USDA Commodity, beef, patties (100%), frozen, cooked

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
58770			Water
22980			Protein
16370.000000000002			Total lipid (fat)
8080.999999999999			Fatty acids, total monounsaturated
6252			Fatty acids, total saturated
3531			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1764			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
970			ASH, TOTAL
589			Fatty acids, total polyunsaturated
467			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
405			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
233			Potassium, K
183			Phosphorus, P
86			Cholesterol
66			Sodium, Na
60			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
48			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
19			Magnesium, Mg
15			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
13			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8			Calcium, Ca
7			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
5.26			Zinc, Zn
4			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
3			FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
2.94			Niacin
2.55			Iron, Fe
0.606			Pantothenic acid
0.186			Riboflavin
0.167			Vitamin B-6
0.051			Thiamin
0.011			Retinol
0.011			Vitamin A, IU
0.0105			Vitamin A, IU
0.0035			Vitamin B-12