Beef, loin, top sirloin steak, boneless, lean and fat, 3mm (1/8") trim, cooked, broiled

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
62620			Water
28100			Protein
8220			Total lipid (fat)
3430			FATTY ACIDS, SATURATED, TOTAL
3240			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1970			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1200			ASH, TOTAL
1050			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
450			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
450			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
342.79			Potassium, K
260			Fatty acids, total trans
240			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
213.85			Phosphorus, P
210			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
210			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
90			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
90			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
80			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
68.84			Cholesterol
57.51			Sodium, Na
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
40			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
30			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
26.75			Magnesium, Mg
20			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
6.98			Calcium, Ca
6.94			Niacin
6.4			Zinc, Zn
2.7			Iron, Fe
1.09			Pantothenic acid
0.38			Vitamin B-6
0.28			Riboflavin
0.15			Thiamin
0.00311			Vitamin B-12