Beef, hip, sirloin tip 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
59120	-	Water
33020	-	Protein
6850	-	Total lipid (fat)
2980	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2970	-	FATTY ACIDS, SATURATED, TOTAL
1710	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1350	-	ASH, TOTAL
930	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
360	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
360	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
250	-	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)
170	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
76.93	-	Cholesterol
70	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
70	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
70	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
30	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
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)
10	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8.42	-	Zinc, Zn
5.96	-	Niacin
3.55	-	Iron, Fe
1.1	-	Pantothenic acid
0.26	-	Vitamin B-6
0.00246	-	Vitamin B-12