Beef, ground, 85% lean meat / 15% fat, patty, cooked, pan-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
60610 - Water
24620 - Protein
14020 - Total lipid (fat)
2851 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1640 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1070 - ASH, TOTAL
454 - FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
367 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
349 - Potassium, K
331 - FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
211 - Phosphorus, P
143 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
119 🏆 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
97 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
84 - Cholesterol
79 - Sodium, Na
61 - FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
43 - FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
42 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
22 - Magnesium, Mg
20 - Calcium, Ca
16 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
9 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.2 - Zinc, Zn
5.778 - Niacin
3 - FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.68 - Iron, Fe
1 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.367 - Vitamin B-6
0.177 - Riboflavin
0.081 - Copper, Cu
0.043 - Thiamin
0.0224 - Fluoride, F
0.020300000000000002 - Selenium, Se
0.012 - Manganese, Mn
0.00279 - Vitamin B-12

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