Veal, grain-fed, loin chop, lean, braised

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
61280			Water
33230			Protein
5000			Total lipid (fat)
1885			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1100			ASH, TOTAL
1085			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
735			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
545			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
300			Potassium, K
215			Phosphorus, P
140			Cholesterol
110			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
60			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
59.67			Sodium, Na
30			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
25.33			Calcium, Ca
25			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
24.67			Magnesium, Mg
20			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
15			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
8.4			Niacin
5			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3.75			Zinc, Zn
1.61			Iron, Fe
0.29			Riboflavin
0.17			Copper, Cu
0.06			Thiamin