Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, raw

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
68600			Water
20100			Protein
10900			Total lipid (fat)
4381			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2309			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1209			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
900			ASH, TOTAL
673			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
373			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
272			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
270			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
135			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
90			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
89			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
68			Cholesterol
47			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
30			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
21			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.0287			Selenium, Se
0.0026			Vitamin B-12
0.0015			Vitamin K (phylloquinone)