Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0" fat, all grades, 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	Priority	Nutrient
57900	-	Water
27530	-	Protein
13400	-	Total lipid (fat)
5120	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3150	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1770	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1080	-	ASH, TOTAL
470	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
410	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
357	-	Potassium, K
320	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
209	-	Phosphorus, P
81	-	Cholesterol
73	-	Sodium, Na
40	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25	-	Magnesium, Mg
15	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8	-	Calcium, Ca
7.46	-	Zinc, Zn
4.45	-	Niacin
3	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.82	-	Iron, Fe
1	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.45	-	Pantothenic acid
0.26	-	Vitamin B-6
0.22	-	Riboflavin
0.105	-	Copper, Cu
0.09	-	Thiamin
0.016	-	Manganese, Mn
0.009	-	Folic acid
0.00261	-	Vitamin B-12