Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, select, 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
68530			Water
20050			Protein
9390			Total lipid (fat)
3310			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2125			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1176			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
880			ASH, TOTAL
405			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
254			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
250			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
221			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
93			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
63			Cholesterol
56			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
52			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
47			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
24			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
15			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
11			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0252			Selenium, Se
0.00257			Vitamin B-12
0.0015			Vitamin K (phylloquinone)