Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" 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
62920			Water
30580			Protein
5370			Total lipid (fat)
2009			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1310			ASH, TOTAL
1085			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
539			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
282			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
144			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
118			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
116			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
79			Cholesterol
54			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
37			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
26			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
18			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
9			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
8			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0332			Selenium, Se
0.00365			Vitamin B-12
0.0016			Vitamin K (phylloquinone)