Beef, ribeye petite roast/filet, boneless, separable lean only, 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	Priority	Nutrient
70990			Water
22520			Protein
5290			Total lipid (fat)
1987			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1162			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1030			ASH, TOTAL
594			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
233			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
156			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
140			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
130			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
66			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
65			Cholesterol
40			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
35			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
28			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
2			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0241			Selenium, Se
0.00317			Vitamin B-12
0.0015			Vitamin K (phylloquinone)