Beef, ribeye cap steak, boneless, 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	Priority	Nutrient
67310	-	Water
19700	-	Protein
10600	-	Total lipid (fat)
3839	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2324	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1364	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
890	-	ASH, TOTAL
450	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
310	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
294	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
254	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
111	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
68	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
64	-	Cholesterol
63	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
55	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
18	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
16	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0254	-	Selenium, Se
0.00296	-	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)