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	Significant amount	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