Beef, ground, 85% lean meat / 15% fat, loaf, cooked, baked

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
58980 - Water
25930 - Protein
14360 - Total lipid (fat)
3083 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1774 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
920 - ASH, TOTAL
513 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
400 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
354 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
286 - Potassium, K
186 - Phosphorus, P
155 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
133 🏆 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
111 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
88 - Cholesterol
66 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
64 - Sodium, Na
51 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
41 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
20 👎 Magnesium, Mg
18 👍 Calcium, Ca
16 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
11 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.45 👎 Zinc, Zn
4.927 👍 Niacin
3 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.74 👎 Iron, Fe
1 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.598 - Pantothenic acid
0.338 - Vitamin B-6
0.171 👍 Riboflavin
0.079 - Copper, Cu
0.04 👍 Thiamin
0.0224 - Fluoride, F
0.021 👎 Selenium, Se
0.01 - Manganese, Mn
0.006 👎 Folic acid
0.00249 👍 Vitamin B-12

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