Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" 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
57100 Water
26000 Protein
15000 Total lipid (fat)
5984 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3089 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1739 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100 ASH, TOTAL
704 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
501 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
393 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
347 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
162 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
161 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
116 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
84 Cholesterol
75 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
50 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
33 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
30 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.0356 Selenium, Se
0.00277 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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