Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0" fat, choice, 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
59780			Water
30210			Protein
9710			Total lipid (fat)
3444			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2188			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1380			ASH, TOTAL
1222			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
427			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
419			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
310			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
261			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
106			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
99			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
93			Cholesterol
83			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
75			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
57			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
47			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
45			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
34			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
22			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
21			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
18			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, 20:2 c,c EICOSADIENOIC (Omega-3)
4			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
4			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0016			Vitamin K (phylloquinone)