Beef, hip, outside (bottom) round roast, boneless, lean and fat, 3mm (1/8") trim, 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	Priority	Nutrient
57970	-	Water
33670	-	Protein
6950	-	Total lipid (fat)
2980	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2770	-	FATTY ACIDS, SATURATED, TOTAL
1650	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1200	-	ASH, TOTAL
790	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
430	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
430	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
230	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
220	-	Fatty acids, total trans
190	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
180	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
90	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
80	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
80	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
77.95	-	Cholesterol
56.38	-	Sodium, Na
40	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
40	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
7.27	-	Zinc, Zn
7.17	-	Niacin
5.91	-	Calcium, Ca
3.83	-	Iron, Fe
1.2	-	Pantothenic acid
0.29	-	Vitamin B-6
0.00222	-	Vitamin B-12