Beef, top loin petite roast, boneless, separable lean and fat, trimmed to 1/8" fat, select, 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
59700 - Water
27100 - Protein
11200 - Total lipid (fat)
3920 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2103 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1183 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100 - ASH, TOTAL
614 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
361 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
328 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
245 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
127 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
94 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
85 - Cholesterol
64 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
41 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40 - FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
19 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8 - FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0338 👎 Selenium, Se
0.00462 👍 Vitamin B-12
0.0016 - Vitamin K (phylloquinone)

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