Beef, hip, sirloin tip roast, boneless, lean and fat, 3mm (1/8") trim, 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
59120 Water
33020 Protein
6850 Total lipid (fat)
2980 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2970 FATTY ACIDS, SATURATED, TOTAL
1710 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1350 ASH, TOTAL
930 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
360 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
360 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
250 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
220 Fatty acids, total trans
190 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
170 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
76.93 Cholesterol
70 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
70 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
70 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
50 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
30 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
10 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8.42 Zinc, Zn
5.96 Niacin
3.55 Iron, Fe
1.1 Pantothenic acid
0.26 Vitamin B-6
0.00246 Vitamin B-12

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