Pollock is a widely consumed white fish offering a very high protein yield with minimal fat, making it one of the more calorie-efficient complete protein sources within the animal food category. Its protein content supports muscle protein synthesis, enzyme and antibody production, and the maintenance of nitrogen balance in tissues throughout the body. Pollock is a consistent source of vitamin B12, providing this critical nutrient in fully bioavailable form to support neurological function, red blood cell maturation, and homocysteine metabolism. Selenium is notably concentrated in pollock and supports the selenoprotein enzymes that regulate thyroid hormone metabolism, reproductive function, and cellular redox balance. Phosphorus supports osseous tissue and dental mineralization and serves as the structural backbone of ATP, phospholipids, and nucleotide coenzymes. Niacin content in pollock contributes to NAD+ biosynthesis, a coenzyme essential for glycolysis, the citric acid cycle, and beta-oxidation of fatty acids. Pollock provides iodine, which is required for thyroid hormone synthesis and directly influences basal metabolic rate and thermogenic capacity. Potassium in pollock supports cellular electrochemical gradients, cardiac and skeletal muscle function, and fluid homeostasis. The omega-3 fatty acid content, while modest due to the fish's low overall fat level, still provides EPA and DHA in biologically useful amounts for membrane function and inflammatory balance. Choline is present in pollock and supports liver lipid export, phosphatidylcholine synthesis, and acetylcholine production in the nervous system. Zinc contributes to immune system function, testosterone production, and wound healing across multiple organ systems. The lean nature of pollock makes it easily digestible and suitable as a primary protein source within both strict carnivore and broader animal-based dietary frameworks.

• Cholesterol: 56mg (supports hormone synthesis, cellular membrane structure, and fat-soluble vitamin absorption)
• Sodium: 78mg (contributes to fluid regulation, nerve conduction, and muscle contraction)
• Potassium: 356mg (supports electrolyte balance, cardiovascular function, and muscular activity)
• Selenium: 12mcg (involved in antioxidant enzyme activity, thyroid hormone metabolism, and immune defense)
• Phosphorus: 220mg (contributes to bone mineralization, ATP production, and cellular repair)
• Magnesium: 10mg (supports muscle function, ATP synthesis, and nervous system regulation)
• Iron: 0.3mg (involved in oxygen transport, red blood cell production, and metabolic energy)
• Zinc: 0.2mg (contributes to immune signaling, enzyme activity, and tissue repair)
• Niacin (B3): 0.5mg (involved in cellular energy metabolism and NAD production)
• Vitamin B6: 0.14mg (supports protein metabolism, neurotransmitter production, and amino acid processing)
• Riboflavin (B2): 0.05mg (contributes to energy production and cellular growth)
• Pantothenic Acid (B5): 0.2mg (involved in fat metabolism and hormone synthesis)
• Vitamin B12: 1.3mcg (supports neurological function, DNA synthesis, and red blood cell formation)
• Vitamin E: 0.28mg (contributes to antioxidant protection and cellular membrane integrity)
• Choline: 50mg (supports cellular membrane production, neurotransmitter synthesis, and liver function)
• Thiamin (B1): 0.05mg (involved in carbohydrate metabolism and nervous system support)
• Iodine (trace) (contributes to thyroid hormone synthesis and metabolic regulation)
• Omega-3 fatty acids (EPA+DHA): 0.26g (contribute to cardiovascular function and cellular membrane integrity)

These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.