Beef, hip, sirloin tip roast, boneless, lean, 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
59750 Water
33400 Protein
5760 Total lipid (fat)
2570 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2530 FATTY ACIDS, SATURATED, TOTAL
1470 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1330 ASH, TOTAL
790 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
300 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
300 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
240 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
180 Fatty acids, total trans
160 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
140 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
76.73 Cholesterol
70 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
50 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
50 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
12 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, 20:0, EICOSANOIC (Arachidic acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8.53 Zinc, Zn
6.05 Niacin
3.59 Iron, Fe
1.11 Pantothenic acid
0.27 Vitamin B-6
0.0025 Vitamin B-12

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