Beef, ground, 90% lean meat / 10% 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	Priority	Nutrient
61330	-	Water
26620	-	Protein
11100	-	Total lipid (fat)
2423	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1434	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
930	-	ASH, TOTAL
391	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
319	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
300	-	Potassium, K
282	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
193	-	Phosphorus, P
126	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
99	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
88	-	Cholesterol
82	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
61	-	Sodium, Na
54	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
41	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
38	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
21	-	Magnesium, Mg
13	-	Calcium, Ca
12	-	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)
7	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.65	-	Zinc, Zn
5.228	-	Niacin
2.89	-	Iron, Fe
0.626	-	Pantothenic acid
0.347	-	Vitamin B-6
0.171	-	Riboflavin
0.079	-	Copper, Cu
0.037	-	Thiamin
0.0216	-	Selenium, Se
0.01	-	Manganese, Mn
0.006	-	Folic acid
0.00249	-	Vitamin B-12