Beef, chuck, mock tender steak, separable lean only, trimmed to 0" fat, select, 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
67260	-	Water
26130	-	Protein
5020	-	Total lipid (fat)
2290	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1170	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1150	-	ASH, TOTAL
720	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
293	-	Potassium, K
280	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
130	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
100	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30	-	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