Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, select, raw

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
72540 - Water
21130 - Protein
5510 - Total lipid (fat)
1612 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1025 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
880 - ASH, TOTAL
572 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
370 - Potassium, K
239 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
221 - Phosphorus, P
150 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
132 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
126 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
119 - Hydroxyproline
58 - Cholesterol
58 - Sodium, Na
53 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
48 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
38 - FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
32 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
25 - Magnesium, Mg
20 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
11.8 - Betaine
11 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
7 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5.99 - Zinc, Zn
5.32 - Niacin
4 - Calcium, Ca
2.64 - Iron, Fe
0.861 - Pantothenic acid
0.622 - Vitamin B-6
0.253 - Riboflavin
0.107 - Copper, Cu
0.093 - Thiamin
0.032 - Selenium, Se
0.02 - Manganese, Mn
0.00468 - Vitamin B-12

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