Beef, ground, 85% lean meat / 15% 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
55900		Water
27730		Protein
15300		Total lipid (fat)
6572		Fatty acids, total monounsaturated
5806		Fatty acids, total saturated
3175		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1973		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1220		ASH, TOTAL
568		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
477		Fatty acids, total polyunsaturated
415		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
407		Potassium, K
400		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
238		Phosphorus, P
160		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
147	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
123		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
91.4		Choline, total
89		Cholesterol
89		Sodium, Na
69		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
57		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
46		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
25		Magnesium, Mg
22		Calcium, Ca
9		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.62		Zinc, Zn
6.318		Niacin
2.93		Iron, Fe
0.807		Pantothenic acid
0.428		Vitamin B-6
0.191		Riboflavin
0.12		Vitamin E (alpha-tocopherol)
0.093		Copper, Cu
0.044		Thiamin
0.0224		Fluoride, F
0.0216		Selenium, Se
0.012		Manganese, Mn
0.01		Folic acid
0.003		Retinol
0.0028		Vitamin B-12
0.0017		Vitamin K (phylloquinone)