Anchovy, fillet, boiled (as part of a recipe)
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 |
|---|---|---|---|
| 67800 | - | Water | |
| 22800 | - | Protein | |
| 5300 | - | Total lipid (fat) | |
| 2270 | - | Fatty acids, total polyunsaturated | |
| 1640 | - | Fatty acids, total saturated | |
| 1600 | - | ASH, TOTAL | |
| 920 | - | Fatty acids, total monounsaturated | |
| 393 | - | Potassium, K | |
| 262 | - | Phosphorus, P | |
| 234 | - | Tryptophan | |
| 190 | - | Sodium, Na | |
| 138.9 | - | Energy | |
| 107 | - | Calcium, Ca | |
| 72 | - | Cholesterol | |
| 60 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 57 | - | Magnesium, Mg | |
| 12 | - | Niacin | |
| 8.5 | - | Niacin | |
| 2 | - | Iron, Fe | |
| 1.77 | - | Zinc, Zn | |
| 0.88 | - | Vitamin E (alpha-tocopherol) | |
| 0.19 | - | Copper, Cu | |
| 0.18 | - | Riboflavin | |
| 0.1 | - | Pyridoxine (Vitamin B6 | |
| 0.05 | - | Thiamin | |
| 0.015 | - | Retinol | |
| 0.015 | - | Vitamin A, IU | |
| 0.009 | - | Folic acid | |
| 0.003 | - | Vitamin D | |
| 0.00067 | - | Vitamin B-12 |