Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8" fat, all grades, 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
59550			Water
28210			Protein
11680			Total lipid (fat)
4133			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2488			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1534			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1050			ASH, TOTAL
567			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
499			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
335			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
326			Potassium, K
275			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
178			Phosphorus, P
148			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
108			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
86			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
80			Cholesterol
60			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
59			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
56			Sodium, Na
55.9			Choline, total
48			FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
41			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
24			Magnesium, Mg
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
15			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
15			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
13.3			Betaine
12			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
8			Calcium, Ca
8			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
8			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
7.09			Zinc, Zn
6			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
5.85			Niacin
5			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2.13			Iron, Fe
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.645			Pantothenic acid
0.54			Vitamin B-6
0.292			Riboflavin
0.1			Vitamin E (alpha-tocopherol)
0.09			Thiamin
0.089			Copper, Cu
0.089			Manganese, Mn
0.0355			Selenium, Se
0.00233			Vitamin B-12
0.0016			Vitamin K (phylloquinone)