Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled

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
60380			Water
30500			Protein
8910			Total lipid (fat)
3099			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1988			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1370			ASH, TOTAL
1134			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
395			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
386			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
274			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
237			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
98			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
93			Cholesterol
90			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
75			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
71			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
51			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
44			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
42			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
31			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
21			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
16			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
9			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
7			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
7			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
4			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0016			Vitamin K (phylloquinone)