Beef, rib, rib roast with bone, 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
69990	-	Water
21860	-	Protein
7310	-	Total lipid (fat)
3260	-	FATTY ACIDS, SATURATED, TOTAL
2910	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1880	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1000	-	ASH, TOTAL
1000	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
400	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
400	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
230	-	Fatty acids, total trans
230	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
200	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
190	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
90	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
80	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
75.62	-	Sodium, Na
70	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
50.37	-	Cholesterol
40	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
40	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
20	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9.4	👎	Calcium, Ca
6.15	👎	Niacin
5.65	👍	Zinc, Zn
1.7	👎	Iron, Fe
0.94	👍	Pantothenic acid
0.3	👍	Vitamin B-6
0.00235	👎	Vitamin B-12