Beef, chuck, cross rib roast, boneless, lean, raw

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
72570	-	Water
21680	-	Protein
5090	-	Total lipid (fat)
2009.9999999999998	-	FATTY ACIDS, SATURATED, TOTAL
1980	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1160	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1010	-	ASH, TOTAL
610	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
327.93	-	Potassium, K
270	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
270	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
187.38	-	Phosphorus, P
180	-	Fatty acids, total trans
180	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
140	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
140	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
65.22	-	Sodium, Na
60	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
60	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
50.23	-	Cholesterol
50	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
24.04	👎	Magnesium, Mg
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6.2	👎	Niacin
5.37	👍	Zinc, Zn
5.09	👎	Calcium, Ca
2.12	👎	Iron, Fe
1.01	👍	Pantothenic acid
0.28	👍	Vitamin B-6
0.25	👍	Riboflavin
0.13	👍	Thiamin
0.00261	👎	Vitamin B-12