Beef, ribeye cap steak, 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
67310 Water
19700 Protein
10600 Total lipid (fat)
3839 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2324 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1364 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
890 ASH, TOTAL
450 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
310 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
294 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
254 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
111 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
68 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
64 Cholesterol
63 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
55 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
18 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0254 Selenium, Se
0.00296 Vitamin B-12
0.0015 Vitamin K (phylloquinone)

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