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	Priority	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	🏆	-	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)