Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, choice, 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 Significant amount Priority Nutrient
65019.99999999999 Water
26070 Protein
8109.999999999999 Total lipid (fat)
2815 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1855 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1030 ASH, TOTAL
848 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
342 Potassium, K
281 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
260 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
232 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
223 Phosphorus, P
223 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
74 Cholesterol
74 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
61 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
59 Sodium, Na
58 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
53 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
31 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
24 Magnesium, Mg
15.5 Betaine
13 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
11 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6.85 Zinc, Zn
5.165 Niacin
5 Calcium, Ca
2.57 Iron, Fe
0.784 Pantothenic acid
0.567 Vitamin B-6
0.268 Riboflavin
0.18 Vitamin E (alpha-tocopherol)
0.097 Copper, Cu
0.068 Thiamin
0.040100000000000004 Selenium, Se
0.02 Tocopherol, gamma
0.013 Manganese, Mn
0.011 Folic acid
0.01 Tocopherol, delta
0.00456 Vitamin B-12
0.0018 Menaquinone-4
0.0004 Vitamin K (phylloquinone)

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