Beef, ribeye petite roast/filet, boneless, separable lean only, trimmed to 0" fat, all grades, 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
71570			Water
22660			Protein
4660			Total lipid (fat)
1757			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1060			ASH, TOTAL
1010.9999999999999			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
491			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
215			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
138			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
126			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
115			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
65			Cholesterol
56			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
36			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
31			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
23			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
12			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
9			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.023899999999999998			Selenium, Se
0.00298			Vitamin B-12
0.0015			Vitamin K (phylloquinone)