Beef, hip, sirloin tip roast, boneless, lean, 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
74260			Water
21910			Protein
2780			Total lipid (fat)
1210			FATTY ACIDS, SATURATED, TOTAL
1190			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1070			ASH, TOTAL
690			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
380			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
140			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
140			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
140			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
70			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
70			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
59.35			Sodium, Na
50.83			Cholesterol
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
30			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
20			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
10			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5.69			Niacin
5.38			Zinc, Zn
4.9			Calcium, Ca
2.14			Iron, Fe
0.96			Pantothenic acid
0.29			Vitamin B-6
0.00189			Vitamin B-12