Pork, Leg Cap Steak, boneless, separable 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
75180	-	Water
21640	-	Protein
3390	-	Total lipid (fat)
1556	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1540	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1020	-	ASH, TOTAL
768	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
422	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
422	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
369	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
365	-	Potassium, K
207	-	Phosphorus, P
110	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
73	-	Sodium, Na
71.9	-	Choline, total
63	-	Cholesterol
59	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
41	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
22	-	Magnesium, Mg
22	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
14	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
13	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
13	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
7.092	-	Niacin
7	-	Calcium, Ca
6.3	-	Betaine
3.18	-	Zinc, Zn
0.84	-	Iron, Fe
0.802	-	Pantothenic acid
0.553	-	Vitamin B-6
0.525	-	Thiamin
0.423	-	Riboflavin
0.057	-	Copper, Cu
0.0252	-	Selenium, Se
0.009	-	Manganese, Mn
0.001	-	Folic acid
0.00064	-	Vitamin B-12