Beef, loin, bottom sirloin tri-tip 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
69140 Water
22320 Protein
7590 Total lipid (fat)
3200 FATTY ACIDS, SATURATED, TOTAL
3050 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1890 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1250 ASH, TOTAL
930 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
440 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
440 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
240 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
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)
90 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
80 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
70 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
57.82 Sodium, Na
53.48 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)
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.36 Niacin
5.81 Calcium, Ca
4.64 Zinc, Zn
1.74 Iron, Fe
0.93 Pantothenic acid
0.39 Vitamin B-6
0.00188 Vitamin B-12

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