Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked

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
58980		Water
25930		Protein
14360		Total lipid (fat)
3083		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1774		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
920		ASH, TOTAL
513		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
400		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
354		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
286		Potassium, K
186		Phosphorus, P
155		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
133	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
111		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
88		Cholesterol
66		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
64		Sodium, Na
51		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
41		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
20		Magnesium, Mg
18		Calcium, Ca
16		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
11		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.45		Zinc, Zn
4.927		Niacin
3		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.74		Iron, Fe
1		FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.598		Pantothenic acid
0.338		Vitamin B-6
0.171		Riboflavin
0.079		Copper, Cu
0.04		Thiamin
0.0224		Fluoride, F
0.021		Selenium, Se
0.01		Manganese, Mn
0.006		Folic acid
0.00249		Vitamin B-12