Beef, loin, tenderloin roast, separable lean only, boneless, trimmed to 0" fat, select, cooked, roasted

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
65710			Water
27550			Protein
6540			Total lipid (fat)
2150			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1411			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1240			ASH, TOTAL
893			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
352			Potassium, K
349			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
318			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
259			Phosphorus, P
161			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
149			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
85			Cholesterol
77			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
68			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
54			Sodium, Na
50			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
34			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
34			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
32			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
23			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
17			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
14			Magnesium, Mg
13			Calcium, Ca
13			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
11			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
7			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.76			Niacin
5			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3.7			Zinc, Zn
3.04			Iron, Fe
2			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.669			Vitamin B-6
0.4			Riboflavin
0.097			Copper, Cu
0.0254			Selenium, Se
0.009			Manganese, Mn
0.00421			Vitamin B-12
0.0016			Vitamin K (phylloquinone)