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 Significant amount 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

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