Beef, ground, 90% lean meat / 10% 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 Priority Nutrient
61330 Water
26620 Protein
11100 Total lipid (fat)
2423 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1434 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
930 ASH, TOTAL
391 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
319 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
300 Potassium, K
282 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
193 Phosphorus, P
126 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
99 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
88 Cholesterol
82 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
61 Sodium, Na
54 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
41 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
38 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
21 Magnesium, Mg
13 Calcium, Ca
12 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)
7 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.65 Zinc, Zn
5.228 Niacin
2.89 Iron, Fe
0.626 Pantothenic acid
0.347 Vitamin B-6
0.171 Riboflavin
0.079 Copper, Cu
0.037 Thiamin
0.0216 Selenium, Se
0.01 Manganese, Mn
0.006 Folic acid
0.00249 Vitamin B-12

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