Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, 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	Nutrient
61700		Water
19110		Protein
17910		Total lipid (fat)
6290		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3801		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2449		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
931		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
820		ASH, TOTAL
511		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
489		FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
448		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
226	Significant	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
154	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
96		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
94		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
70		Cholesterol
64		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
51		FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
49		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
33		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
27		FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
19		FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
15		FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
13		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
12		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10		FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
8		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
7		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)