Beef, top loin filet, boneless, separable lean only, trimmed to 1/8" fat, select, 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
61680 Water
29850 Protein
7120 Total lipid (fat)
2352 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1423 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1150 ASH, TOTAL
803 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
307 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
280 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
164 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
141 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
87 Cholesterol
66 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
44 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
41 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
35 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
26 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
24 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
14 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.033299999999999996 Selenium, Se
0.0044599999999999996 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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