Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled

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
55800			Water
24240			Protein
17210			Total lipid (fat)
6011			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3315			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2057			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
950			ASH, TOTAL
622			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
489			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
444			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
388			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
173			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
111			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
104			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
94			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
78			Cholesterol
49			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
28			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
24			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
7			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.032			Selenium, Se
0.00302			Vitamin B-12
0.0016			Vitamin K (phylloquinone)