Beef, round, knuckle, tip side, steak, separable lean and fat, 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
73250 Water
21690 Protein
4000 Total lipid (fat)
1587 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1090 ASH, TOTAL
958 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
440 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
381 Potassium, K
215 Phosphorus, P
183 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
149 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
110 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
107 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
93 Hydroxyproline
61 Cholesterol
61 Sodium, Na
51 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
39 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
32 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
32 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
24 Magnesium, Mg
16 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
16 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9.8 Betaine
9 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
6 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5.557 Niacin
5.23 Zinc, Zn
5 Calcium, Ca
2.22 Iron, Fe
0.758 Pantothenic acid
0.616 Vitamin B-6
0.181 Riboflavin
0.17 Vitamin E (alpha-tocopherol)
0.095 Copper, Cu
0.066 Thiamin
0.0314 Selenium, Se
0.02 Tocopherol, gamma
0.02 Tocotrienol, alpha
0.011 Manganese, Mn
0.01 Tocopherol, beta
0.01 Tocopherol, delta
0.007 Folic acid
0.00307 Vitamin B-12
0.0012 Menaquinone-4
0.0002 Vitamin K (phylloquinone)

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