Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean only, trimmed to 1/8" fat, 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
62620	-	Water
30970	-	Protein
6710	-	Total lipid (fat)
1720	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1490	-	ASH, TOTAL
1010	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
890	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
231	-	Potassium, K
225	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
179	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
170	-	Phosphorus, P
111	-	Cholesterol
107	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
87	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
74	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
61	-	Sodium, Na
59	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
54	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
50	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
33	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
33	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
24	👎	Magnesium, Mg
18	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
14	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
13	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
9.58	👍	Niacin
2.52	👎	Iron, Fe
2.42	👎	Zinc, Zn
2	👍	Calcium, Ca
1.22	-	Pantothenic acid
0.772	-	Vitamin B-6
0.57	👍	Riboflavin
0.193	👍	Thiamin
0.137	-	Copper, Cu
0.007	-	Manganese, Mn