Beef, loin, bottom sirloin tri-tip 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
69540 Water
22520 Protein
6990 Total lipid (fat)
2950 FATTY ACIDS, SATURATED, TOTAL
2820 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1750 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1250 ASH, TOTAL
850 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
410 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
410 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
220 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
210 Fatty acids, total trans
200 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
170 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
80 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
70 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
58.55 Sodium, Na
50.76 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)
6.51 Niacin
5.81 Calcium, Ca
4.55 Zinc, Zn
1.74 Iron, Fe
0.92 Pantothenic acid
0.4 Vitamin B-6
0.00184 Vitamin B-12

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