Pork, Leg Cap Steak, boneless, separable lean and fat, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.5 MG | 44% | |
| Riboflavin | 0.4 MG | 33% | |
| Niacin | 7.1 MG | 44% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 71.9 MG | 13% | |
| Vitamin B-12 | 0.6 UG | 27% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 0.8 MG | 5% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 207 MG | 17% | |
| Potassium, K | 365 MG | 8% | |
| Sodium, Na | 73 MG | 3% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 25.2 UG | 46% |
Nutrition Highlights
- Excellent source of protein with 21.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (29% DV).
- Good source of Selenium, Se (46% DV).
- Good source of Thiamin (44% DV).
- Good source of Riboflavin (33% DV).
- Good source of Niacin (44% DV).
About Pork, Leg Cap Steak, boneless, separable lean and fat, raw
This cut of pork comes from the leg of the animal and is known for being lean, with minimal fat marbling compared to other cuts. It's a good source of high-quality protein, providing over 21 grams per 100 grams, making it a solid choice for those looking to meet their daily protein needs. It's also relatively low in calories and contains no carbohydrates, which can be appealing for individuals following low-carb or ketogenic diets. The fat content is moderate, with most of it being found in the separable fat layer, which can be trimmed if desired. Like other pork products, it provides essential nutrients such as B vitamins, particularly thiamine and niacin, which support energy metabolism and overall cellular health.
In the kitchen, this cut is versatile and can be prepared in a variety of ways. It's often grilled, pan-seared, or broiled to bring out its natural flavors, and because it's lean, it benefits from quick cooking methods to prevent it from drying out. Marinating beforehand can help enhance tenderness and add moisture. It can also be sliced thin for stir-fries or cut into cubes for kebabs. For those mindful of fat intake, trimming any visible fat before cooking is an easy way to make the dish lighter while still enjoying its rich, meaty flavor.
Compare Pork, Leg Cap Steak, boneless, separable lean and fat, raw
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