Beef, chuck, mock tender steak, separable lean only, trimmed to 0" fat, choice, cooked, broiled

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	Priority	Nutrient
65590	-	Water
25740	-	Protein
5690	-	Total lipid (fat)
2530	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1500	-	ASH, TOTAL
1020	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
610	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
300	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
293	-	Potassium, K
140	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
23	-	Magnesium, Mg
10	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7.83	-	Zinc, Zn