Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat, select, 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	Priority	Nutrient
65019.99999999999	-	Water
28370	-	Protein
5650	-	Total lipid (fat)
1993	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1132	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1120	-	ASH, TOTAL
533	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
281	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
140	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
137	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
126	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
89	-	Cholesterol
80	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
31	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
31	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
21	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
8	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
0.0385	-	Selenium, Se
0.00443	-	Vitamin B-12
0.0016	-	Vitamin K (phylloquinone)