Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, raw

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	Priority	Nutrient
68600	-	Water
20100	-	Protein
10900	-	Total lipid (fat)
4381	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2309	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1209	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
900	-	ASH, TOTAL
673	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
373	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
272	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
270	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
135	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
90	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
89	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
68	-	Cholesterol
47	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
30	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
21	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.0287	👎	Selenium, Se
0.0026	👎	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)