Beef, top loin petite roast/filet, boneless, separable lean and fat, trimmed to 1/8" 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
66400			Water
21100			Protein
11300			Total lipid (fat)
3733			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1957			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1223			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
900			ASH, TOTAL
602			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
265			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
258			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
231			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
121			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
101			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
82			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
69			Cholesterol
45			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
37			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
18			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
18			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0253			Selenium, Se
0.00282			Vitamin B-12
0.0015			Vitamin K (phylloquinone)