Beef, chuck, top blade, 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
61630 Water
26110 Protein
11650 Total lipid (fat)
5350 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2130 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1230 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1030 ASH, TOTAL
330 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
304 Potassium, K
300 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
220 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
80 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
50 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
30 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
30 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
24 Magnesium, Mg
10 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8.92 Zinc, Zn
0.02 Selenium, Se

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