Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, 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
56900 Water
25500 Protein
16100.000000000002 Total lipid (fat)
6538 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3343 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1849 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100 ASH, TOTAL
731 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
512 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
429 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
358 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
173 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
171 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
130 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
85 Cholesterol
84 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
51 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
33 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
31 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.0365 Selenium, Se
0.00271 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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