Beef, top loin filet, boneless, separable lean only, trimmed to 1/8" fat, choice, 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
60000			Water
28990			Protein
9480			Total lipid (fat)
3272			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1878			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1180			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1170			ASH, TOTAL
363			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
253			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
228			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
196			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
92			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
85			Cholesterol
58			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
52			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
45			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
23			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
15			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)
12			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5			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)
0.0343			Selenium, Se
0.00357			Vitamin B-12
0.0016			Vitamin K (phylloquinone)