Beef, ground, 95% lean meat / 5% fat, patty, cooked, broiled

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
65780 Water
26290 Protein
6800 Total lipid (fat)
1549 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1122 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1060 ASH, TOTAL
347 Potassium, K
228 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
206 Phosphorus, P
203 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
173 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
88 Cholesterol
85.4 Choline, total
78 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
65 Sodium, Na
59 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
45 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
42 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
33 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
30 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
22 Magnesium, Mg
22 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
12 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7.4 Betaine
7 Calcium, Ca
7 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.43 Zinc, Zn
5.939 Niacin
2.83 Iron, Fe
0.658 Pantothenic acid
0.412 Vitamin B-6
0.176 Riboflavin
0.096 Copper, Cu
0.042 Thiamin
0.0215 Selenium, Se
0.014 Manganese, Mn
0.007 Folic acid
0.0024700000000000004 Vitamin B-12
0.0013 Vitamin K (phylloquinone)

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