Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, 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
57180			Water
24660			Protein
15700			Total lipid (fat)
5579			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3099			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1904			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
940			ASH, TOTAL
582			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
454			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
410			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
367			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
170			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
103			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
98			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
89			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
76			Cholesterol
47			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
27			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
22			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
20			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
7			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1			FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.032			Selenium, Se
0.00315			Vitamin B-12
0.0016			Vitamin K (phylloquinone)