Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" 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
57900			Water
27530			Protein
13400			Total lipid (fat)
5120			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3150			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1770			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1080			ASH, TOTAL
470			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
410			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
357			Potassium, K
320			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
209			Phosphorus, P
81			Cholesterol
73			Sodium, Na
40			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
30			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25			Magnesium, Mg
15			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8			Calcium, Ca
7.46			Zinc, Zn
4.45			Niacin
3			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.82			Iron, Fe
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.45			Pantothenic acid
0.26			Vitamin B-6
0.22			Riboflavin
0.105			Copper, Cu
0.09			Thiamin
0.016			Manganese, Mn
0.009			Folic acid
0.00261			Vitamin B-12