Elk, free range, roast, eye of round, cooked (Shoshone Bannock)

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
64580 - Water
30560 - Protein
2850 - Total lipid (fat)
1320 - ASH, TOTAL
821 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
767 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
496 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
369 - Potassium, K
236 - Phosphorus, P
166 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
105 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
71 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
63 - Cholesterol
63 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
50 - Sodium, Na
26 👎 Magnesium, Mg
25 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
21 - FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
19 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
15 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
14 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
13 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
8 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7.96 👍 Niacin
5 - FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
4.8 👎 Zinc, Zn
4 👍 Calcium, Ca
3 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2.68 👎 Iron, Fe
0.914 - Vitamin B-6
0.9 - Pantothenic acid
0.47 👎 Vitamin E (alpha-tocopherol)
0.358 👍 Riboflavin
0.164 👍 Thiamin
0.154 - Copper, Cu
0.0205 👎 Selenium, Se
0.016 - Manganese, Mn
0.00195 👍 Vitamin B-12
0.001 👎 Folic acid

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