Pork, loin, centre cut (centre steak), boneless, lean, 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
73100 Water
23800 Protein
2400 Total lipid (fat)
1400 ASH, TOTAL
1070 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
610 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
352 Potassium, K
340 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
250 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
209 Phosphorus, P
80 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
55.8 Sodium, Na
52.5 Cholesterol
50 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
26 Magnesium, Mg
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10.3 Niacin
10 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5.3 Calcium, Ca
1.6 Zinc, Zn
1.1 Pantothenic acid
1 Iron, Fe
1 Thiamin
1 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
0.37 Vitamin B-6
0.19 Riboflavin
0.18 Vitamin E (alpha-tocopherol)
0.16 Copper, Cu
0.0469 Selenium, Se
0.001 Retinol
0.00045 Vitamin B-12

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