Beef, variety meats and by-products, suet, raw
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 |
---|---|---|---|
94000 | Significant | Total lipid (fat) | |
28860 | Significant | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
24680 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
22570 | Significant | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
4000 | Water | ||
2800 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
2180 | Significant | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
2150 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
1500 | Protein | ||
860 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
100 | ASH, TOTAL | ||
70 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
68 | Cholesterol | ||
16 | Potassium, K |