Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, roasted

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
63930 Water
29120 Protein
5920 Total lipid (fat)
1794 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1120 ASH, TOTAL
1014 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
554 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
275 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
176 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
135 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
121 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
86 Cholesterol
46 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
46 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
34 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
23 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
17 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
14 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0348 Selenium, Se
0.00378 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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