Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, 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
53910 Water
28420 Significant Total lipid (fat)
16149.999999999998 Protein
10663 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
6637 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4535 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1690 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
850 Significant FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
838 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
786 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
730 ASH, TOTAL
390 Significant FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
246 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
178 Significant FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
168 Significant FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
135 Significant FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
111 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
80 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
75 Cholesterol
64 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
49 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
46 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
39 FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
26 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
23 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
21 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
21 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
13 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0015 Vitamin K (phylloquinone)

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