Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0" fat, all grades, 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
59980			Water
28570			Protein
11150			Total lipid (fat)
4037			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2584			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1421			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1120			ASH, TOTAL
532			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
359			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
353			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
318			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
128			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
95			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
60			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
59			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
51			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
46			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
30			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
19			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
18			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
12			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
3			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.0016			Vitamin K (phylloquinone)