Beef, all cuts, separable fat, 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 |
|---|---|---|---|
| 61400 | 🏆 | - | Total lipid (fat) |
| 28420 | 🏆 | - | Fatty acids, total monounsaturated |
| 25680 | 🏆 | - | Fatty acids, total saturated |
| 14690 | 🏆 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) |
| 2610 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) |
| 2478 | 🏆 | - | Energy |
| 960 | 🏆 | - | FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid) |
| 720 | 🏆 | - | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) |
| 25400 | - | Water | |
| 12100 | - | Protein | |
| 7220 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 3021.09 | - | Fatty acids, total trans | |
| 2670 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1400 | - | Fatty acids, total polyunsaturated | |
| 800 | - | ASH, TOTAL | |
| 380 | - | FATTY ACIDS, SATURATED, TOTAL | |
| 160 | - | Potassium, K | |
| 87 | - | Phosphorus, P | |
| 25 | - | Sodium, Na | |
| 20.772 | - | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 |
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