Beef, ground, 95% lean meat / 5% fat, patty, 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	Priority	Nutrient
65780	-	Water
26290	-	Protein
6800	-	Total lipid (fat)
1549	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1122	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1060	-	ASH, TOTAL
347	-	Potassium, K
228	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
206	-	Phosphorus, P
203	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
173	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
88	-	Cholesterol
85.4	-	Choline, total
78	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
65	-	Sodium, Na
59	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
45	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
42	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
33	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
30	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
22	-	Magnesium, Mg
22	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
12	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7.4	-	Betaine
7	-	Calcium, Ca
7	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.43	-	Zinc, Zn
5.939	-	Niacin
2.83	-	Iron, Fe
0.658	-	Pantothenic acid
0.412	-	Vitamin B-6
0.176	-	Riboflavin
0.096	-	Copper, Cu
0.042	-	Thiamin
0.0215	-	Selenium, Se
0.014	-	Manganese, Mn
0.007	-	Folic acid
0.0024700000000000004	-	Vitamin B-12
0.0013	-	Vitamin K (phylloquinone)