Beef, loin, top sirloin roast, boneless, lean, cooked, roasted

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
63830			Water
29260			Protein
5940			Total lipid (fat)
2410			FATTY ACIDS, SATURATED, TOTAL
2260			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1400			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160			ASH, TOTAL
710			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
333.49			Potassium, K
290			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
290			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
220			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
216.82			Phosphorus, P
190			Fatty acids, total trans
160			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
160			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
72.98			Cholesterol
70			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60.04			Sodium, Na
60			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
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)
30			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
26.79			Magnesium, Mg
20			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
10			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6.83			Zinc, Zn
6.82			Niacin
6.42			Calcium, Ca
2.9			Iron, Fe
1.18			Pantothenic acid
0.4			Vitamin B-6
0.32			Riboflavin
0.13			Thiamin
0.00281			Vitamin B-12