Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, choice, 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
62570			Water
30450			Protein
5830			Total lipid (fat)
2207			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1320			ASH, TOTAL
1177			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
608			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
288			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
155			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
121			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
117			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
81			Cholesterol
63			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
40			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
29			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
9			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0345			Selenium, Se
0.0038			Vitamin B-12
0.0016			Vitamin K (phylloquinone)