Beef, hip, sirloin tip 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
59370	-	Water
33120	-	Protein
6400	-	Total lipid (fat)
2810	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2810	-	FATTY ACIDS, SATURATED, TOTAL
1610	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1350	-	ASH, TOTAL
880	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
340	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
340	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
250	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
210	-	Fatty acids, total trans
180	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
160	-	Fatty acids, total trans-monoenoic
160	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
76.83	-	Cholesterol
70	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40	-	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)
10	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8.46	👎	Zinc, Zn
6.01	👍	Niacin
3.55	👎	Iron, Fe
1.1	-	Pantothenic acid
0.27	-	Vitamin B-6
0.0025099999999999996	👍	Vitamin B-12