacin
10 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
10 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6 Calcium, Ca
2.2 Zinc, Zn
2 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1.3 Pantothenic acid
1.2 Thiamin
0.8 Iron, Fe
0.54 Vitamin B-6
0.23 Riboflavin
0.2 Vitamin E (alpha-tocopherol)
0.14 Copper, Cu
0.054 Selenium, Se
0.002 Retinol
0.00066 Vitamin B-12

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