Beef, loin, tenderloin steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, grilled

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
61290			Water
30930			Protein
7700			Total lipid (fat)
2582			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1688			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1360			ASH, TOTAL
1000			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
346			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
337			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
220			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
202			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
93			Cholesterol
84			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
77			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
63			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
62			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
41			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
38			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
38			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
27			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
20			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
18			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
13			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
8			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
4			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0016			Vitamin K (phylloquinone)