Beef, variety meats and by-products, kidneys, cooked, simmered
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 |
|---|---|---|---|
| 716 | 🏆 | - | Cholesterol |
| 513.2 | 🏆 | - | Choline, total |
| 443 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6) |
| 66880 | - | Water | |
| 27270 | - | Protein | |
| 4650 | - | Total lipid (fat) | |
| 1439 | - | Fatty acids, total saturated | |
| 1310 | - | ASH, TOTAL | |
| 1138 | - | Fatty acids, total polyunsaturated | |
| 960 | - | Fatty acids, total monounsaturated | |
| 868 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 649 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 626 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 617 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 304 | - | Phosphorus, P | |
| 270 | - | Fatty acids, total trans | |
| 135 | - | Potassium, K | |
| 94 | - | Sodium, Na | |
| 76 | - | FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid) | |
| 69 | - | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) |
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