Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, choice, 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 Significant amount Priority Nutrient
66500 Water
19460 Protein
11400 Total lipid (fat)
4192 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2457 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1490 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
890 ASH, TOTAL
480 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
347 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
323 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
275 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
122 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
77 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
71 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
64 Cholesterol
61 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
34 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
20 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
17 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
15 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
0.0255 Selenium, Se
0.00321 Vitamin B-12
0.0015 Vitamin K (phylloquinone)

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