Beef, chuck, top blade, 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
64319.99999999999			Water
26160			Protein
8000			Total lipid (fat)
3100			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1590			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1210			ASH, TOTAL
940			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
304			Potassium, K
250			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
170			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
170			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
24			Magnesium, Mg
20			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8.92			Zinc, Zn
0.02			Selenium, Se