Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat, select, cooked, roasted

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
65019.99999999999			Water
28370			Protein
5650			Total lipid (fat)
1993			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1132			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1120			ASH, TOTAL
533			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
281			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
140			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
137			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
126			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
89			Cholesterol
80			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
31			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
31			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
21			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.0385			Selenium, Se
0.00443			Vitamin B-12
0.0016			Vitamin K (phylloquinone)