Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled
* 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 | 40% | |
| Riboflavin | 0.4 MG | 30% | |
| Niacin | 8.2 MG | 51% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 1 UG | 0% | |
| Choline, total | 88.4 MG | 16% | |
| Vitamin B-12 | 0.7 UG | 29% | |
| 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 | 1.0 MG | 5% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 221 MG | 18% | |
| Potassium, K | 366 MG | 8% | |
| Sodium, Na | 76 MG | 3% | |
| Zinc, Zn | 4.1 MG | 37% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 32.1 UG | 58% |
Nutrition Highlights
- Excellent source of protein with 27.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (37% DV).
- Rich source of Selenium, Se (58% of Daily Value per 100g).
- Good source of Thiamin (40% DV).
- Good source of Riboflavin (30% DV).
- Rich source of Niacin (51% of Daily Value per 100g).
About Pork, loin, leg cap steak, boneless, separable lean and fat, cooked, broiled
This lean cut of meat, sourced from the pork loin and leg, offers a high-protein punch perfect for building and maintaining muscle mass. With nearly 28 grams of protein per 100-gram serving, alongside zero carbohydrates and fiber, it's a fantastic option for those following low-carb diets or focused on satiety. The fat content is relatively low for a meat, making it a good choice for individuals watching their overall calorie intake while still seeking a satisfying meal. However, it's important to remember that the nutritional profile is based on cooked, broiled portions with separable lean and fat; trimming excess fat before cooking will further reduce the caloric and fat content.
Due to its versatility and relatively mild flavor, this cut readily adapts to various cooking methods. Broiling, as indicated in the nutritional information, is an excellent choice for preserving leanness and achieving a tender result. It's also delicious when grilled, pan-seared, or roasted, and pairs well with a wide range of herbs, spices, and sauces. From simple weeknight dinners to more elaborate meals, this meat provides a solid foundation for a balanced diet. Consider incorporating it into stir-fries, salads, or served alongside roasted vegetables for a complete and nutritious meal.
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