Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8" fat, choice, 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
59740 Water
28240 Protein
9970 Total lipid (fat)
3509 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1962 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1207 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1180 ASH, TOTAL
502 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
288 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
263 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
205 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
104 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
79 Cholesterol
68 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
66 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
36 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
28 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
18 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
17 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.0346 Selenium, Se
0.00372 Vitamin B-12
0.0016 Vitamin K (phylloquinone)

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