Beef, loin, top loin steak, boneless, lip off, 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
63250			Water
29990			Protein
6740			Total lipid (fat)
2324			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1531			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1170			ASH, TOTAL
836			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
328			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
256			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
194			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
183			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
81			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
57			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
45			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
37			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
35			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
31			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
21			FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
17			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
15			FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
12			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
9			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
7			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.0016			Vitamin K (phylloquinone)