Beef, chuck, cross rib roast, boneless, lean and fat, 0mm (0") trim, 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
71400			Water
21320			Protein
6580			Total lipid (fat)
2670			FATTY ACIDS, SATURATED, TOTAL
2570			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1530			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1000			ASH, TOTAL
820			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
350			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
350			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
321.85			Potassium, K
230			Fatty acids, total trans
210			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
190			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
190			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
184.36			Phosphorus, P
80			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
70			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
70			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
64.4			Sodium, Na
51.02			Cholesterol
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
30			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
23.64			Magnesium, Mg
20			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
6.08			Niacin
5.39			Calcium, Ca
5.24			Zinc, Zn
2.1			Iron, Fe
0.99			Pantothenic acid
0.28			Vitamin B-6
0.25			Riboflavin
0.13			Thiamin
0.00261			Vitamin B-12