Beef, chuck, mock tender steak, separable lean only, trimmed to 0" fat, select, 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
67260			Water
26130			Protein
5020			Total lipid (fat)
2290			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1170			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1150			ASH, TOTAL
720			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
293			Potassium, K
280			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
130			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
100			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
50			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30			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