Beef, top loin petite roast, boneless, separable lean and fat, trimmed to 1/8" fat, select, 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
59700			Water
27100			Protein
11200			Total lipid (fat)
3920			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2103			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1183			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1100			ASH, TOTAL
614			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
361			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
328			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
245			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
127			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
94			FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
85			Cholesterol
64			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
41			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
40			FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
19			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
8			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.0338			Selenium, Se
0.00462			Vitamin B-12
0.0016			Vitamin K (phylloquinone)