Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, choice, 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	Nutrient
52740		Water
29890	Significant	Total lipid (fat)
15750		Protein
11271		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
6990		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4765		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1753		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
897	Significant	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
877		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
827		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
720		ASH, TOTAL
410	Significant	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
260	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
185	Significant	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
176	Significant	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
135	Significant	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
114		FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
82		FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
76		Cholesterol
68		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
51		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
47		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
38		FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
26		FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
24		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
22		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
22		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
12		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
11		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)