Veal, Australian, rib, rib roast, separable lean only, 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	Nutrient
71260		Water
21700		Protein
4630		Total lipid (fat)
1462		FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1089		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1010		ASH, TOTAL
699		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
192		FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
181	Significant	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
163		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
118		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
83		Sodium, Na
69		FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
58		Cholesterol
52		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
48		FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
36		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
28		FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
26		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
18		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
10		Calcium, Ca
9		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
6		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
6		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5		FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
1.58		Iron, Fe