Beef, chuck, cross rib roast, boneless, lean, 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	Significant amount	Priority	Nutrient
72570			Water
21680			Protein
5090			Total lipid (fat)
2009.9999999999998			FATTY ACIDS, SATURATED, TOTAL
1980			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1160			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1010			ASH, TOTAL
610			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
327.93			Potassium, K
270			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
270			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
187.38			Phosphorus, P
180			Fatty acids, total trans
180			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
140			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
140			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
65.22			Sodium, Na
60			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
60			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
50.23			Cholesterol
50			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
50			FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30			FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
24.04			Magnesium, Mg
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
6.2			Niacin
5.37			Zinc, Zn
5.09			Calcium, Ca
2.12			Iron, Fe
1.01			Pantothenic acid
0.28			Vitamin B-6
0.25			Riboflavin
0.13			Thiamin
0.00261			Vitamin B-12