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• Cholesterol: 77mg (steroid hormone biosynthesis, bile acid precursor, membrane fluidity regulation)
• Sodium: 60mg (nerve impulse conduction, fluid osmolarity, electrolyte balance)
• Potassium: 396mg (intracellular electrical potential, heart rhythm support, skeletal muscle function)
• Iron: 1.1mg (oxygen-carrying hemoglobin support, myoglobin oxygen storage in muscle, enzyme cofactor)
• Zinc: 3mg (immune defense, protein synthesis, cell division support, over 200 enzymatic roles)
• Selenium: 13mcg (selenoprotein synthesis, antioxidant enzyme activity, thyroid hormone metabolism)
• Vitamin B12: 0.7mcg (neurological membrane support, red blood cell production, DNA replication)
• Vitamin B6: 0.42mg (amino acid transamination, serotonin and dopamine synthesis, glycogen utilization)
• Niacin (B3): 4.2mg (NAD-based cellular energy production, oxidative metabolism support)
• Riboflavin (B2): 0.14mg (FAD cofactor production, mitochondrial electron transport, tissue maintenance)
• Thiamin (B1): 0.31mg (glucose oxidation, nerve signal propagation, pyruvate metabolism)
• Vitamin E: 0.38mg (free radical neutralization, immune cell protection, lipid membrane stability)
• Vitamin K: 1.4mcg (prothrombin activation, osteocalcin carboxylation, clotting cascade support)
• Folate: 6mcg (purine and pyrimidine synthesis, homocysteine conversion, methylation reactions)
• Phosphorus: 134mg (bone mineral matrix, ATP phosphate group donor, intracellular signaling)
• Choline: 117mg (membrane phosphatidylcholine, neural acetylcholine production, liver lipid metabolism)
• Omega-3 Fatty Acids: 120mg (inflammation resolution signaling, cell membrane composition, neurological support)

These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.