Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, select, cooked, grilled

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	Priority	Nutrient
65790	-	Water
26450	-	Protein
6430	-	Total lipid (fat)
1424	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1000	-	ASH, TOTAL
954	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
541	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
348	-	Potassium, K
223	-	Phosphorus, P
184	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
143	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
123	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
117	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
80	-	Cholesterol
58	-	Sodium, Na
48	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
36	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34	-	FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
26	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
24	-	Magnesium, Mg
20	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
13.1	-	Betaine
13	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
6	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5.49	-	Niacin
5.19	-	Zinc, Zn
5	-	Calcium, Ca
2.6	-	Iron, Fe
0.852	-	Pantothenic acid
0.615	-	Vitamin B-6
0.354	-	Riboflavin
0.253	-	Copper, Cu
0.072	-	Thiamin
0.038299999999999994	-	Selenium, Se
0.021	-	Manganese, Mn
0.00601	-	Vitamin B-12