Beef, casserole meat, boneless or bone-in, shin, lean, 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 |
|---|---|---|---|
| 76000 | Water | ||
| 21900 | Protein | ||
| 1400 | ASH, TOTAL | ||
| 600 | Total lipid (fat) | ||
| 394 | Energy | ||
| 370 | Potassium, K | ||
| 230 | Fatty acids, total monounsaturated | ||
| 200 | Fatty acids, total saturated | ||
| 190 | Phosphorus, P | ||
| 120 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 90 | Fatty acids, total polyunsaturated | ||
| 70 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 69 | Sodium, Na | ||
| 24 | Magnesium, Mg | ||
| 20.24 | Fatty acids, total trans | ||
| 20 | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | ||
| 19.786 | FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3 | ||
| 10 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 9 | Calcium, Ca | ||
| 4.99 | Niacin | ||
| 4.9 | Zinc, Zn | ||
| 1.9 | Iron, Fe | ||
| 0.34 | Pantothenic acid | ||
| 0.12 | Pyridoxine (Vitamin B6 | ||
| 0.07 | Riboflavin | ||
| 0.03 | Thiamin | ||
| 0.0082 | Selenium, Se | ||
| 0.008 | Carotene, beta | ||
| 0.0038 | Vitamin D | ||
| 0.0014 | Vitamin B-12 | ||
| 0.0012 | Iodine (I) | ||
| 0.001 | Vitamin A, IU |