Beef, top loin filet, boneless, 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	Significant amount	Priority	Nutrient
60670			Water
29330			Protein
8540			Total lipid (fat)
2904			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1696			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1160			ASH, TOTAL
1029			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
340			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
264			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
202			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
174			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
86			Cholesterol
73			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
61			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
45			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
43			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
24			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
19			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
14			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0339			Selenium, Se
0.00392			Vitamin B-12
0.0016			Vitamin K (phylloquinone)