Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8" fat, all grades, 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
72930	-	Water
21380	-	Protein
5360	-	Total lipid (fat)
1899	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1090	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
980	-	ASH, TOTAL
606	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
253	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
142	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
142	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
115	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
67	-	Cholesterol
58	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
33	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
27	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
20	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
8	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
7	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.027899999999999998	-	Selenium, Se
0.00269	-	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)