Beef, loin, top loin steak, boneless, lip off, 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
61710			Water
29160			Protein
9120			Total lipid (fat)
3134			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2056			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1179			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1140			ASH, TOTAL
469			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
310			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
272			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
255			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
108			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
76			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
51			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
49			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
45			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
43			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
28			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
23			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
16			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
9			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3			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)