Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat, choice, 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
62520	-	Water
28000	-	Protein
8420	-	Total lipid (fat)
2901	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1701	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1070	-	ASH, TOTAL
1059	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
375	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
216	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
211	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
185	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
97	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
83	-	Cholesterol
48	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
46	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
34	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
21	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
13	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.033600000000000005	👎	Selenium, Se
0.00372	👎	Vitamin B-12
0.0016	-	Vitamin K (phylloquinone)