Deli-meat, capicollo (cappocollo)

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
68230 Water
19730 Protein
4160 ASH, TOTAL
2960 Total lipid (fat)
1262 Fatty acids, total monounsaturated
1176 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1038 Sodium, Na
1027 FATTY ACIDS, SATURATED, TOTAL
829 Potassium, K
659 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
541 FATTY ACIDS, POLYUNSATURATED, TOTAL
442 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
333 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
274 Phosphorus, P
170 Glucose (dextrose)
86 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
85 FATTY ACIDS, POLYUNSATURATED, 20:4 n-6, ARACHIDONIC (Omega-6)
70 Fructose
48.05 Cholesterol
35 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
30 Lactose
22 Magnesium, Mg
14 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
8 Calcium, Ca
4.995 Niacin
2.25 Zinc, Zn
1.18 Iron, Fe
0.408 Thiamin
0.19 Vitamin B-6
0.15 Riboflavin
0.074 Copper, Cu
0.035 Manganese, Mn
0.02283 Selenium, Se
0.000896 Vitamin B-12
0.000127 Vitamin D

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