Beef, chuck, cross rib roast, boneless, lean and fat, 3mm (1/8") 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
68260 Water
20430 Protein
10450 Total lipid (fat)
4230 FATTY ACIDS, SATURATED, TOTAL
4180 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2470 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1250 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
950 ASH, TOTAL
650 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
650 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
350 Fatty acids, total trans
320 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
307.03 Potassium, K
260 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
176.94 Phosphorus, P
140 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
120 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
100 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
62.46 Sodium, Na
53.08 Cholesterol
50 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
50 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
50 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
50 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
30 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
22.51 Magnesium, Mg
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.62 Calcium, Ca
5.83 Niacin
4.99 Zinc, Zn
2 Iron, Fe
0.95 Pantothenic acid
0.27 Vitamin B-6
0.23 Riboflavin
0.12 Thiamin
0.00246 Vitamin B-12

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