Coming soon

• Cholesterol: 50mg (hormone biosynthesis, bile production, neural membrane support)
• Sodium: 55mg (osmotic pressure balance, nerve impulse generation, hydration regulation)
• Potassium: 330mg (cardiac rhythm maintenance, intracellular fluid balance, muscle contractility)
• Iron: 2.6mg (hemoglobin oxygen binding, myoglobin support in muscle tissue, metabolic energy)
• Zinc: 4.5mg (immune activation, protein synthesis, wound healing, enzymatic function)
• Selenium: 18mcg (glutathione peroxidase support, thyroid function, oxidative stress defense)
• Vitamin B12: 1.3mcg (myelin sheath maintenance, DNA synthesis, red blood cell production)
• Vitamin B6: 0.35mg (transamination reactions, neurotransmitter biosynthesis, glycogen metabolism)
• Niacin (B3): 5mg (NAD and NADP cofactor roles, cellular respiration, skin and nerve support)
• Riboflavin (B2): 0.2mg (energy metabolism cofactor, oxidative phosphorylation, cellular integrity)
• Thiamin (B1): 0.08mg (pyruvate decarboxylation, nerve conduction, carbohydrate energy conversion)
• Vitamin E: 0.4mg (membrane antioxidant defense, fatty acid protection)
• Folate: 7mcg (single-carbon transfer reactions, cell division, DNA repair)
• Magnesium: 22mg (muscle relaxation, mitochondrial ATP synthesis, enzyme activation)
• Phosphorus: 200mg (bone and tooth mineralization, intracellular signaling, energy metabolism)
• Omega-3 Fatty Acids: 80mg (anti-inflammatory signaling, cell membrane fluidity, cardiovascular support)

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