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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