Beef, ground, 75% lean meat / 25% fat, loaf, cooked, baked

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
57500 Water
24560 Protein
16500 Total lipid (fat)
7562 Fatty acids, total monounsaturated
6356 Fatty acids, total saturated
3682 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2031.0000000000002 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
890 ASH, TOTAL
558 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
456 Fatty acids, total polyunsaturated
408 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
407 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
256 Potassium, K
172 Phosphorus, P
153 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
144 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
130 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
88 Cholesterol
76.2 Choline, total
70 Sodium, Na
65 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
63 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
40 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
28 Calcium, Ca
18 Magnesium, Mg
11 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.04 Zinc, Zn
4.327 Niacin
2.43 Iron, Fe
0.541 Pantothenic acid
0.32 Vitamin B-6
0.171 Riboflavin
0.12 Vitamin E (alpha-tocopherol)
0.079 Copper, Cu
0.047 Thiamin
0.0197 Selenium, Se
0.009 Manganese, Mn
0.007 Folic acid
0.003 Retinol
0.00249 Vitamin B-12
0.0021000000000000003 Vitamin K (phylloquinone)

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