Beef, top loin filet, boneless, separable lean and fat, trimmed to 1/8" fat, choice, 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
55600 Water
26800 Protein
15900 Total lipid (fat)
5597 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2991 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1976 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100 ASH, TOTAL
776 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
491 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
395 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
321 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
153 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
144 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
110 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
85 Cholesterol
56 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
47 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
25 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
24 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)
4 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0343 Selenium, Se
0.00363 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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