Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, 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	Significant amount	Priority	Nutrient
61700		-	Water
19110		-	Protein
17910		-	Total lipid (fat)
6290		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3801		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2449		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
931		-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
820		-	ASH, TOTAL
511		-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
489		-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
448		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
226	🏆	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
154	🏆	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
96		-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
94		-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
70		-	Cholesterol
64		-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
51		-	FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
49		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
33		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
27		-	FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
19		-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
15		-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
13		-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
12		-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10		-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
8		-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
7		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1		-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)