Veal, grain-fed, rib chop, lean, broiled

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	Priority	Nutrient
62870	-	Water
30406	-	Protein
6327	-	Total lipid (fat)
1988	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1435	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1161	-	ASH, TOTAL
938	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
414.33	-	Potassium, K
312	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
240	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
232.67	-	Phosphorus, P
179	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
96	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
87.02	-	Cholesterol
85.33	-	Sodium, Na
47	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40	-	FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
39	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
37.33	-	Calcium, Ca
22.4	-	Magnesium, Mg
18	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
13	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
12	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
11	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.4	-	Niacin
4.8	-	Zinc, Zn
3	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.3	-	Iron, Fe
0.48	-	Copper, Cu
0.26	-	Riboflavin
0.15	-	Thiamin
0.0026	-	Vitamin B-12