Beef, loin, t-bone steak (porterhouse), lean and fat, 3mm (1/8") trim, cooked, broiled

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
51620 Water
29870 Protein
17850 Total lipid (fat)
7500 Significant FATTY ACIDS, SATURATED, TOTAL
6890 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
4230 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2390 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1180 ASH, TOTAL
920 Significant FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
920 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
640 Fatty acids, total trans
520 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
520 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
340 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
248 Potassium, K
210 Significant FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
201 Phosphorus, P
200 Significant FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
170 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
100 FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
98 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
90 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
71.99 Cholesterol
68.09 Sodium, Na
50 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
40 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
27.14 Calcium, Ca
20 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
18 Magnesium, Mg
10 FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
7.23 Niacin
5.85 Zinc, Zn
5 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2.83 Iron, Fe
0.93 Pantothenic acid
0.42 Vitamin B-6
0.222 Riboflavin
0.064 Copper, Cu
0.0254 Selenium, Se
0.003 Manganese, Mn
0.00252 Vitamin B-12

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