Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, all grades, raw

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
72510 Water
20670 Protein
5880 Total lipid (fat)
1837 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1190 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
900 ASH, TOTAL
577 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
355 Potassium, K
222 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
215 Phosphorus, P
165 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
156 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
143 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
94 Hydroxyproline
60 Sodium, Na
57 Cholesterol
49 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
49 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
39 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
24 Magnesium, Mg
21 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
13.4 Betaine
6 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5.49 Zinc, Zn
5.193 Niacin
4 Calcium, Ca
4 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
2.31 Iron, Fe
2 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
0.775 Pantothenic acid
0.656 Vitamin B-6
0.238 Riboflavin
0.18 Vitamin E (alpha-tocopherol)
0.094 Copper, Cu
0.079 Thiamin
0.0304 Selenium, Se
0.02 Tocopherol, gamma
0.014 Manganese, Mn
0.01 Tocopherol, delta
0.007 Folic acid
0.00393 Vitamin B-12
0.0015 Menaquinone-4
0.0002 Vitamin K (phylloquinone)

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