Beef, loin, tenderloin steak, boneless, separable lean only, 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
61580			Water
31090			Protein
7250			Total lipid (fat)
2450			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1603			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1370			ASH, TOTAL
945			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
329			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
323			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
207			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
190			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
93			Cholesterol
80			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
74			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
64			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
59			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
39			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
36			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
36			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
25			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, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
12			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
8			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5			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)