Pork, loin, centre cut (centre steak), boneless, lean and fat, 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	Priority	Nutrient
68950	-	Water
22050	-	Protein
8600	-	Total lipid (fat)
3610	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2100	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1190	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1150	-	ASH, TOTAL
930	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
339	-	Potassium, K
230	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
198	-	Phosphorus, P
120	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
80	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
70	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
60	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
53.9	-	Cholesterol
49.2	-	Sodium, Na
40	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
30	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
30	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
30	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
24.3	👎	Magnesium, Mg
20	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10.8	👍	Niacin
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, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
4.6	👍	Calcium, Ca
1.5	👎	Zinc, Zn
1.1	-	Pantothenic acid
1.1	👍	Thiamin
0.6	👎	Iron, Fe
0.36	-	Vitamin B-6
0.18	👍	Riboflavin
0.12	-	Copper, Cu
0.0005	👍	Vitamin B-12