Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0" fat, select, cooked, roasted

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
64360			Water
29350			Protein
5250			Total lipid (fat)
1362			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1120			ASH, TOTAL
808			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
423			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
206			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
140			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
100			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
95			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
84			Cholesterol
35			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
33			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
25			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
17			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
14			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
11			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.0345			Selenium, Se
0.0044			Vitamin B-12
0.0016			Vitamin K (phylloquinone)