Beef, ribeye filet, 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
60740	-	Water
28770	-	Protein
9200	-	Total lipid (fat)
3130	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1780	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1178	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1120	-	ASH, TOTAL
398	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
309	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
234	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
165	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
82	-	Cholesterol
71	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
67	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
58	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
37	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
27	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
26	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
16	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0345	-	Selenium, Se
0.00325	-	Vitamin B-12
0.0016	-	Vitamin K (phylloquinone)