Beef, ground, 75% lean meat / 25% fat, crumbles, cooked, pan-browned

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	Nutrient
54500		Water
26280		Protein
18210		Total lipid (fat)
8240		Fatty acids, total monounsaturated
6926		Fatty acids, total saturated
3151		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
3112		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1100		ASH, TOTAL
546		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
497		Fatty acids, total polyunsaturated
420		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
394		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
354		Potassium, K
214		Phosphorus, P
157		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
141	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
128		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
93		Sodium, Na
89		Cholesterol
81.5		Choline, total
67		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
46		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
45		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
34		Calcium, Ca
22		Magnesium, Mg
10		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.17		Zinc, Zn
5.345		Niacin
2.63		Iron, Fe
0.807		Pantothenic acid
0.428		Vitamin B-6
0.191		Riboflavin
0.12		Vitamin E (alpha-tocopherol)
0.08		Copper, Cu
0.046		Thiamin
0.0216		Selenium, Se
0.012		Folic acid
0.012		Manganese, Mn
0.003		Retinol
0.0028		Vitamin B-12
0.0022		Vitamin K (phylloquinone)