Veal, grain-fed, rib chop, lean, broiled

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
62870			Water
30406			Protein
6327			Total lipid (fat)
1988			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1435			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1161			ASH, TOTAL
938			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
414.33			Potassium, K
312			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
240			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
232.67			Phosphorus, P
179			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
96			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
87.02			Cholesterol
85.33			Sodium, Na
47			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40			FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
39			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
37.33			Calcium, Ca
22.4			Magnesium, Mg
18			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
13			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
13			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
12			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
11			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6.4			Niacin
4.8			Zinc, Zn
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2.3			Iron, Fe
0.48			Copper, Cu
0.26			Riboflavin
0.15			Thiamin
0.0026			Vitamin B-12