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	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