Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0" fat, select, cooked, grilled

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
62220		-	Water
25290		-	Protein
11520		-	Total lipid (fat)
3791		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2451		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1446		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
930		-	ASH, TOTAL
395		-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
388		-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
333		-	Potassium, K
333		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
299		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
211		-	Phosphorus, P
130		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
99		-	FATTY ACIDS, POLYUNSATURATED, 18:2t,t , OCTADECADIENENOIC (Conjugated fatty acids)
83		-	Cholesterol
76		-	Sodium, Na
75		-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
55		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
53		-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
24		-	Magnesium, Mg
23		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
15		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12.4		-	Betaine
10		-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
9.61	🏆	-	Zinc, Zn
6		-	Calcium, Ca
4.06		-	Niacin
3.1		-	Iron, Fe
1.07		-	Pantothenic acid
0.41		-	Vitamin B-6
0.382		-	Riboflavin
0.122		-	Copper, Cu
0.079		-	Thiamin
0.039299999999999995		-	Selenium, Se
0.017		-	Manganese, Mn
0.00618		-	Vitamin B-12