Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, roasted

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
63520			Water
28150			Protein
7310			Total lipid (fat)
2538			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1474			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1090			ASH, TOTAL
849			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
338			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
186			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
177			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
166			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
90			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
85			Cholesterol
41			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
29			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
18			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
11			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
8			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0356			Selenium, Se
0.00401			Vitamin B-12
0.0016			Vitamin K (phylloquinone)