Beef, ribeye filet, boneless, separable lean only, trimmed to 0" fat, select, 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	Significant amount	Priority	Nutrient
62220			Water
29390			Protein
7610			Total lipid (fat)
2547			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1394			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1120			ASH, TOTAL
1008.9999999999999			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
295			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
257			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
168			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
124			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
82			Cholesterol
64			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
49			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
42			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
23			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
22			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
13			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
12			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0362			Selenium, Se
0.0034100000000000003			Vitamin B-12
0.0016			Vitamin K (phylloquinone)