Beef, ground, 95% lean meat / 5% 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	Priority	Nutrient
64760.00000000001	-	Water
27310	-	Protein
6370	-	Total lipid (fat)
1408	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
940	-	ASH, TOTAL
885	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
315	-	Potassium, K
203	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
199	-	Phosphorus, P
184	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
169	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
88	-	Cholesterol
70	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
58	-	Sodium, Na
47	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
41	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
22	-	Magnesium, Mg
19	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8	-	Calcium, Ca
6.86	-	Zinc, Zn
5.528	-	Niacin
5	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3.05	-	Iron, Fe
0.654	-	Pantothenic acid
0.357	-	Vitamin B-6
0.171	-	Riboflavin
0.079	-	Copper, Cu
0.034	-	Thiamin
0.0223	-	Selenium, Se
0.01	-	Manganese, Mn
0.006	-	Folic acid
0.00249	-	Vitamin B-12