Beef, loin, bottom sirloin tri-tip roast, 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	Priority	Nutrient
69140	-	Water
22320	-	Protein
7590	-	Total lipid (fat)
3200	-	FATTY ACIDS, SATURATED, TOTAL
3050	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1890	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1250	-	ASH, TOTAL
930	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
440	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
440	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
240	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
230	-	Fatty acids, total trans
210	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
190	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
90	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
80	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
70	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
57.82	-	Sodium, Na
53.48	-	Cholesterol
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
30	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.36	-	Niacin
5.81	-	Calcium, Ca
4.64	-	Zinc, Zn
1.74	-	Iron, Fe
0.93	-	Pantothenic acid
0.39	-	Vitamin B-6
0.00188	-	Vitamin B-12