Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled

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
62570	-	Water
30450	-	Protein
5830	-	Total lipid (fat)
2207	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1320	-	ASH, TOTAL
1177	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
608	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
288	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
155	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
121	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
117	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
81	-	Cholesterol
63	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
40	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
29	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
20	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
8	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0345	👎	Selenium, Se
0.0038	👎	Vitamin B-12
0.0016	-	Vitamin K (phylloquinone)