Beef, chuck, cross rib steak, boneless, lean and fat, 3mm (1/8") trim, cooked, braised

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
53520 Water
36050 Protein
9860 Total lipid (fat)
4040 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3930 FATTY ACIDS, SATURATED, TOTAL
2280 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1190 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
950 ASH, TOTAL
560 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
560 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
330 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
310 Fatty acids, total trans
270 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
263 Potassium, K
240 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
196.88 Phosphorus, P
120 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
110 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
110 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
91.2 Cholesterol
80 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
63 Sodium, Na
60 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
50 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
40 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24.5 Magnesium, Mg
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8.22 Zinc, Zn
6.97 Calcium, Ca
5.83 Niacin
3.33 Iron, Fe
0.99 Pantothenic acid
0.33 Riboflavin
0.21 Vitamin B-6
0.07 Thiamin
0.0024300000000000003 Vitamin B-12

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