Beef, top loin petite roast/filet, boneless, separable lean only, trimmed to 1/8" 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	Priority	Nutrient
70590	-	Water
22610	-	Protein
5840	-	Total lipid (fat)
2089	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1171	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1000	-	ASH, TOTAL
721	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
213	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
158	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
144	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
132	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
69	-	Cholesterol
64	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
39	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
36	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
35	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
17	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0255	👎	Selenium, Se
0.00287	👎	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)