Beef, top loin petite roast, boneless, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted

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	Nutrient
58000		Water
27000		Protein
12900		Total lipid (fat)
4552		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2442		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1501		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100		ASH, TOTAL
700		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
393		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
365		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
269		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
136		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
111	Significant	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
82		Cholesterol
70		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
56		FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
45		FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
22		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
19		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
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)
0.0343		Selenium, Se
0.00411		Vitamin B-12
0.0016		Vitamin K (phylloquinone)