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	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)