Beef, top loin filet, boneless, separable lean and fat, trimmed to 1/8" 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	Nutrient
56800		Water
27400		Protein
14100		Total lipid (fat)
4934		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2668		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1726		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100		ASH, TOTAL
698		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
467		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
348		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
283		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
135	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
127		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
96		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
86		Cholesterol
52		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
46		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
27		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
24		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11		FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1		FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0339		Selenium, Se
0.00396		Vitamin B-12
0.0016		Vitamin K (phylloquinone)