Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
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 |
---|---|---|---|
47670 | Water | ||
26780 | Protein | ||
25120 | Total lipid (fat) | ||
10860 | Fatty acids, total monounsaturated | ||
10000 | Fatty acids, total saturated | ||
900 | Fatty acids, total polyunsaturated | ||
233 | Potassium, K | ||
202 | Phosphorus, P | ||
104 | Cholesterol | ||
102 | Choline, total | ||
65 | Sodium, Na | ||
19 | Magnesium, Mg | ||
16 | FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA) | ||
13 | Calcium, Ca | ||
8.41 | Zinc, Zn | ||
3.13 | Iron, Fe | ||
3 | FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA) | ||
2.43 | Niacin | ||
1 | FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA) | ||
0.26 | Vitamin B-6 | ||
0.24 | Riboflavin | ||
0.2 | Vitamin E (alpha-tocopherol) | ||
0.126 | Copper, Cu | ||
0.07 | Thiamin | ||
0.0246 | Selenium, Se | ||
0.0224 | Fluoride, F | ||
0.005 | Folic acid | ||
0.00229 | Vitamin B-12 | ||
0.002 | Vitamin K (phylloquinone) | ||
0.0004 | Vitamin D |