Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0" fat, select, 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	Priority	Nutrient
64360	-	Water
29350	-	Protein
5250	-	Total lipid (fat)
1362	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1120	-	ASH, TOTAL
808	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
423	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
206	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
140	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
100	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
95	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
84	-	Cholesterol
35	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
33	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
25	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
17	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
14	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
11	-	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)
5	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.0345	-	Selenium, Se
0.0044	-	Vitamin B-12
0.0016	-	Vitamin K (phylloquinone)