Beef, loin, top sirloin cap steak, boneless, separable lean only, 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
62620 Water
28260 Protein
7230 Total lipid (fat)
2689 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1531 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1170 ASH, TOTAL
866 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
348 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
246 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
183 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
176 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
84 Cholesterol
69 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
68 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
42 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
38 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
22 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
19 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0353 Selenium, Se
0.0027400000000000002 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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