Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-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
63210	-	Water
25210	-	Protein
10680	-	Total lipid (fat)
2239	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1337	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1080	-	ASH, TOTAL
363	-	Potassium, K
346	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
282	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
274	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
216	-	Phosphorus, P
112	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
88	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
84	-	Cholesterol
75	-	Sodium, Na
71	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
47	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
43	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
32	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
23	-	Magnesium, Mg
15	-	Calcium, Ca
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.33	-	Zinc, Zn
6.027	-	Niacin
2.77	-	Iron, Fe
0.379	-	Vitamin B-6
0.177	-	Riboflavin
0.086	-	Copper, Cu
0.043	-	Thiamin
0.0207	-	Selenium, Se
0.012	-	Manganese, Mn
0.00279	-	Vitamin B-12