Beef, rib, rib roast with bone, lean, raw

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
69990			Water
21860			Protein
7310			Total lipid (fat)
3260			FATTY ACIDS, SATURATED, TOTAL
2910			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1880			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1000			ASH, TOTAL
1000			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
400			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
400			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
230			Fatty acids, total trans
230			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
200			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
190			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
90			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
80			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
75.62			Sodium, Na
70			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
50.37			Cholesterol
40			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
40			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
20			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9.4			Calcium, Ca
6.15			Niacin
5.65			Zinc, Zn
1.7			Iron, Fe
0.94			Pantothenic acid
0.3			Vitamin B-6
0.00235			Vitamin B-12