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	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)