Egg, duck, boiled (without salt)
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 |
|---|---|---|---|
| 70800 | Water | ||
| 13600 | Total lipid (fat) | ||
| 11800 | Protein | ||
| 6140 | Fatty acids, total monounsaturated | ||
| 3410 | Fatty acids, total saturated | ||
| 2400 | Carbohydrate | ||
| 1700 | Fatty acids, total polyunsaturated | ||
| 1500 | ASH, TOTAL | ||
| 1470 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 747 | Significant | Cholesterol | |
| 235 | Phosphorus, P | ||
| 217 | Potassium, K | ||
| 201 | Tryptophan | ||
| 179.2 | Energy | ||
| 107 | Sodium, Na | ||
| 50 | Calcium, Ca | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 11 | Magnesium, Mg | ||
| 3.5 | Niacin | ||
| 2.5 | Vitamin E (alpha-tocopherol) | ||
| 2.3 | Iron, Fe | ||
| 1.42 | Zinc, Zn | ||
| 0.178 | Vitamin A, IU | ||
| 0.172 | Retinol | ||
| 0.14 | Thiamin | ||
| 0.12 | Pyridoxine (Vitamin B6 | ||
| 0.1 | Copper, Cu | ||
| 0.1 | Niacin | ||
| 0.064 | Folic acid | ||
| 0.06 | Riboflavin | ||
| 0.04 | Tocopherol, gamma | ||
| 0.039 | Carotene, beta | ||
| 0.011 | Cryptoxanthin, beta | ||
| 0.0043 | Vitamin B-12 | ||
| 0.0025 | Vitamin D |