Beef, hip, outside (bottom) round roast, boneless, lean and fat, 0mm (0") trim, cooked, roasted

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
58420	-	Water
34020	-	Protein
6110	-	Total lipid (fat)
2660	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2440	-	FATTY ACIDS, SATURATED, TOTAL
1460	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1200	-	ASH, TOTAL
690	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
380	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
380	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
220	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
200	-	Fatty acids, total trans
170	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
150	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
80	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
77.85	-	Cholesterol
70	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
70	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
56.48	-	Sodium, Na
40	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
30	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
7.37	-	Zinc, Zn
7.27	-	Niacin
5.56	-	Calcium, Ca
3.88	-	Iron, Fe
1.2	-	Pantothenic acid
0.29	-	Vitamin B-6
0.00226	-	Vitamin B-12