Beef, ground, 95% lean meat / 5% fat, crumbles, cooked, pan-browned

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
62580	-	Water
29170	-	Protein
7580	-	Total lipid (fat)
1495	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1340	-	ASH, TOTAL
925	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
459	-	Potassium, K
263	-	Phosphorus, P
218	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
192	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
182	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
89	-	Cholesterol
85	-	Sodium, Na
75	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
51	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
46	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
32	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
28	-	Magnesium, Mg
20	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9	-	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)
7.29	-	Niacin
7.06	-	Zinc, Zn
5	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3.23	-	Iron, Fe
0.807	-	Pantothenic acid
0.428	-	Vitamin B-6
0.191	-	Riboflavin
0.106	-	Copper, Cu
0.042	-	Thiamin
0.0216	-	Selenium, Se
0.013	-	Manganese, Mn
0.007	-	Folic acid
0.0028	-	Vitamin B-12