Beef, loin, top loin steak, boneless, lip off, separable lean only, trimmed to 0" fat, choice, 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
60740			Water
29220			Protein
9520			Total lipid (fat)
3654			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2295			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1153			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1140			ASH, TOTAL
394			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
327			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
311			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
271			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
107			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
84			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
49			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
48			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
47			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
42			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
30			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
27			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
17			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
15			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
12			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
12			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
9			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
8			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.0016			Vitamin K (phylloquinone)