Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled

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
59260			Water
25280			Protein
13430			Total lipid (fat)
4932			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2774			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1675			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
930			ASH, TOTAL
522			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
401			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
360			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
336			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
166			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
90			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
89			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
81			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
73			Cholesterol
43			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
25			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
18			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
18			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0322			Selenium, Se
0.0033599999999999997			Vitamin B-12
0.0016			Vitamin K (phylloquinone)