Beef, chuck, mock tender steak, separable lean only, trimmed to 0" fat, choice, cooked, broiled

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
65590			Water
25740			Protein
5690			Total lipid (fat)
2530			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1500			ASH, TOTAL
1020			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
610			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
300			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
293			Potassium, K
140			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
70			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
23			Magnesium, Mg
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7.83			Zinc, Zn