Beef, loin, top loin steak, boneless, lip off, separable lean only, 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
61740			Water
29530			Protein
8410			Total lipid (fat)
3122			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1990			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1150			ASH, TOTAL
1026			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
368			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
299			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
264			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
236			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
97			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
73			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
46			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
44			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
43			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
37			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
26			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
23			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
14			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
11			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
11			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
8			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)