Beef, ground, 97% lean meat / 3% 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
67960 Water
26360 Protein
4460 Total lipid (fat)
1105 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1060 ASH, TOTAL
894 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
353 Potassium, K
208 Phosphorus, P
186 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
113 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
109 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
88 Cholesterol
86 Choline, total
64 Sodium, Na
57 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
43 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
39 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
23 Magnesium, Mg
23 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
16 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)
7.2 Betaine
7 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
7 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.45 Zinc, Zn
6.051 Niacin
5 Calcium, Ca
2.88 Iron, Fe
0.658 Pantothenic acid
0.418 Vitamin B-6
0.176 Riboflavin
0.098 Copper, Cu
0.041 Thiamin
0.0215 Selenium, Se
0.015 Manganese, Mn
0.007 Folic acid
0.00244 Vitamin B-12
0.0014 Vitamin K (phylloquinone)

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