Beef, ribeye cap steak, 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
68530	-	Water
20050	-	Protein
9390	-	Total lipid (fat)
3310	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2125	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1176	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
880	-	ASH, TOTAL
405	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
254	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
250	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
221	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
93	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
63	-	Cholesterol
56	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
52	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
47	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
24	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
15	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
11	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0252	-	Selenium, Se
0.00257	-	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)