Beef, ground, 93% lean meat / 7% fat, patty, cooked, broiled

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
63810			Water
26220			Protein
8940			Total lipid (fat)
1961			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1328			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1050			ASH, TOTAL
342			Potassium, K
286			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
266			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
233			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
205			Phosphorus, P
98			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
88			Cholesterol
84.8			Choline, total
77			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
66			Sodium, Na
50			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
47			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
42			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
27			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
22			Magnesium, Mg
13			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
12			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9			Calcium, Ca
8			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
7.6			Betaine
6.41			Zinc, Zn
5.827			Niacin
2.78			Iron, Fe
0.658			Pantothenic acid
0.406			Vitamin B-6
0.176			Riboflavin
0.094			Copper, Cu
0.043			Thiamin
0.0215			Selenium, Se
0.014			Manganese, Mn
0.007			Folic acid
0.0025099999999999996			Vitamin B-12
0.0012			Vitamin K (phylloquinone)