Beef, ribeye filet, 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
59750			Water
28350			Protein
10260			Total lipid (fat)
3519			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2037			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1292			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1120			ASH, TOTAL
466			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
344			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
278			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
193			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
82			Cholesterol
78			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
76			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
69			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
31			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
28			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
18			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.033299999999999996			Selenium, Se
0.00315			Vitamin B-12
0.0016			Vitamin K (phylloquinone)