Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, all grades, 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
65650 Water
26220 Protein
7200 Total lipid (fat)
2456 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1646 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1020 ASH, TOTAL
858 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
356 Potassium, K
284 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
225 Phosphorus, P
220 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
207 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
199 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
78 Cholesterol
78 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
59 Sodium, Na
53 FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
44 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
31 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
25 Magnesium, Mg
22 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
13.5 Betaine
13 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
8 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5.24 Zinc, Zn
5.187 Niacin
5 Calcium, Ca
2.59 Iron, Fe
0.856 Pantothenic acid
0.596 Vitamin B-6
0.267 Riboflavin
0.171 Copper, Cu
0.17 Vitamin E (alpha-tocopherol)
0.078 Thiamin
0.038700000000000005 Selenium, Se
0.03 Tocopherol, gamma
0.014 Manganese, Mn
0.01 Tocotrienol, alpha
0.008 Folic acid
0.0051600000000000005 Vitamin B-12
0.0013 Menaquinone-4
0.0002 Vitamin K (phylloquinone)

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