Beef, ribeye filet, boneless, separable lean only, trimmed to 0" fat, all grades, 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
60740			Water
28770			Protein
9200			Total lipid (fat)
3130			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1780			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1178			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1120			ASH, TOTAL
398			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
309			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
234			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
165			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
82			Cholesterol
71			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
67			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
58			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
37			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
27			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
26			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
16			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0345			Selenium, Se
0.00325			Vitamin B-12
0.0016			Vitamin K (phylloquinone)