Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8" fat, select, cooked, grilled

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
64069.99999999999			Water
28360			Protein
6140			Total lipid (fat)
2322			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1347			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1210			ASH, TOTAL
727			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
270			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
181			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
160			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
137			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
85			Cholesterol
55			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
50			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
40			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
32			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
16			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
15			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
9			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.0363			Selenium, Se
0.00265			Vitamin B-12
0.0016			Vitamin K (phylloquinone)