Beef, ground, 93% lean meat / 7% 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
63260			Water
27030			Protein
8430			Total lipid (fat)
1847			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1124			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
940			ASH, TOTAL
309			Potassium, K
286			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
236			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
226			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
197			Phosphorus, P
95			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
88			Cholesterol
71			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
59			Sodium, Na
58			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
41			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
41			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
27			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
21			Magnesium, Mg
12			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10			Calcium, Ca
9			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6.78			Zinc, Zn
6			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.408			Niacin
2.99			Iron, Fe
0.643			Pantothenic acid
0.353			Vitamin B-6
0.171			Riboflavin
0.079			Copper, Cu
0.035			Thiamin
0.022			Selenium, Se
0.01			Manganese, Mn
0.006			Folic acid
0.00249			Vitamin B-12