Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean only, trimmed to 1/8" 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	Priority	Nutrient
72450	-	Water
23420	-	Protein
4730	-	Total lipid (fat)
1540	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1090	-	ASH, TOTAL
936	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
744	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
311	-	Potassium, K
210	-	Phosphorus, P
176	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
175	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
108	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
76	-	Cholesterol
74	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
73	-	Sodium, Na
54	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
52	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
51	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
41	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
27	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
26	👎	Magnesium, Mg
25	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
17	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
12	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
9	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
8.49	👍	Niacin
2.32	👎	Zinc, Zn
2.27	👎	Iron, Fe
2	👍	Calcium, Ca
0.88	-	Pantothenic acid
0.556	-	Vitamin B-6
0.38	👍	Riboflavin
0.147	👍	Thiamin
0.128	-	Copper, Cu
0.0081	👎	Selenium, Se
0.006	-	Manganese, Mn