Beef, loin, top sirloin roast, boneless, lean, 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
63830	-	Water
29260	-	Protein
5940	-	Total lipid (fat)
2410	-	FATTY ACIDS, SATURATED, TOTAL
2260	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1400	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160	-	ASH, TOTAL
710	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
333.49	-	Potassium, K
290	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
290	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
220	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
216.82	-	Phosphorus, P
190	-	Fatty acids, total trans
160	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
160	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
72.98	-	Cholesterol
70	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60.04	-	Sodium, Na
60	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
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)
30	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
26.79	👎	Magnesium, Mg
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6.83	👍	Zinc, Zn
6.82	👎	Niacin
6.42	👎	Calcium, Ca
2.9	👎	Iron, Fe
1.18	👍	Pantothenic acid
0.4	👍	Vitamin B-6
0.32	👍	Riboflavin
0.13	👍	Thiamin
0.00281	👎	Vitamin B-12