Beef, ribeye petite roast/filet, boneless, separable lean only, trimmed to 0" fat, select, 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	Priority	Nutrient
72460	-	Water
22890	-	Protein
3720	-	Total lipid (fat)
1412	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1110	-	ASH, TOTAL
785	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
338	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
188	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
111	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
103	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
93	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
65	-	Cholesterol
43	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
30	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
25	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
16	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
11	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
7	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
6	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.0235	-	Selenium, Se
0.00269	-	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)