Beef, top loin filet, boneless, separable lean and fat, trimmed to 1/8" fat, select, 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
58600		Water
28300		Protein
11600		Total lipid (fat)
3940		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2184		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1351		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100		ASH, TOTAL
581		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
433		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
278		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
226		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
121	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
88		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
87		Cholesterol
74		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
46		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
43		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
31		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
21		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11		FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0334		Selenium, Se
0.00444		Vitamin B-12
0.0016		Vitamin K (phylloquinone)