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	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)