Beef, ground, 70% lean meat / 30% fat, loaf, cooked, baked

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
58370		👎	Water
23870		-	Protein
15370		-	Total lipid (fat)
3606		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1940		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
880		-	ASH, TOTAL
481		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
364		👍	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
337		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
241		-	Potassium, K
166		-	Phosphorus, P
123		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
122	🏆	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
120		-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
88		-	Cholesterol
73		-	Sodium, Na
60		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
51		-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
36		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
33		👎	Calcium, Ca
17		👍	Magnesium, Mg
10		-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8		-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6		-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5.84		👍	Zinc, Zn
4.026		👍	Niacin
2.27		👎	Iron, Fe
0.512		-	Pantothenic acid
0.311		👍	Vitamin B-6
0.171		👎	Riboflavin
0.079		-	Copper, Cu
0.051		👎	Thiamin
0.019100000000000002		👍	Selenium, Se
0.009		-	Manganese, Mn
0.007		👎	Folic acid
0.00249		👍	Vitamin B-12