Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8" fat, all grades, 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
60910			Water
28330			Protein
8760			Total lipid (fat)
3071			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1728			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1170			ASH, TOTAL
985			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
444			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
262			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
243			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
190			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
98			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
81			Cholesterol
57			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
55			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
32			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
24			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
15			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
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)
0.0342			Selenium, Se
0.00409			Vitamin B-12
0.0016			Vitamin K (phylloquinone)