Beef, flank, flank steak, boneless, lean and fat, 0mm (0") trim, 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
70300 Water
21670 Protein
7850 Total lipid (fat)
3360 FATTY ACIDS, SATURATED, TOTAL
3050 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1930 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1150 ASH, TOTAL
1040 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
420 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
420 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
250 Fatty acids, total trans
250 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
210 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
200 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
90 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
90 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
70 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
63.46 Sodium, Na
46.64 Cholesterol
40 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
40 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
40 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.85 Niacin
6.15 Zinc, Zn
5.68 Calcium, Ca
1.8 Iron, Fe
0.7 Pantothenic acid
0.24 Vitamin B-6
0.0025099999999999996 Vitamin B-12

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