Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, choice, 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
72490	-	Water
20390	-	Protein
6120	-	Total lipid (fat)
1949	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1272	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
910	-	ASH, TOTAL
579	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
347	-	Potassium, K
213	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
212	-	Phosphorus, P
181	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
159	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
151	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
68	-	Hydroxyproline
61	-	Sodium, Na
57	-	Cholesterol
50	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
48	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
42	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40	-	FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
24	-	Magnesium, Mg
21	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
15.1	-	Betaine
9	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5.24	-	Zinc, Zn
5.13	-	Niacin
4	-	Calcium, Ca
2.14	-	Iron, Fe
0.731	-	Pantothenic acid
0.673	-	Vitamin B-6
0.23	-	Riboflavin
0.18	-	Vitamin E (alpha-tocopherol)
0.088	-	Copper, Cu
0.072	-	Thiamin
0.0297	-	Selenium, Se
0.02	-	Tocopherol, gamma
0.011	-	Manganese, Mn
0.01	-	Tocopherol, delta
0.007	-	Folic acid
0.0035600000000000002	-	Vitamin B-12
0.0015	-	Menaquinone-4
0.0002	-	Vitamin K (phylloquinone)