Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8" 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
61050	-	Water
28160	-	Protein
10320	-	Total lipid (fat)
4516	-	Fatty acids, total monounsaturated
4026	-	Fatty acids, total saturated
3572	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2282	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1295	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1050	-	ASH, TOTAL
513	-	Fatty acids, total polyunsaturated
453	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
328	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
294	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
291	-	Potassium, K
267	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
224	-	Phosphorus, P
113	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
82	-	Cholesterol
80	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
68	-	Sodium, Na
68	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
65.9	-	Choline, total
51	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
48	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
44	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
36	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
28	-	FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
23	-	Magnesium, Mg
21	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
19	-	Calcium, Ca
17	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
17	-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
11	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
8	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
8	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.033	-	Niacin
5	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4.67	-	Zinc, Zn
3.22	-	Iron, Fe
2	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.692	-	Vitamin B-6
0.26	-	Riboflavin
0.24	-	Vitamin E (alpha-tocopherol)
0.073	-	Copper, Cu
0.059	-	Thiamin
0.0282	-	Selenium, Se
0.007	-	Folic acid
0.007	-	Retinol
0.004	-	Manganese, Mn
0.00216	-	Vitamin B-12
0.0015	-	Vitamin K (phylloquinone)
0.0001	-	Vitamin D