Beef, ground, 97% lean meat / 3% 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
67960	-	Water
26360	-	Protein
4460	-	Total lipid (fat)
1105	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1060	-	ASH, TOTAL
894	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
353	-	Potassium, K
208	-	Phosphorus, P
186	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
113	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
109	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
88	-	Cholesterol
86	-	Choline, total
64	-	Sodium, Na
57	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
43	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
39	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
23	-	Magnesium, Mg
23	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
16	-	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)
7.2	-	Betaine
7	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
7	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.45	-	Zinc, Zn
6.051	-	Niacin
5	-	Calcium, Ca
2.88	-	Iron, Fe
0.658	-	Pantothenic acid
0.418	-	Vitamin B-6
0.176	-	Riboflavin
0.098	-	Copper, Cu
0.041	-	Thiamin
0.0215	-	Selenium, Se
0.015	-	Manganese, Mn
0.007	-	Folic acid
0.00244	-	Vitamin B-12
0.0014	-	Vitamin K (phylloquinone)