Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, all grades, 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
72800	-	Water
20540	-	Protein
6220	-	Total lipid (fat)
1779	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1211	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
920	-	ASH, TOTAL
636	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
327	-	Potassium, K
236	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
196	-	Phosphorus, P
175	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
151	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
147	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
58	-	Sodium, Na
57	-	Cholesterol
55	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
54	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40	-	FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
31	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
23	-	Magnesium, Mg
22	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
18	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
10	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
5	-	Calcium, Ca
4.51	-	Niacin
3.72	-	Zinc, Zn
1.95	-	Iron, Fe
0.799	-	Pantothenic acid
0.503	-	Vitamin B-6
0.269	-	Riboflavin
0.131	-	Copper, Cu
0.09	-	Vitamin E (alpha-tocopherol)
0.087	-	Thiamin
0.033299999999999996	-	Selenium, Se
0.02	-	Tocopherol, gamma
0.016	-	Manganese, Mn
0.01	-	Tocopherol, beta
0.01	-	Tocotrienol, alpha
0.007	-	Folic acid
0.0039700000000000004	-	Vitamin B-12