BANQUET, Salisbury Steak With Gravy, Family Size, Frozen, Unprepared

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
73470 Water
11100 Total lipid (fat)
6890 Protein
4291 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2700 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2500 Starch
1580 ASH, TOTAL
1398 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1251 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1000 Fiber, total dietary
517 Sodium, Na
413 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
280 Glucose (dextrose)
280 Sugars, total
224 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
197 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
142 Potassium, K
135 Phosphorus, P
112 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
63 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
63 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
59 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
53 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
51 Calcium, Ca
43 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
36 Cholesterol
35 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
33 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
31 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
24 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
17 Magnesium, Mg
15 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
14 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
14 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
12 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11 Fatty acids, total polyunsaturated
9 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
5 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
4 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
3 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
2 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1.38 Niacin
1 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
0.98 Iron, Fe
0.73 Zinc, Zn
0.29 Vitamin E (alpha-tocopherol)
0.173 Manganese, Mn
0.14 Vitamin B-6
0.12 Riboflavin
0.084 Copper, Cu
0.062 Thiamin
0.013 Folic acid
0.0077 Selenium, Se
0.00038 Vitamin B-12

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