Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0" fat, choice, cooked, grilled

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
56330 Water
29560 Protein
13720 Total lipid (fat)
4735 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2757 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1445 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1030 ASH, TOTAL
564 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
491 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
443 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
326 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
298 Potassium, K
168 Phosphorus, P
148 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
131 Significant FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
94 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
93 Cholesterol
71 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
64 Sodium, Na
61.4 Choline, total
60 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
48 FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
36 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
23 Magnesium, Mg
18 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
14 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
14 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
13.5 Betaine
11 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
9 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
8.14 Zinc, Zn
7 Calcium, Ca
7 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6.365 Niacin
5 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
4 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2.51 Iron, Fe
1 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.7 Pantothenic acid
0.471 Vitamin B-6
0.355 Riboflavin
0.11 Vitamin E (alpha-tocopherol)
0.107 Copper, Cu
0.107 Manganese, Mn
0.09 Thiamin
0.0337 Selenium, Se
0.0031 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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